I started this month with a Ragi flakes dry fruit and nut ladoo and ending this series on millets with this Thinai Maavu Ladoo | Foxtail Millet Ladoo Recipe.
My love for ladoos lead me to this recipe from Kanamma Cooks and I really liked the way it was prepared.
Unlike the other ladoo recipes that I have posted in the past, this one take a little more effort and the technique has be followed carefully! But it is all worth it when you take a bit of it and get to taste the awesomeness.
This recipe uses foxtail millet flour, roasted peanuts and jaggury syrup. I am not very fond of preparing dishes that used sugar / jaggery syrup as I always feel I will mess up the process.
But I went ahead with this recipe as it was one from my region – Kongunadu! Click on the link to know more about Kongunadu, its cuisine and recipes.
I used ready made thinai / foxtail millet flour and also added dark colored jaggery. With the quantity of flour I used, I got 9 medium sized ladoos.
Here is how to prepare Thinai Maavu Ladoo | Foxtail Millet Ladoo Recipe
Foxtail millet flour – 1 cup
Peanuts- 1 cup
Jaggery – 1 cup
Take the peanuts in a pan and roast till brown spots appear on the peanuts. Let it cool and remove the skin
Roast the flour in a pan on low flame for a couple of minutes and keep aside.
Take the peanut in a mixie jar and powder the peanuts.Add this to the plate with the roasted millet flour and mix.
Melt jaggery with 3 teaspoons of water.Once the jaggery melts, strain it
Now here comes the most important part. Add the jaggery syrup little by little .Keep mixing and add more only if needed. DO NOT ADD IT ALL AT ONCE.[I had a little of the jaggery syrup left over.]Once the mixture comes into a ball form, start making ladoos.
Serve or store in air tight container.It stayed good for 4 days at room temperature.More than that I don’t know as it had disappeared by then!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87