Happy Deepavali to Each and Every One.
Oats - Prosso Millet Laadu is one of the sweet dish that you can prepare and keep it ready for celebrating Deepavali. Deepavali is full of lights and sweets. Loads of sweets are prepared and distributed among friends, neighbours and relatives.
Here are some Laadu/laddu/Unde which are prepared using Oats, Prosso Millet/Baragu, Coconut and jaggery. Nuts are added to make the laddu little rich and taste.
Prosso Millet is known as Barri in Hindi, Panivaragu in Tamil, Varigulu in Telugu and Baragu in Kannada.
Let us see the recipe now :
Prosso Millet/Baragu : 2 Cups
Jaggery : 2 Cups
Ghee : 1/2 Cup and little more ( 2 Tablespoons)
Dry Nuts : Cashews and Raisins : 2 to 3 Tablespoons.
2. Grate coconut and dry grind it.
3. Dry grind dry roasted and cooled baragu and oats. (Powder it).
4. Now keep a pan on the fire and put jaggery and 1/4 cup of water. Mix the content nicely.
5. Let it melt completely and turn as liquid. It starts to boil and bubbles up.
6. Stir for another 2 to 3 minutes and check for one string consistency. ( On low flame).
7. Put dry ground oats, coconut and baragu. Mix it well and put off the fire.
8. Keep a small pan on the fire and put 1/2 cup of ghee. Add cashews and fry.
9. Add raisins and fry till raisins double its size. Put this fried nuts and ghee to baragu mixture.
10. Mix it nicely and prepare laddu. (Take a handful of the laddu mixture and press it in between your palm and finger. Give a ball shape).
11. If you find it hard to prepare laddu ( If it turns powder again), divide the laddu mixture and add a table spoon of ghee and mix it well. It helps you to form laadu.
12. Arrange them in a tray or plate and serve whenever you want. ( As you wish).
Time : 30 Minutes.
Serves : 25 to 30 Laadu can be prepared. (According to shape and size).
Oats - Prosso Millet Laadu is one of the sweet dish that you can prepare and keep it ready for celebrating Deepavali. Deepavali is full of lights and sweets. Loads of sweets are prepared and distributed among friends, neighbours and relatives.
Prosso Millet is known as Barri in Hindi, Panivaragu in Tamil, Varigulu in Telugu and Baragu in Kannada.
Let us see the recipe now :
Ingredients :
Oats : 3 CupsProsso Millet/Baragu : 2 Cups
Jaggery : 2 Cups
Ghee : 1/2 Cup and little more ( 2 Tablespoons)
Dry Nuts : Cashews and Raisins : 2 to 3 Tablespoons.
Method :
1. Dry roast Baragu, Oats nicely till the raw smell disappear. (Separately). Let it cool.
2. Grate coconut and dry grind it.
3. Dry grind dry roasted and cooled baragu and oats. (Powder it).
4. Now keep a pan on the fire and put jaggery and 1/4 cup of water. Mix the content nicely.
5. Let it melt completely and turn as liquid. It starts to boil and bubbles up.
6. Stir for another 2 to 3 minutes and check for one string consistency. ( On low flame).
7. Put dry ground oats, coconut and baragu. Mix it well and put off the fire.
8. Keep a small pan on the fire and put 1/2 cup of ghee. Add cashews and fry.
9. Add raisins and fry till raisins double its size. Put this fried nuts and ghee to baragu mixture.
10. Mix it nicely and prepare laddu. (Take a handful of the laddu mixture and press it in between your palm and finger. Give a ball shape).
11. If you find it hard to prepare laddu ( If it turns powder again), divide the laddu mixture and add a table spoon of ghee and mix it well. It helps you to form laadu.
12. Arrange them in a tray or plate and serve whenever you want. ( As you wish).
Note :
If you are using shop bought jaggery use a filtering method and clean the jaggery and then use it. I have used organic jaggery bought from Sagar/Shivamogga. Use of more or less ghee is optional. Les ghee turns the laadu very hard. Use of more jaggery is optional. Use of more dry nuts optional. Use of coconut is also optional. (You can prepare laadu without coconut also).Time : 30 Minutes.
Serves : 25 to 30 Laadu can be prepared. (According to shape and size).
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