Dikhyaa Mohanty 
Under the PM POSHAN Scheme, the Odisha government has approved a plan to introduce three nutrient-dense ladoos each week to enhance the nutritional health of students. These ladoos, which are prepared from groundnut, sesame, millet, and jaggery, will be served to pupils at Government and Government-aided schools in Classes I through X on Mondays, Tuesdays, and Thursdays during morning assemblies beginning April 1, 2025. The ladoos, which cost Rs. 3.50 apiece, are said to be a good source of iron, fiber, energy, and good fats.
“These ladoos, prepared with millet, groundnut, sesame, and jaggery, are designed to enhance the energy and nutrition levels of students enrolled from Class I to X under the PM POSHAN Scheme,” the School and Mass Education Department wrote in a directive to all district Collectors, outlining the plan. By utilizing their training from a capacity-building program that took place between April and July 2023, the department has assigned Cooks-cum-Helpers (CCHs) who are stationed at schools the responsibility of making the ladoos.
In order to implement this supplemental nutrition program, the department asked Collectors to assist District Education Officers (DEOs) in providing directives and carrying out the required actions. The message also said that “to facilitate implementation, a detailed list of approximate student numbers will follow in a separate communication.” To guarantee quality and hygiene, each ladoo, which costs Rs. 3.50 per pupil, will follow a Standard Operating Procedure (SOP).
Under the SOP, headmasters are responsible for obtaining raw materials—such as millet, peanut, sesame, and jaggery—from local markets on a weekly or fortnightly basis, validating product legitimacy and expiry dates to assure quality. To preserve freshness, these items need to be kept in sealed containers. CCHs are required to practice good hygiene, which includes washing their hands often and preparing and storing food in dry, sterilized containers. The Odisha Millet Mission website offers the recipe for these nutrient-dense ladoos.
Ladoos must be made the day before or on the day of delivery in order to maintain quality. They have a 30-day maximum shelf life and should be kept hygienically in sealed containers if prepared ahead of time. This program demonstrates Odisha’s dedication to using nutrient-dense, locally sourced products to promote the growth and well-being of its young students.
