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.

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 

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. 

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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