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Millets can be incorporated in many ways in our diet. I have been using millets for the past 5–6 years. I have been using millet flour in making appams, idlis, neer dosa, cookies and muffins. Below is a compiled list of the millet recipe tried so far. This is an easy, tasty sweet that you can enjoy this festive season. This laddu uses no sugar and is made with jaggery and ghee. This is a perfect sweet for all age groups. You can use any millets of your choice. I have used proso millet flour, the recipe of making flour is shared here.
Proso millet has many healthy benefits, like the other millets. This has proved to boost cholesterol metabolism, improving liver and heart health by increasing high density lipo proteins. They also help in bone strengthening and improving digestion. All millets have one or the other benefits. These can be included in our diet in a number of ways. All loved this sweet healthy version of using millets. Do give this simple laddu recipe a try and enjoy.
- Wash the split moong dal, rinse, drain the water. Transfer to a clean towel to dry moisture for 30 minutes. After 30 minutes, add to a non-stick pan and dry roast the moong dal until golden brown (may take 6–7 minutes). Cool completely and powder smooth in a blender jar.
- In another pan, melt the jaggery with 1/4 cup water. Switch off and strain the syrup to discard impurities. Keep aside.
- In a non-stick pan, add ghee(2 tbsp). Fry the sliced almonds and raisins till golden brown. Drain from ghee and keep aside. To the same pan, add 2 tbsp ghee, and add the millet flour. Roast on low medium flame for 3–4 minutes or until fragrant. Then, add the moong dal flour and roast another 2–3 minutes until the ghee is well coated in the flour. Add the fried almonds and raisins. Add a pinch of salt & give a quick mix. Switch off flame. Add the jaggery syrup in the residual heat and mix in the residual heat. Add jaggery syrup as per taste buds, I added 3/4th of the 2/3 cup syrup.
- Start making balls or laddus when the mix is warm and the heat is bearable to shape. Else, it may not hold shape when cold. Repeat making all balls till the mix is finished.
- Store in airtight containers for 4–5 days at room temperature.
1 comment:
They look wonderful! I don't use millet enough in my recipes. Should try this one out for my husband.
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