Whole Grain Laddu

South Indians, specially those who hail from Andhra know about the famous Minapa Sunni Undalu, Urad Dal Laddus...i learnt that they are famous in Gujarath and few other parts of North India too. A friend of mine makes a more nutritious form of these laddus with not just Urad dal, but quite some other whole grains too.

To make 15-20 medium sized laddus,we need:

Urad dal ( the measuring cup that comes with Electric rice cookers) - 1cup

Red Millets ( Ragi) -1/4 cup

Pearl Millets ( Sajjalu / Bajra) - 1/4cup

Great Millet ( jonnalu/ Jowar) -1/4 cup

Barley grains - 2 Tbsp

Grated Jaggery as needed - 2 cups

Melted Ghee - 1.5 cups

fine powdered Green Cardamom (Elaichi) – 1 Tsp

Method:

Dry roast Urad dal, the Millets and Barley separately....this step is necessary as these grains have different textures and if mixed and roasted, some remain raw, and so roast them separately. Keep aside in a wide plate and once cool, powder them in a grinder to a thinly coarse texture.After the grains are powdered, mix themwell together, in a wide plate. Now mix the grated jaggery too, these days jaggery comes in different sweetness points hence, mix som more or less depending on the sweetness you prefer along with the powdered Elaichi.

Once the mixture is perfect and ready, slightly heat the melted ghee and pour into a small portion of the mixture-just enough to roll Laddus ( this step is tricky, if you pour more ghee than needed, laddus cannot be rolled..please learn to roll laddus for a perfect job and no wastage). Gulp one or all for a healthy treat!! As in my family, if you also have people who may not eat these if you reveal about the Millets, just say Urad dal Laddus and hide it away!!

- Prathyusha Talluri