This Krishna Janmashtami 2021, let’s pray to Lord Krishna for his blessings to give us health, wealth, love and prosperity to all.
Introduction To Little Millets
Little Millet or Samai have originated from India, It is grown and used for food almost entirely in our country. This relates to the combination of small millets, which are said to be nutritionally superior to white rice and wheat. The name Samai is actually a Tamil word for this lesser-known member of the millet family. It is identified as Kutki or Shavan in Hindi, Gajro or Kuri in Gujarati, and Sava in Marathi.
Health Benefits Of Little Millet:
- Among many other kinds of cereal, little millets have been found to have the highest amount of fibre. Its crude fiber content is nearly twice that of other cereals.
- Little millet is rich in phenolic compounds that can show antioxidant activity.
- This millet is an outstanding source of Iron. 30 g can give 16% of the daily iron needs for an adult.
- Like other millets, little millets are also gluten-free. It makes up for the lack of wholegrain fiber in celiac (gluten-free) diets.
- Little millets have a low to medium glycaemic index, making them diabetic friendly.
- It is a rich source of the essential Amino acids Histidine, Methioninem(Amino acid), Phenylalanine, Phytochemicals and Antioxidants.
- The rich dietary fiber protects against Hyperglycemia. It helps in reducing cholesterol and helps in proper digestion. Besides it also reduces the effects of migraines and heart attacks.
- Millets can body tissue repair and gives energy.
- The primary benefit of little millet is to lessen the risk of type 2 diabetes.
- It can shield against breast cancer and asthma.
One among the few cereal crops that do not demand much from the fertile soil or proper irrigation, little millets can grow well even in the poorest of soils and with little rainfall. Yet, while it does not take much to grow, but little millet gives back tremendous benefits in terms of health benefits. Little millet if made with jiggery and moong dhal it becomes a great combination of health with taste. Once taken a bite, this ladoo will melt in your mouth, with a mild cardamom flavour but just leaves a sweetness to last. Have a look:
- Little Millet - 1 Cup
- Moong Dhal - 1/2 cup
- Powdered Jaggery - 1 Cup
- Cardamom powder - 1/2 tsp
- Dalia/Pottukadalai : 1/2 cup
- Ghee - 1/4 Cup
- Salt – 1 pinch
- Fried Cashew nuts - As per the number of ladoos
- Wash, clean and dry the little millets.
- Then in a low flame heat the triply kadai, dry roast little millets for 2-5 mins on low flame till it becomes crispy and spreads its mesmerizing aroma. Now remove from the heat and allow it to cool.
- Then in a medium flame heat the tri ply kadai, dry roast moong dhal for 3 - 4 minutes. Once fried allow it to cool down to room temperature.
- Now add the millets, moong dhal, dalia / pottukadalai, cardamom, salt and jaggery to grind it in a mixer to a smooth powder. Adjust the measurement of jaggery according to your taste.
- Now in a separate tri ply Wok pan, heat the ghee and turn off the stove.
- In the heated ghee, add the little millet powder. Give it a gentle mix.
- Now make a tight ball out of this mixture with a fried cashew stuffed inside. Just make sure each ladoo gets 1 cashew piece stuffed inside.
- Store our little millet ladoo in an airtight container and serve.
- This ladoo can be stored in an air tight container for maximum 6 – 7 days in room temperature.