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Madua laddoo (finger millet sweets)

AI-drafted · awaiting admin review

Nutty, wholesome balls of roasted finger millet flour, jaggery and ghee, made in Jharkhand homes as a healthy sweet.

Region: JharkhandOccasion: Winter snacks, festivals and for growing childrenTime: 40 minServes: 12 laddoosVegetarian

Ingredients

  • 1 cup madua (ragi / finger millet) flour
  • ½ cup grated jaggery
  • ⅓ cup ghee
  • 2 tbsp roasted sesame seeds or groundnuts, crushed
  • ¼ tsp cardamom powder

Method

  1. Heat 2 tbsp ghee in a heavy pan and roast the madua flour on low heat for 12–15 minutes until it smells nutty and darkens slightly.
  2. In another pan melt the jaggery with 2 tbsp water to a thick syrup.
  3. Mix the roasted flour, jaggery syrup, sesame or groundnuts, cardamom and the rest of the ghee.
  4. While still warm, shape into small round laddoos with greased hands. Cool and store in an airtight tin.

History

Madua (finger millet) has long been grown on Jharkhand’s uplands as a hardy crop that needs little water.

Significance

Madua is rich in calcium and fibre, and Jharkhand promotes it under millet programmes. Women’s self-help groups make and sell madua snacks.

Sources