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.
Ingredients
Quinoa – ½ cup
Jaggery shavings – ¾ cup (or to taste)
Cardamom powder – ½ tsp
Almond slivers – 2 tbsps
Water – 1-2 tbsps
Optional Ingredients
Powdered ginger
Cashews
Coconut flakes/pieces
Raisins
Method
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.
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