Oats - Baragu/Prosso Millet Laadu/Laddu

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 :

Ingredients : 

Oats : 3 Cups
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.

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).

Little Millet & Walnut Laddu

Happy Deepavali to One and All. These Little Millet Laddus are specially prepared for Jayashree Trao's Deepavali special post.
Thanks to Jayashree Trao. She has asked us to join her, for posting recipes for Deepavali. It is a good gesture and nature. Thanks Jayashree and I feel very happy to be part of it.

Deepavali is here and the celebration starts. The sweets and savoury dishes pour and you need to start preparing them ahead of the festival. Exchanging/distributing/serving all turns you into world of "JOY".
Once you start preparing sweet the festive moods already starts and the sweet wave brings you happiness around you.
Preparing sweets is fun. Let us keep in mind and prepare some healthy dishes too. Here is such one and I love to prepare these sweet round balls/laddu/Laadu/Unde as it is easy, healthy and quick. These Little Millet Laddu is filled with Healthy nutritions and you can enjoy them at any time of the day.
I have used little millet, jaggery, walnuts, coconut and cardamom. Added some raisins and cashews.
Little millet is one of the millet which is gluten free and loaded with minerals and healthy properties.
It is known as " Same " in Kannada and is a spoken language of Karnataka /India.
Let us see the recipe Now:

Ingredients :

Same/Little millet : 2 Cups
Walnuts : 1 Cup
Jaggery : 1 Cup (Powdered)
Cardamom : 6 to 8 pods
Dry coconut /Copra : 1
Cashews and Raisins : 3 to 4 Tablespoons
Ghee : 1/2 Cup

Method :

1. Clean and dry roast little millet nicely till the raw smell disappear. Let it cool.
2. Cut or grate coconut in to small pieces and dry grind into powder consistency.
3. Remove the cardamom pods and powder the pods.
4. Now dry grind walnuts nicely and keep it aside.
5. Dry grind roasted little millet and cardamom pods and keep it aside.
6. Keep a pan on the fire and put jaggery. Put 1/4 cup of water and let jaggery melt completely.
7. Sieve melted jaggery with a strainer and remove all the dust particles.
8. Put cleaned jaggery mixture in a big pan and let it boil and it starts to bubble up.
9. Stir in between and check for one thread consistency. ( just 2 to 3 minutes after bubbles).
10. Add powdered little millet and stir nicely and let it mix it well. Add powdered walnuts mixture.
11. Mix it well and add coconut mixture and put off the fire.
12. Shift the ready mixture to a big bowl.
11. Keep a small pan on the fire and heat. Put 2 tablespoons of ghee, cashews and raisins.
12. Fry till raisins turn golden brown. Put these ghee fried nuts to little millet mixture.
13. Add remaining ghee and mix it well. Take a small portion of the mixture and prepare laddu.
14. Repeat the same and prepare remaining laddus
15. Arrange them in a tray and let it completely cool.

16. Shift the laddus to an airtight bottle box. Serve as you wish.

Note :

Be careful while preparing jaggery syrup consistency. Do not over boil. Laddu turns very hard and is difficult to make into small portions while eating. Prepare it on low and medium flame. Add more ghee if you find hard to prepare laddu. You can also use warm milk instead of ghee but the shelf stay of laddu is short when you use milk. So ghee is a  good option. Adding more jaggery is optional. Adding normal coconut instead of dry coconut is optional. Adding ghee helps the laddu to be soft and tasty.
Time : 30 Minutes
Serves : 20 to 25 Laddus/Laadu/Unde.


Sending this above recipe to : for Deepavali sweets

www.evergreendishes.com 

Baragu /Proso Millet Laddu

Baragu / Proso Millet is one of the healthy grain. Millets are known for their nutritional and  medicinal values. I have tried these Laddus with Baragu/Proso Millet.

I have used Baragu/Proso Millet, dry coconut/copra, jaggery and little ghee.
These laddus are good to munch at any time of the day. You can pack them for kids snack box. Good for ladies kitty parties. Good to take it for travelling. Baragu/Proso millet is stomach filling and good for people who diet. People who are dieting should make use of this millet. (Reduce the ghee amount).
Let us see some benefits of eating " Millet " in our diet. 
Millets are known for their healthy values. They are rich in nutrients, Vitamins and minerals. They are rich with fiber. Millets are slow in digestion and good for people who are on diet food. Millets are rich in fiber and good for people who suffer from constipation problems. They are good for diabetes and obesity. They are rich with soluble and insoluble fibers. They contain minerals like calcium, iron, potassium, zinc, magnesium and healthy fats. 
Baragu/Proso Millet is known as Barri in Hindi, Panivaragu in Taminl, Varagu in Telugu and Baragu in Kannada Language.
Baragu/Proso Laddus are healthy laddus and you can have them any time of the day.
Let us see the recipe Now :

Things Needed :

Baragu/Proso Millet : 2 Cups
Jaggery : 3/4 Cup
Sesame seeds : 2 to 3 Tablespoons
Raisins : 2 Tablespoons
Cashew Pieces : 2 to 3 Tablespoons
Cardamom : 5 to 6 
Ghee : 2 to 3 Tablespoons
Dry coconut/Copra : 1 Small dry coconut.

Method :

1. Clean and dry roast Baragu/Proso millet on low and medium flame till they change the colour.

2. Dry grind coconut and keep it aside. Powder cardamom.

3. Dry roast sesame seeds till it starts to pop up. Powder roasted Baragu and sesame seeds.

4. Keep a pan on the fire and add jaggery. Add little water. (1/4 cup).
5. Let the jaggery melt nicely and starts to boil. Put off the fire and sieve the jaggery water with a strainer.

6. Put the clean jaggery in a pan. Keep it on the fire. Let it boil nicely till one string consistency.
7. Reduce the heat to low flame. Add dry ground Baragu and sesame seeds.
8. Add dry ground coconut and cardamom powder. Put off the fire.

9. Add ghee in a pan and heat. Add raisins and cashews and fry nicely. Put this fried dry fruits to the Baragu /Proso Millet mixture bowl.

10. Mix all the ingredients nicely and take a small portion. Prepare round shape laddu.

11. Baragu/Proso Millet Laddus are ready to serve.

12. Serve Baragu/Proso Millet Laddu at any time of the day.

Note :

Dry roast Baragu/Proso millet till the raw smell disappear. (Roast it on low flame). Adding more jaggery is optional. Adding more dry fruits is optional. Adding more ghee is optional. If the mixture turn dry and if you find difficult to prepare laddu, add little melted ghee and then prepare laddu. You can use hot milk instead of melted ghee is optional. But you can not store them for a long time.
Time : 30 Minutes.
Serves: 25 to 30 Laddu can be prepared. (According to the size).

Baragu /Prosso Millet Laddu Preparing Video...: 

Ragi - Oats Laddu

Raagi Oats Laddu/Unde is a sweet dish and You can enjoy this Laddu any time of the day.
It is a healthy laddu because I have used jaagery, Oats, Raagi/Finger Millet combination is a good combination.

I have used groundnuts, roasted channa, jaggery, Ragi and Oats.
Lets see some benefits of having " Roasted Channa" in our diet.
Roasted channa is eaten as it is some time. They are rich in protein, fiber, minerals and fatty acids. They are low in fat and packed with energy. It helps to keep the blood sugar levels stable. They are rich in calcium, potassium and magnesium.
Lets see the recipe now :

Things Needed :

Raagi/Finger Millet : 2 Cups
Oats :  3 to 4 Cups
Jaggery : 2 Cups (Grated)
Dates : 5 to 6
Almonds : 6 to 8
Raisins : 1 Handful
Groundnuts : 1 Small Cup
Roasted Channa : 1/2 Cup
Ghee : 3 to 4 Tablespoons
Kobbari/Copra/Dry Coconut : 1 (Medium size)

Method : 

1. Keep all the ingredients ready. Cut almonds and dates into small.
2. Powder jaggery (or cut into small pieces).

3. Grate or cut coconut and dry grind till it turned into powder.
4. Keep a pan on the fire and heat.
5. Add a tablespoon of ghee and let it melt. Put raisins and fry till they get fluffy.
6. Remove the raisins from the pan, add ragi flour and fry till the raw smell disappear. ( 4 to 5 minutes).
7. Remove and put the ragi flour in a big bowl.

8. Add Oats to the pan and dry roast till it turns slightly golden brown. Dry roast groundnuts and remove the outer layer. Let it cool.
9. Shift the roasted oats to a plate and let it cool. Dry grind it into powder.

10. Put jaggery to a pan and put 1/2 cup of water. Let it melt completely and starts boiling.
11. Sieve this content and throw away the dirt.
12. Put liquid jaggery in the pan and keep it ready.
13. Dry grind almonds and cut dates and add it to the roasted ragi flour. Just give a churn (grind a little) to roasted channa. (Do not powder it).

14. Dry grind roasted groundnuts slightly. (Do not powder it). Add it with other ingredients.
15. Now keep liquid jaggery on the fire and let it boil and get one string consistency.
16. It starts bubbling. Let it bubble for 2 minutes.
17. Boil for another 1 to 2 minutes and put all the roasted, powdered ingredients.

18. Add powdered dry coconut and roasted chenna (Huri kadale), groundnuts and mix it well.
19. Mix it well and put off the fire. Add 2 to 3 tablespoons of ghee.

20. Mix it nicely and prepare Laddu/Unde.

21. Take a handful of mixed ingredients and try to give a round shape.

22. Keep them in a glass bottle or clean air tight box.

Note :

Adding more jaggery is optional. Powdering the ground nut is optional. It adds to the taste.
Adding more ghee is optional. It adds to the taste.
If you find hard to turn them as round shape then add little hot water or milk. It eases and mix all the ingredients nicely. Or you can add melted ghee to the flour.
You can also use melted ghee to add moisture to the ingredients. Divide the ingredients in to small portion. Add a spoon of ghee to each portion at times and mix that nicely and prepare laddu.
60 to 70 Small laddu can be prepared. :  I have prepared these laddus for Navarathri feast. 
Time : 40 Minutes.