Ragi is a millet and is known by many names like nachani in Marathi and Konkani and finger millet in English. It is a very nutritious millet and pairs really well with jaggery.
In goa we get organic nachni and ragi malt is given to babies as small as 4 months as it is very nutritious and high in protein and calcium.
This recipe is a very easy one and should not take more than 20-25 mins. A perfecty nutritious and tasty snack between meals for kids as well as adults. So make these ladoos and enjoy them guilt free!
These stay well for a 4-5 days without refrigeration and will stay good for 3-4 weeks if refrigerated.
Ingredients:
- Ragi flour 1.5 cups
- Powdered jaggery 2 cups
- Til / sesame seeds 1 tbsp
- Powdered cashernuts and almonds ½ cup
- Pure Ghee ¼ cup – ½ cup
Method:
Dry roast the ragi flour in a thick bottomed pan on low-medium flame till you start getting a pleasant aroma. Should take around 5-7 mins. Take it out in a large plate.
Roast the sesame seeds for a minute or till they turn slightly brown.
In a large plate collect all remaining the ingredients and while the flour is still hot but manageable mix it well by rubbing it all together with your palms.
The quantity of ghee might vary depending on the flour. so better to add ¼ cup first and then add spoonful more if you feel it is required.
Start making ladoos while still warm or else it will not hold shape.
I got 15 medium sized ladoos in this quantity of flour.
Notes:
While roasting the flour take care that the flame is low. Also stir it continuously else the flour will burn and give a bitter taste to the ladoos.
while shaping the ladoos i prefer dividing the mixture into two and work with one half first and then the other half. By doing this, incase you add too much ghee you can rectify it.
If you feel half way through while shaping the ladoos that they are not holding the shape the heat the mixture in a microwave for 30 seconds and then start shaping the ladoos.
Incase you refrigerate these ladoos then warm them in the microwave while consuming them.
Warm the ghee while adding it to the flour.
