Recipe by Lovette Sequeira
Ingredients
1 cup ragi flour (nachni or finger millet flour)
1/4 cup oats flour
1/4 cup oats
1/4 cup dessicated coconut
3/4 cup organic powdered jaggery
1/3 cup ghee
1/2 tsp cardamom powder or 3 - 4 green cardamoms (choti elaichi) - crushed in mortar-pestle
1 tbsp almond (ground)
1tbsp peanut (ground)
1 tbsp pista (ground)
Steps:
Roasting the ragi flour
- Take all flour in a kadai or a thick bottomed broad pan.
- Keep the pan on a low flame or sim and begin to roast the flour. You have to stir often while roasting the flour so that there is even roasting.
- Roast till the color changes and you get a nice aroma from theflour. About 6 to 8 minutes on a low flame.
- Timing will vary with the material, size and thickness of the pan.
- Then add 1/3 cup ghee in the flour. The ghee will melt.
- Begin to mix the ghee with the flour.
- Roast dedicated coconut in another pan for few seconds till color changes then add to flour mixture
- Keep on stirring and roasting this mixture for 5 to 7 minutes more
- Do check the taste of the ragi flour and you will get a crunchy taste.
- There should be no rawness in the taste
- Then switch off the flame. Place the pan down.
- Add 1/2 teaspoon cardamom powder and add 3/4 cup jaggery powder.
- Begin to mix very well.
- Break the tiny lumps of jaggery if any with the spoon or spatula.
Making the ladoos:
- Let this ragi ladoo mixture become warm, then mix everything again very well with your hands and break small lumps if any with your hands.
- Take a portion of the mixture and shape into ladoos.
- If you are unable to shape the ragi ladoos, then add a few tablespoons of ghee, which is at room temperature or 2 tbsp of milk mixed with 2 tbsp hot water. Mix again very well and begin to shape the ragi ladoos.
- Make ladoos this way with all of the mixture.
- Store ragi ladoos in an airtight jar or container. Serve them as a sweet snack.
- ENJOY!