STORY TIME!
So Puja firmly believes that she wouldn’t sell anything that she doesn’t like or doesn’t use the product herself. So, how she gotta know about Ragi is through spending a year or two in Nashik, Maharashtra (her favourite place). And she loved eating nachani (Ragi) roti, but Ladoos more.
There is a reason for her love for Ragi ladoos; she can devour them even before you see them in their typical wonkily spherical form. Actually, besan Ladoos are cherished in North Indian homes, but the thing is that it takes muscle strength to make them, so when she learned about a nutritional and tastier shortcut to Ragi Ladoos, she leapt at it.
INGREDIENTS
- 1.5 cups of Ragi Flour
- 3/4 cup of Jaggery Powder
- 1/3 cup of Desi Ghee
- 3-4 green cardamom pods
- Nuts of your choice (Almonds, Cashews, Peanuts e.t.c)
Methods
- Add 1.5 cups ragi flour in a kadai or a thick-bottomed broad pan.
- Roast the flour on a low flame. Stir often for even roasting.
- Roast till the colour changes and the aroma from the ragi flour wafts.
- Add 1/3 cup ghee to the flour. The ghee will melt.
- Keep on stirring and roasting this mixture for 5 to 7 minutes (You should get a crunchy taste: there should be no rawness)
- Switch off the flame and add the remaining ingredients.
- Mix this well (Break the lumps, if any) Let the mixture cool down a bit and start forming ladoos.
- If you are unable to form ragi ladoos then add a few tablespoons of ghee, which is at room temperature. Mix again well and begin to shape again.
- Storage: Store the laddoos in an air-tight container.