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