Thinai Laddu Recipe | Thinaiyum Thenum Recipe

Thinai Laddu Recipe / Thinaiyum Thenum Recipe with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. Thinai in Tamil, Foxtail millet in English has the longest history of cultivation and it is the first crop cultivated by humans. In south India, it is still a staple diet among people from the Sangam Period itself. It is referred very often in old Tamil texts and commonly associated with Lord Murugan and his consort Valli. So how can I miss to post at least one recipe related to Lord Murugan and Thinai for this Deepam Festival? This Ladoo has no white sugar, food colour, essence or cups of ghee, just made with 2 main ingredients foxtail millet flour and honey, so good it sounds right! yes, a healthy indulgence. Millets have lots and lot of nutritional and health benefits, I can’t write down in a single post, a book is needed. Do try this ancient sweet and give it to your kids, they come to know about healthy food and the glory of it. Also, I have made a collage of Karthigai Deepam Collection( 35+ recipes), if interested please check it.

Check my other Interesting Recipes like

• Wheat Flour Appam
• Peanut Ladoo
• Poha Kheer / Aval Payasam
• Pineapple Kesari
• Sweet / Sakkarai Pongal

Foxtail Millet Laddu

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Thinai Laddu Recipe | Thinaiyum Thenum Recipe

Prep Time

10 mins

Cook Time

6 mins

Drying Time

1 hr

Total Time

1 hr 16 mins

 

Thinai Laddu Recipe / Thinaiyum Thenum Recipe has no white sugar, food colour, essence or cups of ghee, just made with 2 main ingredients foxtail millet flour and honey.

Course: Festival Recipes, Karthigai Deepam Recipes, Millet Recipes, Sweet

Cuisine: South Indian

Keyword: Thinai Laddu Recipe, Thinaiyum Thenum Recipe

Servings: 10 Laddus

Author: Priya Santhamohan

Ingredients

• 1 Cup Foxtail Millet / தினை
• 3 to 4 tbsp Honey / தேன்
• 2 tbsp Ghee / நெய்
• 4 Pods Cardamom / ஏலக்காய்

Instructions

1. First, measure and keep all the ingredients ready.  Rinse the millet twice and drain the water thoroughly.
2. Spread the drained millet in a cloth and let it dry for 1 hour. Then, add the millets to a pan.
3. Dry roast it for 5 to 6 minutes in low flame, till the millets change to light brown colour and nice aroma wafts. Let it cool down completely. Transfer the millets and cardamom to a dry mixer.
4. Grind it to a smooth or little coarse powder as preferred. Transfer the ground millet powder to a wide bowl and pour the honey little by little.

5. Now pour the warm ghee and mix everything well without any lumps. Take a portion of the flour and roll into balls of equal size. If you are not able to roll, add little more ghee or warm milk

6. Always, roll the ladoo tightly and handle with care, so it does not break, Do the same with the remaining flour and store it in a clean jar.

   Try this Thinai Laddu Recipe for this Karthigai Deepam Festival.

Recipe Notes

Tips for Thinaiyum Thenum Recipe

1. Roast the millets in low flame, till nice aroma wafts. Ensure not to burn it, else the Thinai Laddu Recipe smells bad. 
2. Traditionally cardamom is not used for this laddu, but for more flavour, you can use it.
3. Always cool the millet and then grind it, otherwise it becomes a paste.
4. Use a heavy duty mixer to grind the millet or grind it in batches.
5. If preparing in large batches, grind it in a flour mill.
6. You can grind the flour very smooth or little bit coarsely as per texture preferred.
7. Adjust honey as per sweetness required for this Thinaiyum Thenum Recipe.
8. For a variation, 1/4 cup of roasted peanuts can be ground along with the millets.
9. Even ghee fried cashews (2 tbsp) can be added to the millet flour for richness.
10. Also start shaping the ladoo immediately, if ghee cools it cannot be shaped. Do roll the ladoo’s tightly, so it don’t break easily.
11. If you are not able to shape it, sprinkle little warm milk and go ahead. But the shelf life reduces.
12. This Thinai Laddu stays good for 10 days.

Thinaiyum Thenum Recipe

Method for Thinai Laddu Recipe

1. First, measure and keep all the ingredients ready.  Rinse the millet twice and drain the water thoroughly.

2. Spread the drained millet in a cloth and let it dry for 1 hour. Then, add the millets to a pan.

3. Dry roast it for 5 to 6 minutes in low flame, till the millets change to light brown colour and nice aroma wafts. Let it cool down completely. Transfer the millets and cardamom to a dry mixer.

4. Grind it to a smooth or little coarse powder as preferred. Transfer the ground millet powder to a wide bowl and pour the honey little by little.

5. Now pour the warm ghee and mix everything well without any lumps. Take a portion of the flour and roll into balls of equal size. If you are not able to roll, add little more ghee or warm milk

6. Always, roll the ladoo tightly and handle with care, so it does not break, Do the same with the remaining flour and store the thinai urundai in a clean jar.

Try this Thinai Ladoo Recipe for this Karthigai Deepam Festival.

Thinai Laddu Recipe