Almonds , Pistachio, Cashews, Cardamom, Barley, Corn, Green gram, Urad dal, Horsegram, Roasted gram dal , Peanuts, Chickpeas, Pearl Millet, Sorghum, Ragi/Finger Millet, Wheat
Little Millet, Foxtail Millet, Kodo Millet, Barnyard Millet, Bamboo rice, Red rice, Mapillai Samba, Karunkuruai rice, Kattuyanam Rice, Karuppu kavuni /Black Rice, Kudavazhai Rice, Poongar Rice, Kaikuthal Arisi/Brown hand pounded Rice, Red rice aval, Moth bean, Chironji, Pigeon Pea, Black sesame, Cucumber seeds, Pumpkin Seeds, Watermelon seeds, Flax seeds, Cubeb pepper , Dry Ginger , Licorice , Long pepper , Sunflower seeds.
The mentioned ingredients are taken in a definite proportion – sprouted, roasted and grinded to powder so that it stays fresh for long time without adding any preservatives. The ingredients and the process is from the ancestral recipe book. It was followed and benefits were reaped by many generations.
It can be taken by anyone from 3 years old children to adults
Porridge/Health drink –
Take 250ml of water, make it warm on stove. Add 2 spoons of this health mix, stir with warm water for 2 minutes. If you feel it is thicker, add some more water and reduce the powder next time. You can also add palm jaggery/sugar cane jaggery to it if needed.
Take one and half cups of Sattu Maavu, quarter cup of melted ghee (you can reduce it too), 1 cup of jaggery (adjust to your sweetness), few spoons od desiccated coconut(optional), 2-3 cardamom pods powdered(optional), 1-2 tsbps of raisins fried in ghee(optional).
In a pan/kadai, warm few spoons of ghee, add the desiccated coconut, raisins, set this aside.
Pour some more ghee, and slightly roast the sattu maavu until it releases a nice aroma. Keep it aside
In another vessel/pan, make the jaggery liquid. In the jaggery add some water, heat it until all the jaggery is nicely melted.
Filter this mixture and let it boil for some more time until it thickens.
Mix the flour, raisins, coconut, jaggery liquid and remaining ghee. Mix the dough well. Grease our hands with little ghee and start to roll into laddus when the dough is warm. Please be careful not to burn your hands.
Once it cools down, store it in an airtight container.
Alternatives – Since the flour already contain all the essential dried nuts, you do not have add again unless you want some crunchiness.
You can add dates (Small pieces), walnuts, or whatever is available at your location. Make sure to add dried/roasted/fried ingredients for longer storage.
Same as above, but need more jaggery liquid, almost near to one-string consistency. Once mixed with flour it must be very soft dough. Spread it in a ghee greased plate when it is still hot. Once it cools down, cut it in desired shape and store it in an airtight container.
You can also make idli/dosa(or mix 1-2 spoons in your regular batter), cookies out of it. Add few spoons in your chapathi/rotis.
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