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I am sure most of us know what sunflower seeds are and a few might be contemplating or have already started to incorporate in your diet. But how many of us know it's origin, benefits, uses, types, etc. So I though why not help you know a few important things about the seed and make you realize its worth of including it in your diet.
What are they..?
Sunflower seeds are nothing but fruits of the sunflower plant. They are usually harvested from the large flower heads which have close to 2000 seeds imbedded in it.
There are two most common types of sunflower seeds that are used, the oilseed sunflower crop to extract oil and the striped sunflower seeds that are also called confectionary sunflower seeds as they are primarily consumed.
Nutrition
Sunflower seeds are especially rich in Selenium and Vitamin E, and beneficial amounts of phenolic acids, flavonoids, phytosterols, protein, Dietary fiber, B Vitamins, Magnesium, Manganese, Phosphorous, Iron, Zinc, Monounsaturated and Polyunsaturated fats.
Usage
They are commonly used as a snack, for garnishes, preparation of desserts, in salads, in main dishes or sides, in combination with other seeds, nuts, fruits or vegetables.
Looking at the numerous ways the seed can be used, here is a recipe that is very nutritious and as most of them usually have sweet tooth or sweet craving, it is a very good option to curb the cravings. It can also be given to children keeping in mind its nutritional benefits. This recipe is truly yumm..!
Servings: 15 Ladoos
Time to Prep: 5 minutes
Time to Cook: 20 minutes
Ingredients
3/4 cup Sunflower seeds
1 cup Roasted Channa Dal
1 cup Jaggery
1/4 cup Ghee
1/2 tsp Cardamom powder
3 tbsp Grated coconut (fresh)
Let's Get Cooking!
Firstly, measure all your ingredients using measuring cups and spoons and set them on the kitchen counter.
Dry roast Sunflower seeds on a frying pan on low flame until you get a slight aroma and the seeds change their color. At that stage you know you should turn off the flame and set the seeds aside to cool down.
In a blender, grind the roasted channa dal, sunflower seeds, jaggery and cardamom powder.
Transfer the powdered mixture to a wide mixing plate.
Add warm ghee to the mixture little by little.
Keep binding the mixture with Ghee to obtain a consistency suitable for making ladoos.
After shaping the mixture into ladoos, roll them over the fleshly grated coconut.
When dried, transfer them into air tight containers.
Note:
Vegan option - Use Coconut Oil.
Dates can be used as an alternate sweetening agent.
Apply ghee on palm to shape the ladoos in a smooth manner.
Store it in room temperature for no more than 10 days.
Store in refrigerator to increase the shelf life.
Coconut coating can be avoided, if not interested.
Other preferred nuts can also be used to add as a garnish based on liking.
Irrespective of the size of the measuring cups, the ration should be the same.
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