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
- 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.
- In another pan melt the jaggery with 2 tbsp water to a thick syrup.
- Mix the roasted flour, jaggery syrup, sesame or groundnuts, cardamom and the rest of the ghee.
- 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.