Seasonal changes are bound to bring about temperature variation, which in turn is known to trigger varied responses in the human system.Vibes of India brought home made Ragi Ladoos recipe. For those blessed with a robust immune comeback, the transition from winter to spring and thereon to summer, comes without the setbacks of viral upsets such as cold, cough, fever or stomach ailments. However, for those susceptible to such malaise, lifestyle and dietary changes are a must to boost immunity.
Additionally, global warming too has led to unpredictable weather patterns. For instance, the morning and evening temperatures in Ahmedabad are vastly different from the sunny afternoons. In such a situation, eating wisely would help fortify one’s immunity in as much as it would foster healthy development.
“The advantage with a winter diet is that foods known to generate heat in the body, can be had liberally. For instance, besan, ragi and methi. These are nutritional powerhouses but best avoided in summer when it can lead to adverse reactions because the body needs to be kept cool,” explains Mauli, a Nehur Nagar-based food entrepreneur, who has taken to retailing home-made goodies such as ragi ladoo, methi ladoo, chawaynprash and amla pak and khajur pak.
Having grown up in a house where women churned seasonal delicacies, Mauli shares that her recipes are original and preserve well. “I do not use any added preservatives or chemicals. In an air-tight container, these stay fresh till six weeks,” she says, adding that each item comes fortified with the goodness of multiple ingredients.
Given that the United Nations has declared 2023 as the “International Millets Year,” India is suddenly in the spotlight for its vast and diverse range of millet production, largely in the western side.
“The ragi ladoo is a best-seller. It is also a personal favourite given that it has the right mix of finger millet (ragi), dry fruits, dates and gur (for those who want it),” she shares.
Known to be densely packed with calcium and iron, ragi is a boon for weight watchers. It has high amounts of fibre to keep your stomach full and is known to reduce blood sugar by turning it into insulin. Ragi is best suited when you consume it in the morning.
Mauli shares her secret recipes with Vibes Of India:
1. Dry roast ragi flour on slow flame. Once well done and aromatic, transfer to another vessel
2. In a heavy-bottom pan, add ghee. Now add gondh (edible gum) and once it starts crackling, empty into a wide plate
3. Dry roast chuara (dry dates). Let it cool and then in a mixie, powder together the dates, coconut powder, seedless black raisins and walnut.
4. Mix this powder with gondh and then sieve in the ragi. Grease your hands with ghee and makes small balls. Store after the ladoos have cooled down completely.
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