Ingredients
- 1/4th cup each of sesame seeds, peanuts and dessicated coconut
- 3tbsp ghee
- 1 cup ragi atta
- 1/2 cup jaggery
- 1/4th cup water
- 1/4th tsp cardamom powder
Method
- Roast individually the sesame seeds, peanuts and dessicated coconut until fragrant and let it cool.
Note: Once cooled, grind it to a coarse powder. Make sure to not grind too much or else it will release the oils and turn into a paste.
- Roast ragi atta in ghee until fragrant.
- Heat jaggery and water to form a jaggery syrup.
Tip: Once it comes to a boil, let it boil only for 10 seconds before turning off the flame.
- In a large mixing bowl, mix together the coarse ground nuts, roasted ragi atta and jaggery syrup to form a dough.
- Form into laddoos and store in an airtight container in the fridge.
- These keep well in the fridge for a week.
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