• Dry roast Thinai/foxtail millet and wheat rava separately until warm and aromatic. Keep aside and let them cool.
• Take care while dry roasting. Keep the flame medium, stay close and roast. If the grains burn, it will affect taste of the laddu.
• Grind them separately to a fine powder. Transfer the fine powder to a flat plate.
• Raosting & grinding has to be done separately. This ensures fine powder. Coarse bits of rava or millet will not taste good in the laddu. So make sure you roast and grind the ingredients separately.
• Take sugar and clove together and powder it to fine. If you are using whole cardamoms you can grind them together.
• Add this powdered sugar to the powdered thina/foxtail millet and wheat rava. Mix them well together. Add roasted nuts to this mixture. Mix well.

Let's Make Laddu's

• Add a teaspoon or two of ghee to this mixture, grab a fistful of flour mix and start making balls, by shaping it tightly in your fist. Once it holds shape, keep it separately in a flat plate. Repeat the same with the remaining flour mix.
• Store in an air-tight container on the kitchen-top.
• These quick and easy millet ladoo stays good on the kitchen counter for a day or two.
• If you are living in a hot and humid climate, i would suggest refrigerating.