Millets are making a comeback into our daily diets. The bygone staple has now replaced the regular cereals and grains in all the recipes - be it Idli, Dosa, Chapathi, Rice and to everyone 's surprise even in baked goods. I see numerous recipes on all platforms, both print and electronic media promoting this healthy practice. With change in eating patterns, Millets are now being incorporated into various dishes and has now gone to the extent where even restaurants across the globe are making conscious efforts to include Millet recipes in their regular menu.
Of all Millets, the most common and widely grown variety is Pearl Millet ( Pennisetum glaucum). India is one of the largest producers of Pearl Millet. Popularly known as Kambu, Kambam, Sajjalu and Sajje in the South Indian states and known as Bajra/ Bajri in North, East and West . Kambu is / was primarily consumed in the form of Porridge or Gruel during summers owing to its excellent properties as a system coolant. It is used to nurse people infected with Chickenpox that is a common occurrence when summer peaks. A very nutritious Millet and highly recommended by Doctors and Nutritionists for the following reasons.
- Low GI
- Gluten Free
- Rich in Fibre, Iron , Folate, Copper and Zinc
Besides, Kambu can also be converted into other healthy eats that can be snacked upon by any normal individual. The Laddu recipe mentioned below is such a ready reckoner that kids, teens or any adult would love.
- Pack these in school lunch boxes - Your kids will love them
- Sporting Teen at home? - Send him/ her a few to chew post work outs.
- Lengthy office meeting? Pop one or two of these Laddus into your hubby's lunch bag and it keeps him energetic.
- However, if you are a Diabetic, consult with your Health expert on the allocated calories before consuming. This is defenitely a healthy alternative to the other white sugar loaded store bought products.
- Also remember that Low GI foods/ flours/ cereals work in a different way when mixed with regular foods and other low or high GI foods. In that case you need to look into the product as a whole and just not the sugar source alone.
Preparation Time: 10 min
Cooking Time: 10 min
Category: Snack, Gluten-Free
Makes: 20 small Laddus
|Amount Per Serving|
|% Daily Value *|
|Total Fat 1 g||1 %|
|Saturated Fat 0 g||2 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 1 mg||0 %|
|Sodium 2 mg||0 %|
|Potassium 39 mg||1 %|
|Total Carbohydrate 8 g||3 %|
|Dietary Fiber 0 g||1 %|
|Sugars 5 g|
|Protein 1 g||1 %|
|Vitamin A||0 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- Kambu Flour/ Pearl Millet flour, 1 cup heaped
- 3/4th cup pounded regular Jaggery / Palm Jaggery
- 2 tbsp desiccated coconut
- 6 Almonds
- 6 Cashew nuts
- 1/2 tsp cardamom powder
- 1 tsp ghee/ clarified butter
- Pulse Almonds and cashew nuts in a mixer jar to break them to bits. Set aside on a plate.
- Dry roast Kambu flour/ Pearl Millet flour in a Kadai in low flame until a nice aroma wafts. Say 3 -4 minutes. Set aside.
- Heat Jaggery with just enough water to submerge it. Cook until it forms a thick sticky syrup which can be rolled into a smooth ball when held between the fingers.
- Add the roasted flour, desiccated coconut, cardamom powder plus 1 tsp ghee and mix well to incorporate. Transfer thios to another plate.
- Once the mixture is warm enough to handly, pinch a little and roll into smooth balls/ Laddus.
- Roll the Laddus again over the nut mixture while still warm to to coat evenly.
- Set aside to cool and set completely to firm Laddus.
- Transfer to an airtight container and use within a week.