42 Rajgiryache Ladoo Popping of Amaranth Grain (Popped Rajgira or Rajgiryachya Lahya) 1. Heat a shallow pan (Kadhai) on high flame. 2. Take 1 cup of amaranth grains. 3. Add a little amount of amaranth grains in the heated pan at a time. 4. Use a cloth ball for stirring the grains while roasting. 5. Stir the grains in only one direction (in circular motion). 6. Don’t stir it too fast or too slow. As stirring too fast will spill-out the popped amaranth out of vessel and too slow stirring with make the grain to burn. 7. The grain will starts popping and jumps up. Make sure the popped amaranth remains in vessel. About, 85 to 90% of grains in a batch get popped. 8. The amaranth grains expand in size about 4 to 5 times to its original size. 9. Cool the popped amaranth (Rajgiryachya Lahya) for about 10 minutes. 10. Popped amaranth can absorb moisture and become soggy. Hence, it recommended to store the popped amaranth in an air tight container. Note: You can also add 2% water in the amaranth grain, just to hydrate them partially. Spread them on cotton cloth and keep for 10 to 15 minutes open to dry the grains. Immediately place the grains in heated pan for popping the grains. Preparation of Popped Amaranth Laddoo (Rajgiryache Ladu) 1. Take a shallow pan (Kadhai) and add 1 cup of Jaggery in it. 2. Now heat the pan to melt the Jaggery into light syrup on low flame. 3. Add 1 table spoon of butter-oil (Desi Ghee) in it and mix it well. Note: Don’t make the Jaggery to boil for more time as it will harden the syrup. If the Jaggery is dry you can add 1 or 2 tea spoon water in it. Don’t add more water as it will take more time to evaporate the water and the residual moisture in the Jaggery syrup will make the laddoo soggy and you will lose the crunch.
43 4. Turn off the flame and take the pan down from the gas stove. 5. Add cardamom powder and mix it well. 6. Now add the popped amaranth in the liquid Jaggery. 7. Mix it properly. 8. Don’t allow the liquid Jaggery get cool. 9. Now take a handful amount of this mixture and shape it into a ball, by hand pressing. 10. You can shape them evenly by using a traditional wooden mould. 11. Cool the laddoo to room temperature. 12. Store them into an airtight container.
44 Varicha Bhat Preparation of Barnyard Millet Rice (Varicha Bhat) 1. In a vessel, take 1 cup of Barnyard Millet grains, commonly called as Bhagar (in Hindi) and Vari (in Marathi). 2. Pour 1 cup of potable water in it and wash the grains thoroughly. 3. Drain the water and keep the washed barnyard millet grains aside. 4. Now take a deep vessel of thick base. You can use pressure cooker also. 5. Add 2 table spoon of oil or ghee in it and heat on a medium flame. 6. Then add 1tea spoon of cumin seeds in it and let it splatter. 7. Give a stir and add the washed barnyard millets in it. 8. Stir fry the grains for a minute. 9. Now add 2 cup of potable water in it and add salt as per taste. 10. Stir it well to distribute the salt evenly. 11. Heat to boil the content in the vessel. 12. After 10 minutes, place a lid on vessel and cover it. 13. Let the grain cook for another 10 minutes. 14. After 10 minutes open the lid and check for doneness. 15. You will observe that all the water has been got absorbed by the grains. 16. Serve this Barnyard Millet Rice (Varicha Bhat) hot with any gravy. Note: Traditionally, Barnyard Millet Rice is served with spicy gravy or thick sauce made from groundnut. It is generally considered as a fasting food, most commonly consumed on the day of Ekadashi and Mahashivratri. While cooking Barnyard Millet Rice (Varicha Bhat) in pressure cooker you can reduce the quantity of water by 1/2 cup.
45 Nachaniche Mudde Preparation of Ragi Flour 1. Clean the Ragi to remove extraneous matters like, stone, metal pieces, straws etc. 2. Wash the Ragi seeds with potable water for 2 to 3 times. 3. Spread the washed ragi in thin layer of about half inch on muslin cloth or cotton cloth. 4. Dry under shade. You can dry them using mechanical drier at 65oC. The final moisture content should reach to around 10%. 5. Turn it at a regular interval of time. 6. Mill or Grind the dried ragi grains in to fine flour. Preparation of Ragi Mudde (Nachaniche Mudde) 1. Take 2 cup of potable water in stainless steel vessel (prefer using Thick Base Vessel). 2. Add 1/2 tea spoon salt in it and give a stir. 3. Measure 1 cup of Ragi flour. 4. Take 1 table spoon out of this in a separate bowl. 5. Add little amount of water in it and mix it to obtain a slurry. 6. Avoid lump formation. 7. Pour this slurry in a vessel containing 2 cup of water and salt. 8. Stir it well and let it boil on a medium flame. Stir continuously. 9. Once the mixture starts boiling, add remaining ragi flour in it. Don’t stir at this stage. 10. Let it boil as it is for about 5 minutes. 11. Now take one large wooden spoon and mix the content well. 12. Cook the mass from the vessel to get thick dough. 13. Continue heating on low flame while mixing the dough. You will find that the mixture is getting thick and pasty.
46 14. Now place a lid and close the vessel. 15. Let the flour cook for another 2 minutes. To check the doneness, open the lid and take out a small portion of cooked dough and roll it in to a ball with the help of fingers. If it forms a shiny and non-sticky ball, it is ready to use for making Mudde. 16. Turn of the flame. Close the vessel with lid and let the dough cook on its own steam. 17. After 5 minutes, take the hot dough in a large plate. Knead it to get soft dough. 18. Apply little oil on your. Take handful amount of dough and roll it into a ball. 19. If it is too hot to handle, you can make you hands wet with water intermediately. 20. Shape the dough into a ball of smooth surface. 21. Now, by using your forefinger make a small notch of 1cm depth in the ball. 22. Serve these hot ragi Mudde (Nachaniche Mudde) with sambaar, curry or dal. Note: The notch in the Mudde is to place Desi Ghee while serving the Ragi Mudde. Ragi Mudde are famous in Karnataka and thus in many part of south-west Maharashtra.
47 Reference Material Used for Compilation https://svmillets.com/millets/#:~:text=Millets%20are%20one%20of%20the,became%20a%20st aple%20food%20worldwide. https://apeda.gov.in/milletportal/files/Indian_Superfood_Millet_APEDA_Report.pdf https://www.millets.res.in/pub/2018/The_Story_of_Millets.pdf https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4461034 https://en.wikipedia.org/wiki/Millet https://www.aranca.com/knowledge-library/articles/business-research/millets-the-new-super-cr op https://www.britannica.com/topic/agriculture/East-Asia https://www.gardeningknowhow.com/edible/grains/general-grains/is-wild-millet-grass-a-weed. htm https://www.sourcetrace.com/blog/millets-back-new-age-cereals-india-scenario/#:~:text=Why %20did%20millets%20nearly%20disappear,processing%2C%20was%20labour%2Dintensive. https://www.nabard.org/international-year-of-millets-2023.aspx https://agricoop.nic.in/Documents/Crops_0.pdf https://www.iasgyan.in/daily-current-affairs/millet-40 https://www.tribuneindia.com/news/features/resilient-grain-needs-a-fillip-to-gain-ground-2348 60 https://journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-019-0011-9 https://link.springer.com/chapter/10.1007/978-981-16-0676-2_2 https://frontline.thehindu.com/the-nation/interview-vandana-shiva-millets-have-become-forgott en-foods/article66397586.ece https://krishijagran.com/blog/negative-impact-of-green-revolution-on-traditional-crops-like-mil let/ https://idronline.org/article/agriculture/millet-cultivation-history-and-trends/
48 https://indianexpress.com/article/cities/mumbai/maharashtra-millet-farming-soybean-vidarbhamarathwada-regions-8425652/ https://testbook.com/static-gk/millets-in-india#:~:text=Maharashtra%20is%20one%20of%20th e,and%20finger%20millet%20(ragi). https://apeda.gov.in/apedawebsite/SubHead_Products/MAHARASTRA_Millet_Value_Added_ Products_Catalogue.pdf https://www.prakati.in/millets-the-superfood-of-india-what-types/ https://link.springer.com/article/10.1007/s12664-023-01377-1 https://www.drishtiias.com/daily-news-editorials/millets-superfood https://www.drishtiias.com/daily-updates/daily-news-analysis/2023-is-the-international-year-of -millets-fao https://www.researchgate.net/figure/Ancient-Chinese-Farming_fig1_363480685 https://www.researchgate.net/publication/363480685_Agricultural_advancement_in_Banglades h_in_collaboration_with_China_by_Muinuddin_Bashar_Aronno?_tp=eyJjb250ZXh0Ijp7ImZp cnN0UGFnZSI6Il9kaXJlY3QiLCJwYWdlIjoiX2RpcmVjdCJ9fQ https://www.fao.org/fao-stories/article/en/c/1628815/ https://www.foodandnutritionjournal.org/volume9number3/evaluation-of-nutritional-and-nutra ceutical-content-of-polished-and-unpolished-barnyard-millet-an-analytical-study/ https://austinpublishinggroup.com/nutrition-food-sciences/fulltext/ajnfs-v10-id1161.pdf https://www.mdpi.com/2304-8158/11/4/499 https://www.jetir.org/papers/JETIR2304947.pdf https://www.millets.res.in/technologies/Technologies_of_millet_value_added_products.pdf https://www.ciiblog.in/millets-making-a-comeback-on-global-stage/ https://www.punchfork.com/recipe/Ragi-Cookies-Cook-with-Manali https://www.asknestle.in/recipes/ragi-lauki-cupcake https://medium.com/@ajantafoodproductsseo1/decadent-delights-ragi-chocolate-bar-and-cake-r ecipe-with-cocoa-powder-95052573bca9 https://www.tradeindia.com/products/finger-millet-ragi-vermicelli-3632754.html https://aarogyamastu.in/product/ragi-pasta-180-g/
REsurgence for Sustainable Utilization of MillEts CONTACT US SHIVAJI UNIVERSITY, KOLHAPUR VIDYANAGAR, KOLHAPUR- 416 004. MAHARASHTRA, INDIA. TELEPHONE (EPABX) NO.: + 91 - 0231- 2609000 TOLL FREE NUMBER :- 1800-233-4871 RESUME IS B N: 9 7 8-9 3-8 9 3 4 5-8 6-5