Munthiri Kothu – Moong N Oats Ladoo.

Munthiri Kothu - Moong n oats ladoo.

 

Anything nutritious is the new mantra for the health and weight conscious modern day moms. At the same time, who can resist something that is healthy and nutritious with the traditional taste and aroma of grandma’s kitchen??

Yes, try the Moong – Oats Ladoo sweetened with jagerry. Basically this dish has drawn its inspiration from – The munthiri kothu (Tamil: முந்திரி கொத்து)  a unique festival sweet from Kanyakumari District, Tamil Nadu, South India.

I have avoided the final deep frying part to make it more nutritious and low in calories for the health conscious present generation.

Nutritional Value:

Moong dal – the most easy to digest dal – suitable for the very young and very old people too.

Oats – contains good soluble fiber , lowers blood pressure and cholesterol and is a good source of protein, complex carbohydrates and iron.

Jagerry – This is better than sugar in a number of ways and an excellent source of iron.

Munthiri Kothu – (Moong – Oats Ladoo)  Recipe

Prep time: 30 min

Cook time: 15 min

Serves: About 30 ladoos

 Ingredients:

yellow moong dal – 500gms (dry roasted and powdered)

oats – 200gms (dry roasted and powdered)

jagery – 500gms

coconut powder or grated copra (roasted)

roasted crushed nuts – almonds or cashew

cardamom powder – 1/4 tsp

ghee – 1/4 cup (optional)

a pinch of salt

Method:

# Take a heavy bottomed vessel. Add the yellow moong dal and dry roast on a medium flame till it turns turns a light golden colour. Continue roasting on a slow flame for a few more minutes stirring continuously. Ensure that the dal is roasted well. Remove from heat and cool the roasted dal in a tray. Roast the oats in the same way. Now roast the coconut powder or grated copra(dried coconut) lightly.

# Once the oats and dal comes to room temperature, grind them to a fine powder separately. Put them in a large mixing bowl .Add cardamom powder, coconut powder, crushed nuts and ghee to the bowl. Mix the contents well. Keep aside.

# Now make single string syrup of the jagerry. Add a little of the syrup each time to the above mixture and make small sized ladoo.

Cool the ladoos and store in an airtight container.

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