Ragi laddu | Kezhvaragu maavu ladoo | Finger millet flour sweet balls with nuts

Cuisine Style: Tamilnadi, South India | Cooking Time: 15 minutes | To Serve: 8 | Type: Sweet, Festival, Diwali, Vinayagar chathurthi special sweet

Ingredients

• Ragi flour [Kezhvaragu maavu, finger millet flour] – 1 cup
• Almonds – 5
• Pistachios – 10
• Cashews – 5
• Raisins – 8
• White sesame seeds – 2 tbsp
• Sugar – 3 tbsp
• Jaggery – ¼ cup [grated]
• Green cardamom – 3 tbsp
• Ghee – 4 to 5 tbsp

Preparation

• Dry roast white sesame seeds & keep it aside.
• Heat 1 tbsp ghee in a pan roast Almonds, Pistachios, Cashews, & Raisins then chop.
• Peel off the green cardamom then take out seeds. Add 3 tbsp of sugar & green cardamom seeds in a mixer jar grind to fine powder.
• Heat pan add ragi powder & gently roast for 3 min or light brown. Then cut off heat.
• Transfer roasted ragi flour to a bowl & immediately add grated jaggery, ground sugar cardamom powder, roasted white sesame seeds, chopped nuts & raisins mix well.
• Add enough ghee & shape ball shaped ladoos.
• Then place it in an airtight container use within 2 days.

Note & Tip

• Don’t add water.
• Shape ladoos immediately when it’s hot.
• If you are not getting right shape add warm milk or grated coconut or add more ghee.

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