Thinai/Foxtail millet has the longest history of cultivation. It is even considered to be the first crop cultivated by human. In South India, it is still a staple diet among people. It has loads of nutritional and health benefits. This sweet Laddu recipe is a healthy indulgence. It has no added white sugar or food colouring.
- Wash and soak the millet in water for about five minutes.
- Drain the water and spread the millet on a cloth lined plate and let it dry for about an hour.
- Dry roast thinai in a pan and once the colour slightly changes and you smell a nice aroma from it, stop roasting and allow it to cool.
- Once cooled, grind coarsely in a mixer jar.
- Meanwhile take equal measure of jaggery to the powdered thinai. Melt it in hot water and strain it.
- Heat a tbspn of ghee and fry cashews till golden brown.
- To the same pan, add the pulsed thinai and add the jaggery syrup little by little till the powder can be shaped into balls.
- Roll into balls and enjoy this traditional snack!
- Most recipes we can find online ask us to powder the dried thinai finely, but the laddu tastes crunchy good if we powder it coarsely.
- Adding a pinch of cardamom powder can elevate the aroma goodness of this laddu.