One thing that one gets in abundance when you are expecting is ADVICE. Lots of advice, good advice, bad advice, not so good advice and the completely ignore advise.
I have a sweet tooth and I crave for something sweet post my meals. I happened to mention the same to a colleague in office and she ADVISED me to try Nachni Ladoos. Nachni- I wasn’t too sure of, Ladoos- yes I am all for it. Now any advice that pertains to sweets has my interest. I decided to google it & it turned out that this was actually some good piece of advice :) Nachni ladoos is a good to have sweet when you are expecting.
In fact Tarla Dalal’s website http://www.tarladalal.com has a host of great Nachni recipes that are recommended for consumption during pregnancy. Nachni or Ragi is also known as finger millet and is a good source of Iron, Calcium, Vitamin A & Vitamin B. Since its high in fiber content it is also known to regulate the digestive system and prevent constipation.
So I decided to give it a shot. I was pleasantly surprised since this was not just easy to cook (not very time consuming) & the ladoos turned out very tasty.
I referred to this recipe by Tarla dalal.
http://www.tarladalal.com/Nachni-Ladoos-(-Nutritious-Recipe-For-Pregnancy)-22452r
As always tweaked this to suit my taste buds and to make the cooking process as simple as possible
Ingredients
5-6 tbsp ghee
4-5 tbsp powdered sugar
1/4 tsp cardamom (elaichi) powder (2-3 elaichis should suffice)
2 tsp roasted poppy seeds (khus- khus)
Method
- Heat the ghee in a broad non-stick pan, add the ragi flour and cook on a slow flame for 4 to 5 minutes or till it turns golden brown in colour, while stirring continuously. This can be a little tricky, you don’t want to overcook it or undercook it. Look for change of colour and a nice fragrance of cooked flour.
- Remove from the flame, add the sugar and mix well. Be careful at this step since the mixture is very hot. Use a spoon for mixing this together. You may increase or decrease the quantity of sugar depending on how sweet you like the ladoos to be.
- Add the cardamom powder, and mix well.
- Transfer the mixture into a greased plate and spread it evenly and keep aside for 10 to 15 minutes
- Refrigerate for 15 minutes and keep at room temperature for 5 minutes.
- Before making the ladoos you may want to grease your hand with a little ghee as it helps to shape the ladoos better. Then scrape the ladoo mixture & using your hands roll each portion into a round ball. I made small ones so the mixture yielded about 18 ladoos. The idea behind making small sized ladoos was to Control the portion of consumption. A small ladoo would satisfy sweet craving while keeping the number of calories under check :)
- Roll each ladoo in lightly roasted poppy seeds till they are evenly coated from all the sides.
- Store in an airtight container.
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