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Thinai Laddu Recipe | Thinaiyum Thenum Recipe

Posted on December 3, 2019 Category: Indian Festival Recipes, Karthigai Deepam Recipes, Ladoo Recipes / Laddu Recipes, Millet Recipes

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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 to 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
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Foxtail Millet Laddu

Foxtail Millet Laddu

 

Thinai Laddu Recipe

Thinai Laddu Recipe | Thinaiyum Thenum Recipe

Priya Santhamohan
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.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 6 mins
Drying Time 1 hr
Total Time 1 hr 16 mins
Course Festival Recipes, Karthigai Deepam Recipes, Millet Recipes, Sweet
Cuisine South Indian
Servings 10 Laddus
Calories

Equipment

  • Stovetop

Ingredients
  

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

Instructions
 

  • First, measure and keep all the ingredients ready.  Rinse the millet twice and drain the water thoroughly.
  • Spread the drained millet in a cloth and let it dry for 1 hour. Then, add the millets to a pan.
  • 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.
  • 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.
  • 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
  • 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.

Video

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.
Keyword Thinai Laddu Recipe, Thinaiyum Thenum Recipe

 

Thinaiyum Thenum Recipe

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.
Thinai Laddu Recipe Steps1
2. Spread the drained millet in a cloth and let it dry for 1 hour. Then, add the millets to a pan.
Thinayum Then Urundai Steps2
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.
Thinayum Then Recipe Steps3
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.
How to make thinai laddu in tamil Steps4
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
Thinaiyum Thenum Recipe Steps5
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.
Thinai Then Laddu Steps6
Try this Thinai Ladoo Recipe for this Karthigai Deepam Festival.

 

Thinai Laddu Recipe

Thinai Laddu Recipe

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Filed Under: Indian Festival Recipes, Karthigai Deepam Recipes, Ladoo Recipes / Laddu Recipes, Millet Recipes Tagged With: foxtail millet honey balls, Foxtail millet honey sweet balls, foxtail millet laddu, foxtail millet laddu recipe, foxtail millet ladoo, how to make thinai laddu in tamil, then thinai laddu, thinai laddu recipe in tamil, thinai laddu seimurai, thinai maavu seivathu eppadi, thinai then laddu, thinai then laddu recipe, thinai urundai, thinai urundai recipe, thinai urundai seivathu eppadi, thinaiyum thenum seimurai, thinaiyum thenum seivathi eppadi

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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. Read more…

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