This sweet treat was born out of a recipe that I saw on a TV show recently. The host of this show makes a variety of dishes using whole grains like foxtail millet, pearl millet, black rice etc. On one of the episodes, she made a laddoo with jaggery and foxtail millet and I was really impressed by the outcome. The first thing that struck me was that the millet resembled another ingredient that I had at home, any guesses? No? Then read on to find out what I used to make these nutritious laddoos.
Quinoa – ½ cup
Jaggery shavings – ¾ cup (or to taste)
Cardamom powder – ½ tsp
Almond slivers – 2 tbsps
Water – 1-2 tbsps
Toast the quinoa until it turns a shade darker (be aware that it also pops like mustard). Keep aside. In the same pan, add the jaggery and the water and let it melt. Once it starts bubbling slightly, add the quinoa and the raisins and keep stirring until the mixture thickens. After about 3-4 minutes, the mixture will start leaving the sides of the pan and hardening a bit. In this stage, take it off direct heat and place it on a double boiler. The water in the double boiler just needs to be warm, not boiling.
I had to do this because according to the recipe, the mixture could be rolled into balls even after it had cooled down, but mine started becoming very hard and needed some heat to keep it in the right consistency.
This is the slightly hard part; the rolling of the hot mixture. I had to keep patting my palms with cold water in between each rolling. Apart from that, this was one of the easiest sweets I have made!
Once cooled, store in an airtight container and enjoy. Bon Appétit.