Thinai (Foxtail Millet) Urundai


There are various types of Urundai (Ladoo) that we make. Maa Urundai is a personal favourite; Pottukadalai Urundai is very easy to make as well. The method for these are the same. 
Thinai (Foxtail Millet) is a healthy millet, especially for children.

Ingredients:
Thinai (Foxtail Millet) - 1 cup
Sugar - 3/4 cup
Elaichi - 1/4 teaspoon
Dry Fruits and nuts - 1/2 cup, chopped
Ghee - 1/2 cup 

Instructions:
Heat a Kadai over a medium flame and dry roast the millet (in small batches) until fragrant. 
Cool and grind in a mixie to a fine powder. Sieve for an even texture. If doing in large quantities, you can grind it in a flour mill.
Powder the sugar separately.
Mix powdered flour and sugar. Check taste. Add powdered cardamom.
Heat a little ghee and saute the dry fruits and nuts. Add into the flour. Mix with a ladle. 
Heat ghee and add it into the flour mixture.
Wait for a minute and mix with your hands to distribute the ghee evenly. 
Make small balls - Urundai. Take about a fistful of flour in your hands and press tightly. Gently toss to change sides and continue pressing. Once a rough shape is obtained, repeat the toss and catch - pressing firmly to make ladoos. 
Place it on a plate in a single row. Keep aside, covered with a cloth for an hour (minimum).
Then transfer to a box and store. 
If you are unable to make the Urundai, take small cups / moulds and grease lightly. Spoon the mixture in and press it down firmly. Overturn and tap out the shaped ladoo. 

Note:
Mix the flour in batches. It will be easier to shape into ladoos while warm.
If the flour mixture is too dry, and you are unable to shape; heat up some more ghee and mix it in.

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