Don’t we all love laddus? Earlier in October, I posted Rava Laddu and now it’s time for Millet laddu. I prepared this laddu using the foxtail millet popularly known as Thinai in Tamil and Kangni in Hindi. It is the second-most widely planted species of millet. (The first one is pearl millet or Kambu/Bajra). It is one of the staple diets in South East Asia. Foxtail millet’s references goes back to Sangam period of Tamil literature and it is often associated with Lord Murugan/Subramanya. With Thiruvathirai and Pongal/Makar Sankranti around, I thought why not try this Thinai laddu.
Flour based laddus are one among the easy and simple recipes to try with kids. Mixing the flour and shaping the laddus are fun to do with kids. If you can source fox-tail millet flour, this can be “No-stove” recipe too. I couldn’t source the flour and also I was able to find only the par-boiled foxtail millet variety this time. The grain size and texture was slightly different but taste-wise it was all good. You can prepare this laddu with any millet varieties that you have in hand. I made this as a nut-free laddu but you can include your favorite dry fruits and nuts. So without any further delay, here comes the recipe and oh yeah this goes as part of the IMC’s January Treasure Box Recipe.
- Foxtail millet – 1 cup
- Powdered Jaggery – 1/2 cup
- Cardamom Powder – 1 tsp
- Melted Ghee – 1/4 cup (add as needed, see notes for reduced usage)
- Heat a kadai and dry roast the foxtail millet without adding any oil for 5 minutes over medium heat.
- Let it cool down and grind into a coarse powder without adding any water.
- If required, powder the jaggery is set aside.
- Add the powdered foxtail millet and jaggery in a wide plate.
- Add the cardamom powder and mix them well. Get your kids help from this step onwards. (Kitchen might turn messy, but the fun family times makes it worthy)
- Now add the melted ghee on needed basis and start shaping them into a ball of 1-inch diameter.
That’s it. Thinai laddus are ready. Enjoy the healthy laddu.
- If you want to reduce the amount of ghee, you about 4 to 5 tbsp of milk but that reduces the shelf life of the laddu.
- Store bought flour will be very fine and they bind easily. For the coarse-textured flour, you need more ghee/milk.
- Adjust the jaggery as per your sweet preference.
- Any chopped nuts or dry fruits can be added as per your taste.