SWEET DISHES with millet zone

'SIRI DHANYA' MILLET

INGREDIENTS:

METHOD:

In a teaspoon of ghee, dry-roast the Browntop millet till nice aroma comes and the color changes to slight brown.
Now add enough water and let it cook till it turns soft. While the 'Siri Dhanya' cooks properly, separately fry the cashews in half teaspoon of ghee and put aside.
Add one cup of powdered jaggery into a mixing bowl. Add enough water to it. Mix well. Strain to remove the impurities.
Heat it up to a medium flame and boil for 5mins until its slightly thick. In low flame, add cooked 'Siri Dhanya' and stir well to avoid lumps. Cook for 5 minutes. Keep stirring. Now add elaichi and Ghee.
Add half cup of milk and keep stirring continuously. Once it is mixed well together, add the cashews give a quick mix and serve.

NOTE: This can be made with Foxtail millet, Barnyard, Kodo and Little millet too.

INGREDIENTS:

METHOD:

In a wide kadai, take all millets, moong dal, barley and cardamom seeds. Roast it in a medium flame until a nice roasted aroma. Roasting takes 10-15 minutes. Make sure they dont burn.
Allow it to cool. Meanwhile, grated the jaggery and melt the ghee & roast the cashews.Now grind the roasted millets to a fine powder.Sieve if necessary.
After its ground smooth,add the grated jaggery and again grind it to a fine powder.Check for sweetness.Add more jaggery if u need.
Now take the ground mixture in a wide bowl.Make a dent in the center.Add the melted ghee and roasted cashews.Mix well with the ladle as the ghee is hot.
Once the mixture is warm,mix well with ur hands and make balls.Add more ghee if needed OR u can also add few drops of milk or water if u want to reduce the quantity of ghee.But the shelf life of laddu will be reduced if u add milk.So use it accordingly.
Make all ladoos and store in an air tight box.Enjoy.It stays good for weeks.

NOTE: This can be made with Foxtail millet, Barnyard, Kodo and Little millet too.

INGREDIENTS:

METHOD:

Add the milk into a pan keep it on medium flame.
Soak the 'SiriDhanya' for 30 minutes. And then, wash the foxtail millet and drain extra water. Remember not to squeeze the grain.
As the milk boils, add the washed foxtail millet and saffron strands to the milk and let the milk come to a quick boil.
Then, turn the heat to low and simmer the kheer until the foxtail millet cooks well. This will take about 15 minutes. (Check with spoon)
When it is cooked well, add in the freshly grated coconut and organic jaggery powder and simmer for another 10 -15 minutes, stirring occationally so the milk does not condense and settle to the bottom. Check the sweetness as personal prefernce.
Turn off the heat and the kheer is now ready to be served.
Garnish the Foxtail Millet Kheer with mixed dry fruits.

NOTE: This can be made with Browntop, Barnyard, Kodo and Little millet too.