| Product Used |
Sidhya Ragi (Finger Millet) Flour |
| Preparation Time |
15 mins |
| Cooking Time |
10 mins |
| Servings |
12–15 ladoos |
| Chef's Note |
Replace roasted gram flour with almond flour for a richer, nuttier flavor. |
Ingredients
| Ingredient |
Quantity |
| Sidhya Ragi Flour |
½ cup |
| Jaggery |
¾ cup |
| Roasted Gram (Pottukadalai) Powder or Almond Flour |
¼ cup |
| Peanut Flour |
¼ cup |
| Shredded Coconut |
3 tbsp |
Water
|
½ cup (or enough to dissolve jaggery) |
| Cardamom Powder |
2 tsp |
Instructions
-
1. Dry roast the Ragi Flour on low heat for 5–7 minutes until aromatic. Set aside.
-
2. Dry roast the peanuts, remove the skin, and grind them into a fine powder if using homemade peanut flour.
- 3. In a saucepan, heat the jaggery with water until it melts completely. Strain if needed to remove impurities.
- 4. Return the jaggery syrup to the pan and cook until it reaches a slightly sticky consistency.
- 5. Add the roasted Ragi Flour, roasted gram powder (or almond flour), peanut flour, shredded coconut, and cardamom powder.
- 6. Mix well until everything comes together into a soft dough-like mixture.
- 7. Allow the mixture to cool until it is warm enough to handle.
- 8. Grease your palms with a little ghee if required and shape the mixture into small round ladoos.
- 9. Let them cool completely before storing.
Enjoy these wholesome Ragi Sweet Balls as a healthy snack, festive dessert, or post-workout energy bite.
