Thinai Urundai | Foxtail Millet Ladoo Recipe




Thinai Urundai, is a ancient sweet recipe that is popularly made in Tamilnadu. Thinai is a type of millet(ciru thaaniyam) which is also known as foxtail/yellow millet. For those who are health conscious and are wary about what they eat,millets should be part of their daily diet. 
Now a days people started consuming millets in their regular diet in the form breakfast like idli, dosa, pongal, paniyaram, poridge. All you need to do is replace or decrease the portion rice for millets. 



The most common millets available at Jowar (Sorghum), Bajra (Pearl Millet), Ragi (Finger Millet), Korra (Foxtail millet), Sama (Little millet) and Variga (Proso millet). 
Check out our millet recipes:
Samo Khichidi (little millet)
Farali Dosa(fasting Dosa)
Bajra Na Rotla(pearl millet)

Thinai Urundai, is completely guilt-free healthy snack. It is prepared using Thinai, ghee and cane suagr/jaggery. This recipe I  prepared using whole millet and if you are able  to get foxtailmillet flour / Thinai Maavu, follow the same procedure.

Thinai Urundai | Foxtail Millet Ladoo Recipe

Preparation & Cooking Time : 20 minutes

Yield : 12- 15 ladoos

Ingredients:

Foxtail Millet - 1 cup
Cane Sugar Powder / Grated Jaggery - 1 cup
Ghee / Clarified Butter - 1/2 cup
Cardamom Powder - 1/4 tsp

Method:

  1. Roast the millet in dry pan for few minutes until aromatic. Cool and grind it to fine powder.
  2. Transfer to the bowl. To this add about 1 cup of cane sugar(powder) or grated jaggery.  Mix to combine thoroughly.
  3. Melt 1/2 cup of ghee and pour to the millet mix. Mix well. When it is still warm start making ladoos. Smear the fingers and palm to little ghee before making ladoos. Roll the ladoo firmly. 
  4. If you are conscious about adding calories, reduce the ghee to half  the measurement and add warm milk to the rest. Adding milk will yield soft ladoos that are easy to roll too, but stays good for 3-4 days. Ladoos that are prepared using ghee alone stays good for longer days.
  5. Store it in a air-tight container.

Note:

  • I used 1 cup of cane sugar, but personally felt it can be 3/4th of the cup. Test check the millet and sugar mixture before rolling ladoos. Add more sugar as per your taste preference.
  • Making millet to fine or course powder is up to you as some may prefer crunchy texture where other may like fine texture.



Related Posts:

Sweet recipes
Rava Ladoo
Coconut Ladoo
Churma Ladoo
Pasi paruppu urundai

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