1/2 cup of The Millet Way Whole Unpolished Little Millet
1 cup water
1 cup grated coconut (fresh or desiccated)
1/2 cup jaggery or coconut sugar
1/4 teaspoon cardamom powder
2 tablespoons ghee (clarified butter)
Chopped nuts (optional) for garnish
Instructions:
Rinse the Whole unpolished Little Millet under cold water and drain.
In a saucepan, bring water to a boil. Add the rinsed Whole millet and cook until tender, about 15-20 minutes. Drain any excess water and let it cool.
In a blender or food processor, pulse the cooked Whole millet until it forms a coarse paste. Transfer the millet paste to a mixing bowl.
In a separate pan, heat ghee over medium heat. Add grated coconut and sauté until it turns golden brown and aromatic.
Add the toasted coconut to the mixing bowl with the millet paste.
In the same pan, melt jaggery or coconut sugar over low heat until it forms a syrup-like consistency. Add the cardamom powder to the syrup and mix well.
Pour the jaggery syrup into the mixing bowl with the millet and coconut mixture. Mix everything together until well combined.
Allow the mixture to cool slightly, then shape it into small round ladoos (balls) using your hands. If desired, garnish each ladoo with chopped nuts.
Let the ladoos sit at room temperature for about 30 minutes before serving.
Enjoy these Whole Millet Coconut Ladoos as a delightful and nutritious dessert!
