Millet ladoo / laddu ( finger,pearl millets and wheat )

 Millet ladoo / laddu ( ragi, kambu, wheat )

  

Ingredients - Millet ladoo / laddu

Kambu / pearl millet - 1/4 cup

Ragi / finger millet - 1/4 cup

Wheat flour - 1/4 cup

Sugar - 1 cup

Cashews - 10 no.

Roasted gram / pottukadalai - 1 tbsp

Ghee - 3 tbsp

Cardamom - 1/4 tsp ( optional )

Method - Millet ladoo / laddu

1. Grind sugar to fine powder. Set aside.

2. Grind roasted gram and cashews to coarse powder. In a kadai heat 1/2 tsp of ghee and fry coarsely ground cashews, roasted gram pdr till it turns brown, set aside.

3. Again heat a kadai, turn the flame slow, add finger and pearl millets, slow the flame and stir it continuously till you get roasted aroma and spluttering sounds with millets. Set this roasted millets aside. Now roast the wheat flour on low flame. Set aside.

4. Grind roasted millets to fine powder. Mix this ground pdr with roasted wheat flour. set aside.

5. Heat a kadai with 3 tbsp of ghee ( should add enough ghee as it makes easy to shape ladoo ), slow the flame, add roasted and ground flour with ghee, mix it well. Stir it for 2 minutes.

4.Now add sugar pdr, fried cashew, roasted cashew, gram mixture and mix it well. ( you can add cardamom pdr also ) Turn off the stove.

5. When it becomes warm,  grease your hands with ghee and make laddus from the mixture.

7. Store this besan ladoo in a air tight container.