Kambu laddu | Pearl millet ladoo with nuts | Barja ladoo | Kambu maavu sathu urundai

Cuisine Style: Tamil nadu, South India | Preparation & CookingTime: 15 minutes | To Serve: 5 | Type: Sweet, Festival, Diwali, pongal special

Ingredients

• Kambu maavu [Pearl millet flour, bajra flour] – 1 cup
• Cashew nuts – 5
• Almonds – 5
• Raisins – 6
• Brown Sugar or jaggery – ¼ cup
• Sugar – 2 tbsp
• Green cardamom – 3
• Ghee – ¼ cup or milk

Preparation

• Heat pan add kambu maavu gently roast on low flame till you get nice aroma.
• Heat ghee in a pan add raisins, almonds, pistachios & cashew nuts then roast till light brown then chop & keep it aside
• Break the cardamom shell; add the seeds & sugar in a mixer jar & finely grind.
• In a bowl add roasted kambu maavu & sugar cardamom powder mix well.
• Add chopped nuts, sesame seeds & raisins mix well. Then heat ghee.
• Add ghee to the mixture mix well then make it equal size ladoos.
• Pressure little bit & make the ladoos tight.
• Once its ready garnish with almonds & pistachios then place it in an airtight container use within 3 days.

Kambu Urundai