Monday, 28 October 2013

Ragi/Finger Millet Ladoos

Diwali is around the corner, already?
Well hailing from God's own country (where festivals are few), I really doubt  if I would have ever seen the extravagant celebration of Diwali if not for being in Chennai during my childhood.

It just feels like yesterday, that K got an idea on how to burst crackers and its that time of the year again. The crackers that year was just that for her experience. I remember being crazy for crackers as a kid, given the reason that, those days we stayed in apartments and ego and competition plays a big deal during festivals and celebrations. I have come a long way from then. I don't support bursting crackers anymore but K has developed liking towards it and I am sure time will tell her  why it isn't good.
Now that crackers have been ruled out, what next. Yup sweets, snacks and delicacy's and diyas's. That's the best I can do to bring in the festivity mood at home in a environment friendly way.

Ladoos are inevitably a necessity during festivals in India. Thanks to Chota Bheem, its become a popular sweet among kids too these days. I don't see it as a good trend though.

What if we could make these ladoos in a healthier way with nutrition and goodness loaded?

Ragi or Finger Millet definitely falls under this category. My love for this cereal has just begun. They taste good in cookies, porridge, cakes and halwa too. I am yet to taste/make Ragi mude which is a staple in Karnataka. Having tried Ragi/Finger Millet in cakes and cookies, I was tempted to try them as ladoos. Yeah, you read it right Ragi Ladoos.
That's exactly what I attempted a few days back and I am glad I just mad them. They were s(z)imply fantastic and who says ladoo making is difficult. You could put this entire dish in around 15 minutes.

AR who usually stays away from Ragi was more than glee to finish them off.

Look no further, for some guilt free ladoos.

Ingredients
Ragi/Finger Miller flour            - 200 gms
Peanut (whole/crushed )           - 50 gms
Jaggery Powdered (pure)         - 75 gms or as per your taste
Shredded Coconut                    - 75 to 100 gms
Milk                                          - 3 to 4 tsps
Cardamom crushed                   - 4/ 5 pods
Powdered Almonds                  - 10 to 20 gms / 3-4 tbsps


My way of making
1. Dry roast the Ragi  flour in a wok. This helps in removing any moisture in the flour and the raw taste.
2. Crush the peanuts and add them to the roasted Ragi flour.
3. To this add coconut, jaggery, cardamom powder and combine them well.
4.  Add few teaspoons of milk, one teaspoon at a time, to the mixture and check for the consistency. If you are able to make balls, you are at the right consistency else add some more and keep repeating till you can hold up the mixture to make stiff balls.
5. Roll each ball in powdered almonds when moist.

Notes
1. You could roast the flour in some ghee.
2. If you know that jaggery could have impurities its better to use strained jaggery syrup.
3. This keeps for a week if refrigerated.

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