ragi, finger millet, mundal, kezhvaragu, nachni or ragulu flour 1 cup
Here is how to make sprouted ragi flour.
|2.||Jaggery pieces 1/2 cup|
|3.||Ghee 1-and-1/2 tablespoon|
|4.||Dry coconut / copra gratings 1/4 cup|
|5.||Milk 1/4 cup|
|6.||Cashew nuts and almonds, pieces, 8-10|
|7.||Cardamom powder 1/4 teaspoon|
|8.||Dessicated coconut powder for garnishing|
the cashew nuts and almonds into pieces.
the jaggery pieces to a powder.
If the jaggery is wet you cannot grind it to a powder. In that case, grate the jaggery instead of breaking it into pieces.
the milk and keep it hot.
the ghee in a kadai / thick bottomed utensil.
the flame to low.
Add the nuts when the ghee becomes hot.
Fry till these turn to golden brown.
Remove the nuts and keep aside.
the sprouted ragi flour.
Fry till you get the roasted aroma of ragi flour.
Switch off the stove.
jaggery, dry coconut gratings and cardamom
milk and mix.
Add nuts. Mix.
Press the mixture down with the spatula.
Cover the utensil.
Leave the utensil on the stove for 2-3 minutes.
a small portion, the quantity of which
depends on the size of the laddu you want to make,
If the mixture is too dry, and you cannot make a ball, add some more milk and mix.
the ball in a plate with
the dessicated coconut powder to coat the ball.
Here are the steps on how to make dessicated coconut at home.
laddu is ready.
|TIPS||Ragi Laddu Recipe|
|1.||Try to use sprouted ragi flour, because it is has more iron. In case such a flour is not available, use the regular ragi flour.|
|2.||Use finely-grated dry coconut, if dessicated coconut is not available.|
|3.||Decrease or increase the amount of jaggery to control the sweetness of laddus.|
|4.||You can store ragi laddus for 4-5 days at room-temperature.|