Ragi Flour 2 Cups
Jaggery (grated) 1 Cup
Ghee 1/2 cup
Method of preparation:
Dry roast cashews and almonds separately until light brown.
Cool the roasted nuts and grind them into somewhat coarse powder.
Warm up the ghee and keep it aside.
Heat a tbsp of ghee in a wide pan on low heat, add ragi flour and roast the flour until it changes color.
In a mixing bowl, mix roasted ragi flour, ground nuts powder and jaggery together.
Pour ghee into the ragi flour mixture, mix well and form big lime sized balls.
Store tight in a dry jar and ragi flour ladoo stays for months.
Notes: Make sure not to over fry ragi flour.
Variations: You can also add roasted ground nuts and sesame seeds to the mixture.