Oriya cusine boasts of typically low calorie preparations which are easy to prepare and good to eat. The dominant spices are besara(mustard seeds ground with garlic), and pancha-phutana (mustard, cumin, fennel, fenugreek and black cumin ). The main course invariably incorporates rice, dal and various vegetable prepartions.
The low oil and spice content invariably makes it a delight for the calorie consious and those suffering from high blood pressure and hyperacidity related disorders.
After all that fasting and feasting (aka Navratri and Diwali), I was left with still unused Amaranth flour and lads of dry fruits. I was wondering what to do with all that stuff, when I chanced upon a recipe that used amaranth grains to make laddoos. I though I could replicate the same with amaranth flour. Instead of sugar or jaggery, I opted dates and dried figs as the sweetening agent. The result was a delicious and very nutritional recipe.
Read on -
Preparation Time - 30 mins
2 cups amaranth flour (Rajgire ka atta)
1/2 cup chopped dates
1/2 cup chopped figs
3-4 tsp ghee
a handful of raisins
chopped dry fruits (optional)
Preparation - Heat a heavy bottomed wok. Add the ghee to it followed by the amaranth flour. Roast till it turns a few shades darker and the smell changes.
Remove from wok and keep aside.
Add the dates and figs to the same wok along with a few teaspoons of water. Once it turns into a thick liquid, add the roasted amaranth flour and raisins.
Mix for 2-3 mins.
Remove and keep aside till it is tolerable to touch.
Grease your palms. Take small portions and roll into laddoos.
Allow to cool down completely before storing in a airtight container. Stays good for 2-3 weeks.
Note - These laddoos taste better when consumed after a day.