Simple Raggi Laddu recipe

Here’s a simple recipe to make raggi laddus:

Ingredients:
– 1 cup Ragi (finger millet) flour
– 1/2 cup grated jaggery
– 2-3 tablespoons ghee (clarified butter)
– 1/4 cup roasted and chopped nuts (cashews, almonds)
– 1/2 teaspoon cardamom powder
– A pinch of salt

Instructions:

1. Heat a pan and dry roast the ragi flour on low heat until it gives off a nutty aroma and turns slightly brown. This should take about 5-7 minutes. Be careful not to over-roast, as it can turn bitter.

2. Remove the roasted ragi flour from the pan and let it cool to room temperature.

3. In the same pan, heat a tablespoon of ghee, and add the chopped nuts. Roast them until they turn golden brown. Set them aside.

4. In the same pan, add another tablespoon of ghee and grated jaggery. Heat it until the jaggery melts and forms a syrup. There’s no need to make it too thick; a slightly sticky consistency is sufficient.

5. Add the roasted ragi flour, cardamom powder, and a pinch of salt to the jaggery syrup. Mix everything well to form a uniform mixture. If the mixture is too dry, you can add a little more ghee.

6. Allow the mixture to cool slightly, so it’s safe to handle. Grease your hands with a little ghee and start shaping the mixture into small laddus while it’s still warm.

7. Roll the laddus between your palms to give them a round shape. You can make them as big or small as you like.

8. Place a roasted nut on top of each laddu for added garnish.

9. Let the ragi laddus cool completely, and they will firm up as they cool.