I am happy to share my first post on millet recipes. I am starting with an easy and sweet recipe. I have made this millet ladoo by adding jaggery (Siruthaniya ladoo in Tamil). It came out very well. I have used thinai(Foxtail millet) and kambu (Pearl millet ). You can give this ladoo to your kids as it's healthy. You can store this laddu for weeks and give your kids one laddu a day. I am sure they will get all the nutrients required for them. Try this power packed easy millet laddu recipe for your family and enjoy the health benefits of all the millets in one go !
Millets are 3-5 times nutritionally superior to rice and wheat, excellent source of protein and fibre, gluten free and have low glycemic index. It is good for diabetic patients and weight loss. Millets are a great source of starch, making it a high energy food. They can be stored for several months. They are pest free and low fertilizer is used in growth.
Pearl millet (kambu) is largely produced in India. Some of the benefits are
Minimising the risk of Type-2 diabetic.
Healthy substitute for rice and wheat.
High protein and fibre.
Gluten free.
Complete source of protein for vegetarians.
Lowers cholesterol and blood pressure.
Relives constipation as it has rich insoluble fibre.
Antioxidants rich.
Prevents anaemia.
Good for bones and skin as it helps in repairing skin and slows ageing.
Good for lactation.
It will have cooling effect for your body
Helps in hair loss as it has more Kreatine content.
Foxtail millet (thinai) acts as a anti pest agent while storing delicate pulses such as green gram. Some of its benefits are
Totally pest free.
Controls blood sugar, cholesterol and Type-2 diabetic.
Very easy to digest.
High antioxidants.
Low glycemic index, gradually increase the blood sugar after food intake when compared to rice.
Excellent for strengthening the nervous system.
Improves immunity.
Fibre rich relieves constipation.
Helps in weight loss.
PREPARATION TIME: 10 mins
COOKING TIME: 20 mins
TOTAL TIME: 30 mins
INGREDIENTS:
Foxtail millet (thinai) - 1/2 cup
Pearl millet (kambu) - 1/2 cup
Jaggery - 3 cubes
Coconut - 1/2 cup
Cardamom - 2
Salt - A pinch
Ghee - 1 tsp
Cashew - 10 - 12
METHOD:
Wash the millets thoroughly 3-4 times. Drain the excess water. Allow it to dry in a clean towel.
Grate the coconut.
Once the millets are dry. Dry roast the millets separately in medium flame for nearly 6-7 minutes stirring it occasionally. Then allow it to cool down in room temperature.
When the millet are cooled. Finely grind the millet and cardamom in a mixer to fine powder. Take them in a mixing bowl.
In a tawa add ghee, roast the cashew
Roast the grated coconut.
Grind the grated coconut in a mixer by giving 1-2 pulse mode. This helps the coconut to blend with the ladoo.
Melt the jaggery by boiling it with 1/4 cup of water. Heat it till the liquidized jaggery comes to rolling boil.
Add the hot liquid jaggery little by little to the already prepared mixture of millets, cardamom and mix them well
Roll them to a ball using your palm.
Make balls when it is hot by pressing them when it's hot or they will not shape up.
Serve them for snacks or store them in an airtight container.
PICTORIAL:
Take your ingredients.
Wash the millets thoroughly and drain the excess water from them, by allowing to dry completely in a towel.
Dry roast the millets in medium flame for 6-7 minutes. Allow to cool them to room temperature.
In a tawa add ghee roast the cashew and then roast the coconut.
Grind them to a fine powder by adding cardamom to it. In the mixture add grated coconut and give 1-2 pulse mode.
Melt the jaggery with 1/4 cup of water.
Strain and pour while it is hot.
Pour little by little and combine them together to make a ball. Garnish with cashew on top.
Serve the balls for snacks or store them in an airtight container.
TIPS:
The taste will be similar to rava ladoo.
The jaggery should be hot while you combine or else will be unable to combine.
Giving pulse mode to the coconut will enhance the taste of the ladoo.
If you guys love coconut flavor you can add more that will enrich the taste of the ladoo.