Healthy Millet Snack Ball using Solam/Jowar and Kambu/Bajra

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Ever since my childhood most of my snacks are made by mom and granny. In Indian cuisine there are plenty of snacks that can be made at home very easily. During my childhood various millets were part of our family regular food. Importantly Solam and Kambu.  So here I'm posting my millet snack ball recipe. Main Ingredients to this snack is Solam and Kambu in Hindi Jowar and Bajra respectively


Scientific Name: Sorghum, Tamil: Solam, Hindi: Jowar, Telugu: Jonna, Kannada: Jola, Malayalam: Cholum

Scientific Name: Pennisetum glaucum, English: Pearl millet, Tamil: Kambu, Hindi: Bajra, Telugu: sajjalu, Kannada: Sajje, Malayalam: Kambam

Ingredients


I have used Palm Jaggery as sweetner. You can replace this with regular sugar.

Making of Millet Snack





  • Dry roast Solam/Jowar, Kambu/Bajra, Fried gram separately. Solam/Jowar will start popping as pop corn while dry roasting, so do pay attention while roasting it. Do not over roast, just stop roasting while the nice aroma starts coming from these ingredients.

  • Dry grind the ingredients separately to fine powder using mixer.

  • In a vessel add enough water for jaggery to dissolve.  If we add less water jaggery won't get dissolved easily. Over mild flame and keep stirring until the jaggery is completely dissolved in water. Allow it to boil for a minuter over the mild flame. Then get it off the flam strain the jaggery water for any impurities in it. As the traditional method of making jaggery is using mud moulds, it is required to filter it before using it.

  • On a medium flame, pour the jaggery water in wide shallow pan or tawa. Add Solam/Jowar, Kambu/Bajra, Fried gram powders and keep stirring. Make sure no lumps are formed. Once the jaggery is mixed evenly to the  powder, add 3 table spoon ghee to the mix. Keep stirring the mix. This may be a tough job, as our millet powder starts absorbing the jaggery water, the mix will become thick like halwa consistency. Keep stirring continuously until the raw smell of the ingredients go off and nice aroma starts coming. Get the mix off the flame, once the mix is cooked nicely and the aroma starts coming. For the mentioned portion of ingredients I stirred for 15 minutes on medium flame.

  • The balls to be made while the mix is hot. So start making balls in few minutes of getting the mix off the flame. For making balls, spread ghee in your hand and start rolling it into small balls. Initially leave these balls in a plate or wide bowl and allow it to cool dow. Do not close the balls immediately. Let the open or close it with muslin cloth towel. Leave it over night and then transfer to your air tight container. 

  • This ball has good shelve life upto two weeks, if stored in dry and clean container. Most importantly without water contact in the whole process except jaggery mix. Instead of ball, it can be cut into squares shapes as groundnut chikki




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