Ragi Laddu (Finger Millet ladoo)

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You may be wondering whats Ragi? I have seen this flour in the store but never attempted to make anything until now. After moms surgery, I thought of making these ladoos for her quick recovery. Ragi flour is known for many reasons and its benefits and used in many south indian dishes.

1. it is rich in iron and can prevent anemia and can improve hemoglobin levels.

2. It is an excellent source of vitamin B complex.

3. It contains important amino acids like leucine, Isoleucine which are not present in other starchy foods.

4. It is one of the richest source of calcium and potassium.

Ragi has a unique taste and you may not like it if you try to change the recipe. I have made this dish using various different ingredients that would mask the taste of ragi. I have also used less ghee and minimal amount of jaggery to make it healthier. If you are use to cooking sweets, this is pretty quick easy dish to make and quite yummy.

Ingredients:

2 cups of Ragi flour/ Finger millet flour

1 cup of white sesame seeds

1 cup of desiccated coconut

1 cup of peanuts

1-2 cup of jaggery (you may adjust as per taste buds, i dont like mine too sweet)

1-2 tbsp of ghee for jaggery syrup

2 tbsp of ghee for rolling the balls

6-8 cardamom powder (grind it finely)

Instructions:

You have to dry roast coconut, peanuts and sesame seeds separately in a medium pan and set it aside to cool. After roasting peanuts, remove the skin of the peanuts. While dry roasting all the ingredients make sure not to burn them. In a dry blender jar, add all the dry roasted ingredients and make a coarse powder. Add ragi flour, cardamom powder and blend again until mixed properly. Heat jaggery in a medium pan on a low flame until it reaches 1 string consistency. Add 1 tbsp ghee to the jaggery and mix properly. Turn off the heat and add the ragi flour little by little and mix well. Make sure there are no lumps. Grease your palms with ghee and take small portions of this hot mixture and roll them into golf size balls. Do not let the mixture rest, otherwise it dries up and you wont be able to form balls. After making all the balls, store in an airtight container and will be good for couple of weeks.

P.S. You can adjust the sweetness as you wish and add more ghee if the mixture is too dry when you are rolling it.

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