Ingredients: (240 ml cup used)
- 2 cups Ragi flour / Finger millet flour (roasted or sprouted & roasted)
- 1 cup of white sesame seeds
- 1 cup of desiccated coconut
- 1 cup of peanuts
- 2.5 cups + 3 to 4 tbsps. of powdered or grated Jaggery (make sure you use one that doesnt have the taste of salt in it)
- 1 tbsp of ghee for jaggery syrup (can increase another spoon if desired)
- 2 tbsps ghee for smearing on to the palms while rolling the balls
6 to 8 green cardamoms powdered finely.
- In a heavy bottom pan, dry roast coconut for few minutes, transfer to a plate.
- Add peanuts and roast them, set aside to cool.
- In the same pan dry roast sesame seeds quickly without burning.
- Set these aside with the coconut.
- Remove the skin of the peanuts.
- Roast ragi flour if it is raw one and not sprouted and roasted one.
- To a dry blender jar, add peanuts, sesame and coconut and pulse them several times to make a coarse powder.
- To the blender, add flour, cardamom powder and pulse the mixer again to mix everything.
- Add jaggery to a pot with enough water and boil on a low flame to melt it.
- Pass this through a strainer to remove stones etc.
- Mix one tsp ghee with the syrup.
- Boil the syrup till it reaches a soft ball consistency.
- Check by dropping little syrup in a bowl filled with water.
- Roll it to a soft ball.
- Switch off the stove, add the processed flour and peanuts mix.
- Mix well and ensure no lumps formed.
- Grease your palms, take small portions of this hot mixture and roll them to balls.
- Do not let the mixture rest, otherwise it dries up and cannot make balls.
Store ragi laddu in an airtight jar.
Khud Khao, Sabko Khilao 😀