Foxtail Millet Laddus Recipe – Easy Thinai Arisi Jaggery Sweet

Last Updated on 2 months by Neha Deshmukh

Foxtail Millet Laddus Recipe – Easy Thinai Arisi Jaggery Sweet

Hey everyone! If you’re looking for a healthy and delicious sweet treat, you’ve come to the right place. I’m so excited to share my recipe for Foxtail Millet Laddus – or Thinai Arisi Laddus as we call them at home. These little energy balls are packed with goodness and are surprisingly easy to make. I first stumbled upon this recipe while trying to incorporate more millets into our diet, and honestly, it’s become a family favorite!

Why You’ll Love This Recipe

These aren’t your average laddus. They’re naturally gluten-free, incredibly flavorful, and a fantastic way to enjoy the benefits of foxtail millet. Plus, the subtle sweetness from the jaggery is just perfect – not too overpowering, but satisfyingly delicious. They’re perfect for a quick snack, a festive treat, or just when you need a little something sweet.

Ingredients

Here’s what you’ll need to make these delightful laddus:

• 1 cup foxtail millet (thinai arisi) – about 170g
• 1 cup peanuts – about 160g
• 1 cup jaggery – about 200g
• 2 tablespoons water – about 30ml
• 3 whole cardamom pods

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Foxtail Millet (Thinai Arisi) – Health Benefits & Regional Significance

Foxtail millet is a powerhouse of nutrients! It’s a great source of protein, fiber, and essential minerals. In South India, especially Tamil Nadu, thinai has been a staple for centuries. It’s known for its cooling properties and is often used in traditional dishes, particularly during the hot summer months.

Jaggery – Types & Substitutions

Jaggery is unrefined sugar, giving these laddus a lovely caramel-like flavor. You can use any type of jaggery you prefer – dark or light. If you don’t have jaggery, you can substitute it with brown sugar or coconut sugar, but the flavor will be slightly different. About ¾ cup of brown sugar would be a good starting point.

Cardamom – Fresh vs. Ground

Freshly crushed cardamom is always best! It has a much more vibrant aroma. But if you’re short on time, good quality ground cardamom will work just fine – use about ½ teaspoon.

Peanuts – Roasting for Optimal Flavor

Roasting the peanuts really brings out their flavor. Don’t skip this step! It adds a wonderful depth to the laddus.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the foxtail millet a quick wash and soak it in water for about 5 minutes. Then, drain it well and spread it out on a clean, cloth-lined plate to dry for about an hour. This helps it roast evenly.
2. Now, let’s dry roast the millet in a pan over low heat for 6-7 minutes. You’ll know it’s ready when it smells fragrant and is lightly browned. Be patient and stir frequently to prevent burning! Once cooled, set it aside.
3. In the same pan, roast the peanuts until their skins start to darken. This usually takes about 5-7 minutes. Let them cool, then rub off the skins – it’s a little tedious, but worth it!
4. Time for the jaggery. In a separate pan, melt the jaggery with the water over medium heat. Stir until it’s completely dissolved. Strain the melted jaggery through a fine-mesh sieve to remove any impurities. Keep it warm.
5. Grind the roasted millet and cardamom pods into a fine powder. You can use a coffee grinder or a blender for this. Then, add the roasted peanuts and pulse a few times – you want them coarsely ground, not completely powdered.
6. Transfer the millet-peanut mixture to a plate. Slowly pour in the warm melted jaggery, mixing everything together with your hands. Keep mixing until the mixture starts to come together and forms a cohesive dough.
7. While the mixture is still warm (but cool enough to handle!), shape it into small laddus. I usually aim for about 1-inch diameter.
8. Store the laddus in an airtight container at room temperature. They’ll stay fresh for 3-4 days, though I doubt they’ll last that long!

Expert Tips

• Don’t overcook the millet: Over-roasted millet can taste bitter.
• Warm jaggery is key: It helps bind the mixture together.
• Work quickly: The jaggery will start to harden as it cools, making it harder to shape the laddus.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: Yes, these are 100% gluten-free, making them a great option for those with dietary restrictions.
• Spice Level Adjustment (Cardamom): If you love a stronger cardamom flavor, feel free to add another pod or two. My grandma always added a pinch of nutmeg too!
• Festival Adaptations (Pongal, Navratri): These laddus are perfect for festive occasions like Pongal and Navratri. You can even add a sprinkle of edible glitter for a festive touch!

Serving Suggestions

These laddus are delicious on their own with a glass of milk or a cup of chai. They also make a wonderful addition to a snack box for kids or a healthy dessert platter.

Storage Instructions

Store in an airtight container at room temperature for up to 3-4 days. They can also be stored in the refrigerator for up to a week, but they might become a little harder.

FAQs

What is foxtail millet and is it gluten-free?

Foxtail millet is a small, ancient grain that’s packed with nutrients. And yes, it’s naturally gluten-free!

Can I use a different sweetener instead of jaggery?

You can! Brown sugar or coconut sugar are good substitutes, but the flavor will be slightly different.

How do I know when the jaggery is at the right consistency?

The jaggery should be melted and smooth, with a slightly sticky consistency. It shouldn’t be too runny or too hard.

Can I make these laddus ahead of time?

Yes, you can! They’ll keep well for a few days in an airtight container.

What is the best way to roast the millet to get the right texture?

Roast the millet over low heat, stirring frequently, until it’s fragrant and lightly browned. Be patient and don’t rush the process!

Enjoy making these delicious and healthy Foxtail Millet Laddus! Let me know how they turn out in the comments below. Happy cooking!