Ragi flour / Finger Millets Flour - 1 & 1/4 cup
Powdered jaggery - 1 cup
( make sure its clean with no impurities, add more or less according to your taste)
Melted ghee - 3/4 cup
( add more or less or as needed for binding)
Roasted chopped cashew nuts in ghee - 20
(or add any nuts of your choice)
Roasted white sesame seeds - 3 tsp ( heaped)
Cardamom powder - 3/4 tsp
Heat 1/2 cup of ghee in a pan add ragi flour and roast in low flame till raw smell has completely disappeared.
Switch off the stove and add the powdered jaggery, sesame seeds,cardamom powder and cashew nuts mix well.While still warm add remaining ghee if needed little by little to form tight balls.
a) Instead of jaggery powdered sugar can be added. Make sure your jaggery is clean without any impurities.
b) Instead of sesame seeds you can add roasted and coarsely powdered ground nuts.
c) Add ghee little by little to form balls,do not add the whole ghee at once.
d) Make sure Ragi flour is well roasted otherwise ladoos will have a raw smell and taste.
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