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Millet Mung Laddu
You can use any measuring cup here. I have used standard measuring cup. 1 cup=250 ml
Course
Snack
Cuisine
Karnataka, Tamil Nadu
Keyword
Whole mung dal, Foxtail millet flour, thinai, date syrup, nuts
Cook Time
20
minutes
minutes
Total Time
19
minutes
minutes
Servings
25
laddu
Author
Rama G
Ingredients
3/4 cup Foxtail millet flour (Thinai)
½ cup whole green mung dal (pachai payaru)
¼ cup each Cashew, almond and walnuts
1 tsp cardamom powder
1 cup cane sugar / brown sugar / jaggery powder
½ cup Date syrup (approximately)
Instructions
Dry roast mung dal, millet flour and nuts separately till they give nice aroma.
Grind dal into as fine powder as possible
Grind nuts to a course powder
In a vessel, mix all powders, jaggery powder and cardamom powder.
Add date syrup little at a time so that the flours bind well. You may or may not require 1/2 cup.
Mix well and make into laddus.
Roll in desiccated coconut (optional)
Notes
Date syrup is easily available in the market. If you don’t have access, try this:
1 cup seedless dates
2 cups water
cook till dates become soft.
Cool, grind and strain the mixture.
Boil the liquid till it becomes thick if the liquid is too thin.