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Course: Dessert, Snack, sweets
Cuisine: Indian, Traditional Kongu Foods
Author: Sangeetha Priya
Ingredients
  • Thinai/Foxtail millet - 1 and 1/2 Cups
  • Honey - 1/4 Cup Plus 1 or 2 tsp Replace with Jaggery/Sugar
  • Cardamom Powder- 1 Tbsp I Usually powder with sugar
  • Ghee - 1 Tbsp you can use more :-)
  • Cashew Nuts- 2 Tbsp
Instructions
  1. Dry roast the millets for 5-7mins in medium to high flame till it attains nice aroma (Pic 1).
  2. Allow to cool and grind to fine/coarse powder (Pic 1).
  3. If using regular sugar, powder after powdering millets (in the same processor).

  4. In a kadai/pan add ghee and roast the nuts till golden brown.
  5. In the same pan add the powdered millet flour, cardamom powder and mix well for 1min, just the ghee flavor to spread all over the flour.
  6. Turn off the stove and allow to cool them before adding 3 tbsp of honey, mix well.
  7. Don't add honey when flour mixture is warm, this makes the ladoo chewy.
  8. If you want you can increase honey or powdered sugar right now.
  9. Make lemon sized balls out of it.
  10. Tastes similar to rava ladoo but hope you know the nutritious value in both.
  11. And the authentic Thenum Thinaiyum / Thinai Urundai is ready in minutes.