Ragi Laddu

Tip: click step to get into cook mode

1 cups ragi flour ((finger miller flour - sprouted or plain))

¼ cup peanuts (or any other nuts)

¼ to ½ cup almonds (or sesame seeds (refer notes))

¼ cup desiccated coconut (or copra (optional))

4 green cardamoms ((elaichi))

150 grams jaggery ((¾ to 1 cup powder) (adjust to taste))

2 tbsp Ghee (or coconut oil)

Heat ghee and fry the flour on a low heat till you get a nice aroma of ragi. Set this aside to cool.
Dry roast peanuts, cool, remove the skin. It is optional to remove the skin.
Roast almonds or sesame seeds until you smell them lightly roasted. Set aside ½ tbsp. of seeds aside (optional).
Dry roast desiccated coconut lightly. set aside to cool.
Add peanuts, sesame seeds, coconut and cardamoms to a grinder and make a fine powder. You can even powder each of these separately if doing in large quantity.
Add the cooled ragi flour and jaggery to the grinder.
Blend for about 1 to 2 minutes for the oil to ooze out from the mix. Make balls while the mix is still warm. If needed add melted warm ghee and make ragi ladoo. (check video)
Tip: If making in large quantity, you can mix the blended nut powder, jaggery, ragi flour and sesame seeds in a mixing bowl. Blend this in batches.
Store ragi ladoo in a air tight jar.