Whatever I make for snack it vanishes in minute so today i made a healthy snack Thinai Badam Karupatti Urundai (In Tamil) aka Foxtail Millet Laddu using Palm Jaggery. This also vanished as soon as I made but quite satisfied that i prepared a healthy one. Yes its Butter or Ghee free and dairy free, gluten free
vegan millet balls made with natural sweetener. Also it has Almonds and if you have nuts allergy do skip it and reduce 2 tbsp sugar in the recipe given below. Also I have shown honey in my video for honey based Ladoo recipe do refer HERE.
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If you try these MILLET JAGGERY LADOO, please don't forget to rate and comment your feedback at the bottom of the post. Also if you have any questions do feel free to leave a comment for the same. I will try to answer it ASAP. Make sure to follow me on Instagram for day to day menu ideas , instant recipes, healthy bakes and garden tips! Follow me on YouTube for clear video tutorials especially on baking recipes with Recipe Cards or Pinterest for healthy snack ideas and Facebook for recipe updates!How to blanch Almonds?
- You can use store bought almond meal for this recipe.
- If preparing at home do blanch by soaking almonds in hot water for 5 minutes.
- Then peel the skin (Pic 1) immediately dry roast until you see light brown spots here and there (Pic 2).
- Let it cool completely meanwhile get ready with other ingredients.
- When dried completely you can grind and that’s it almond meal is ready, but I am going to powder with millets here in this recipe.
How to Clean Millets?
- Measure (Pic 3) and wash the millet by soaking for a while.
- Also its better to make sure your millet is free from tiny stones for that do follow steps as shown in the video or shown in step wise picture 4 above.
- Use stainless steel or mud pot to check the stones.
- First gently oscillate the pot containing millet and water so that stones settle at the bottom.
- Then start gathering the millet using your thumb finger as shown or by your comfortable method Pictures 4 & 5.
- At last carefully separate the millet from stones (Pic 6) if any and discard the stones.
- If there are more stones do repeat checking twice or thrice until you see no stones at last.
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- This is the traditional way of removing stones from rice, millet or dal which i learnt from my mom and grandma. Hope it helps you as well.
- Once done with it do drain excess water and spread over cloth or paper towel (Pic 7) for a while say 20 minutes.
How to Prepare Syrup?
- To prepare the jaggery syrup choose any sweetener like brown sugar or palm jaggery or palm candy or jaggery as shown in Pic 13.
- For that grate the jaggery or slice using sharp knife or break using hammer.
- Take enough jaggery in a pan, add water to it (Pin 14).
- Let it boil, once the jaggery completely dissolved do filter any impurities and again bring to boil (Pic 15).
- The syrup should be thick (Pic 16) and no need to check any string consistency here.
- Let the syrup cool well.
How to Prepare Using Instant Millet Flour
If you are using store bought instant millet flour then skip cleaning and powdering the millets.
Once done with jaggery syrup, in a separate pan roast the millet flour with ghee until nice aroma attains. Later add roasted flour with syrup and rest of the process is as same as below.
Foxtail Millet Jaggery Ladoo Preparation
- In the mud pot or any pan add the water drained millet and dry fry till all moisture gets away and millet looks dry (Pic 8).
- No need to fry till it turns golden brown.
- Let Millet cool completely, then grind it to fine powder (Pic 9 & 10).
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- Also add cardamom powder while grinding or you can add it while making syrup or directly in the ladoo mixture.
- While grinding last batch of millet add the almond (Pic 11 & 12) and powder it fine.
- Pour this powdered millet and almond mixture to the prepared and cooled jaggery syrup (Pic 17).
- Stir well so that syrup coats well with flour mixture (Pic 18).
- Always reserve some syrup before adding the dry ingredients.
- The ladoo mixture has to be tight/stiff enough to hold the shape (Pic 19) and while you shape the jaggery makes it smooth with your palm heat (Pic 20).
- Make equal size laddu out of the mixture (Pic 20).
- Store in clean air tight container in room temperature and its good to use in 3 days.
- if handled properly and made ladoos hygienically it stays good in room temperature more than that.
- If it has reduced sugar then it’s better to refrigerate for longer shelf life.
Foxtail Millet Laddu Ingredients
Thinai / Foxtail Millet – 1 Cup
Palm Jaggery / Brown Sugar/Raw Cane Sugar – 1/3 to 1/2 Cup
Cardamom Powder – 1 tsp
Almonds / Badam – 1/2 Cup
Water – 4 Tbsp
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Video Tutorial
Print Version
Foxtail Millet Badam Jaggery Ladoo
Prep Time
20 mins
Cook Time
10 mins
Learn to make Vegan Jaggery Millet Laddu Recipe
Course:
Snack
Cuisine:
Indian
Servings: 12
Ingredients
- Thinai / Foxtail Millet – 1 Cup
- Palm Jaggery / Brown Sugar – 1/3 to 1/2 Cup
- Cardamom Powder – 1 tsp
- Almonds / Badam – 1/2 Cup
- Water – 4 Tbsp
Instructions
-
You can use store bought almond meal for this recipe.
-
If preparing at home do blanch by soaking almonds in hot water for 5 minutes.
-
Then peel the skin (Pic 1) immediately dry roast until you see light brown spots here and there (Pic 2).
-
Let it cool completely meanwhile get ready with other ingredients.
-
Measure (Pic 3) and wash the millet by soaking for a while.
-
Also its better to make sure your millet is free from tiny stones for that do follow steps as shown in the video or shown in step wise picture 4 above.
-
Use stainless steel or mud pot to check the stones.
-
First gently oscillate the pot containing millet and water so that stones settle at the bottom.
-
Then start gathering the millet using your thumb finger as shown or by your comfortable method Pictures 4 & 5.
-
At last carefully separate the millet from stones (Pic 6) if any and discard the stones.
-
If there are more stones do repeat checking twice or thrice until you see no stones at last.
-
This is the traditional way of removing stones from rice, millet or dal which i learnt from my mom and grandma. Hope it helps you as well.
-
Once done with it do drain excess water and spread over cloth or paper towel (Pic 7) for a while say 20 minutes.
-
Now in the mud pot or any pan add the water drained millet and dry fry till all moisture gets away and millet looks dry (Pic 8).
-
No need to fry till it turns golden brown.
-
Let Millet cool completely, then grind it to fine powder (Pic 9 & 10).
-
Also add cardamom powder while grinding or you can add it while making syrup or directly in the ladoo mixture.
-
While grinding last batch of millet add the almond (Pic 11 & 12) and powder it fine.
-
Now prepare the jaggery syrup choose any sweetener like brown sugar or palm jaggery or palm candy or jaggery as shown in Pic 13.
-
For that grate the jaggery or slice using sharp knife or break using hammer.
-
Take enough jaggery in a pan, add water to it (Pin 14).
-
Let it boil, once the jaggery completely dissolved do filter any impurities and again bring to boil (Pic 15).
-
The syrup should be thick (Pic 16) and no need to check any string consistency here.
-
Let the syrup cool well.
-
Pour this powdered millet and almond mixture to the prepared and cooled jaggery syrup (Pic 17).
-
Stir well so that syrup coats well with flour mixture (Pic 18).
-
Always reserve some syrup before adding the dry ingredients.
-
The ladoo mixture has to tight/stiff enough to hold the shape (Pic 19) and while you shape the jaggery makes it smooth with your palm heat (Pic 20).
-
Make equal size laddu out of the mixture.
-
Store in clean air tight container in room temperature and its good to use in 3 days.
Recipe Video
Recipe Notes
- Powder the millet to fine consistency.
- Do add dates instead of sugar if you wish.
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LADOO RECIPE LINKS
- NUTS FREE MILLET HONEY LADDU / THENUM THINAI MAAVUM
- TRADITIONAL BOONDI LADOO
- MOTICHOOR LADDU WITHOUT SPECIFIC LADLE
- RAVA LADOO
- PEANUT AVAL LADDU
- RAGI SESAME LADOO
Very nicely presented and explained. Please keep it up. God bless.
Awesome… So we’ll explained Sangeetha… and the traditional way of cleaning millets, reminds me of how I learnt cleaning the kerala rice when we used it occasionally, the similar way from my mom! Will certainly try your recipe one of these days.