A sweet made with millet may not sound exciting but you have to try it out to believe me that it is absolutely delicious. I’m a big fan of millets from the time I have started using it. Millets are power-food and ragi or better known as finger millet is one of the healthiest grain. It has higher proteins and minerals compared to other millets and good source for iron too. It is also gluten free, a great source for calcium and fiber.
I have a big sweet-tooth and somehow I can never stay away from sweets. I love making sweets as much as I love eating them! So, I decided to make some healthy sweets for my family and of course to satisfy my sweet tooth 🙂 .. So, sharing a recipe to make some nutty finger millet laddoos and hope you all have a great week ahead.
The proportion I’m sharing will make 8-10 ladoos. You can increase the quantity to make more as per your requirement. You can add 1-2 tbsp of more melted ghee if you feel the flour is too dry and you are not able to make balls. If the mix cools down and you’re not able to make ladoos, not to worry. Just place the pan again on low flame for a minute and mix well. Remove from the flame and start making laddoos again.
- Ragi Flour/Finger millet flour – ½ cup
- Flax Seeds powder - 1 tbsp
- Almonds – ¼ cup
- Cashew nuts - ¼ cup
- Sugar – ½ cup
- Ghee / clarified butter – ¼ cup + 2 tbsp
- Green Cardamom – 3
- Fresh grated coconut - 3 tbsp
- Heat 1 tbsp of ghee in a pan and roast almonds, cashews on low flame for few minutes. Do not burn and keep stirring. Remove from the flame and let it cool down completely. Add it in your grind and blitz it to make a coarse powder.
- Combine ragi flour and flax seeds flour. Now add 1 tbsp ghee in a frying pan and roast this flour on low flame till it starts leaving a nice aroma. After 8-10 minutes you will see the color changing. Keep stirring or the flour will easily burn.
- Remove from the flame and let it cool down completely.
- Remove the seeds from the cardamom pods and grind it with sugar to a fine powder.
- Add sugar, roasted flour, powdered nuts in a the same pan and mix it well.
- Heat the ghee in a small pan and when its hot, pour the ghee slowly in the mixing bowl and mix the content with a spatula or a spoon.
- When it's warm itself, grease your hands with ghee and start making small balls of the mix and keep it aside. Roll the balls in the reserved grated coconut.
- Once it completely cools down, store it in an air-tight container.