Story Shared by Mr. Madhukar Shetty, Bangalore

Diwali was that time of the year when there was always a culinary festival in my childhood home. The preparations for this celebration involved considerable effort in making a variety of sweet and savoury delicacies.

Everything was made from scratch with the best ingredients, including the ladoos that were my favourite sweet.

In yesteryears, we had no food processors; just old fashioned elbow grease and natural ingredients! My role as a child was very significant – the ‘official food taster’ for my mother, her aunts and cousins. It was the most delicious role to play. J

Alas times changed, and in the rush of modern life, both family time together and festive delicacies became memories of the distant past. We relied more and more on processed food and sweets easily picked from the market. In spite of the wide variety on offer, I still miss those home made delicacies and would love to revive those delicious memories by documenting and preserving them for future generations.

Today I am sharing a simple recipe of a special dish which truly bought back memories of my mother and I cooking together. As I prepared it this past, it brought our entire family together for a celebration of light and purity, like the good old days.

Recipe for Millet Ladoos


  • Foxtail millet– 3 tbsp
  • Pearl millet– 3 tbsp
  • Finger millet– 3 tbsp
  • Barnyard millet– 3 tbsp
  • Kodo millet– 3 tbsp
  • Little millet– 3 tbsp
  • Moong dal – 2 tbsp
  • Barley – 1 tbsp
  • Jaggery powder – 3/4 –1 cup
  • Cardamom seeds– 4 nos
  • Melted ghee – 6 tbsp
  • Cashew nuts – 10 nos


  1. In a pan, place all the millets, moong dal, barley and cardamom seeds. Dry roast on a medium flame for 10 minutes (take care not to burn it). Allow to cool.
  2. In another pan, melt the ghee and roast the cashew nuts.
  3. Grate the jiggery powder and keep aside.
  4. Grind the cooled mixture of millets until smooth. Then add the grated jaggery and grind again to a fine powder.
  5. Transfer the ground mixture into a bowl and make a depression in the centre. Add the melted ghee and cashew nuts and mix well while the ghee is hot.
  6. Mix well with your hands and shape into balls.

Enjoy your festive millet ladoos!

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