YIELD 8 -10
- RAGI (FINGER MILLET) FLOUR – 1 CUP
- GHEE – ½ CUP
- PALM SUGAR – ½ CUP
- GRATED FRESH COCONUT – ¼ CUP
- BLACK SESAME – 2 TBSP
- ALMONDS – 8-10
- CARDAMOM POWDER – ¼ TSP
METHOD
- In a shallow pan and low heat, dry roast black sesame and grated fresh coconut separately. Keep them aside to cool.
- Add a tsp of ghee to the pan and toast the almonds for a minute or two and keep them aside.
- Add the Ragi flour to the pan along with 2-3 tbsp of ghee and roast for 15-20 minutes. Add more ghee if needed.
- Add the roasted almonds, coconut and black sesame. Keep roasting.
- Add the palm sugar and cardamom powder. Stir for another 2 minutes or till the palm sugar melts.
- Take off the heat and let it cool.
- Apply ghee onto your palm, take 3-4 tbsp of the mixture and roll into a ladoo. Add more ghee if needed to make a firm, round ladoo.
