Name: Ragi/Nachni/FingerMillet Ladoos recipe by Lata Lala at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: Ragi Flour- 1 cup; Roasted Gram Dal- 1/4 Cup; Dessicated coconut -1/4 cup; Grated Jaggery- 1.5 Cups or less; Pure ghee- 1/4 cup

ABOUT Ragi/Nachni/FingerMillet Ladoos RECIPE

Recipe courtsey : Google. Ragi is a wonder grain which is really high in absorbable calcium, iron and fiber. I make it a point to make something interesting out of this wondergrain to incorporate into our daily meals be it Roti or idlis/dosa or Chilla. This time made ladoos as ready to go snack with glass of milk. These Ladoos taste very delicious, do not turn out to be hard and will be slightly powdery.

Instructions

First lets dry roast the ragi flour. Ragi flour has a raw smell that will make the dish less appetizing.
Heat a pan and dry roast the ragi flour for 8-10 minute in medium flame.
In a mixer jar, take roasted gram dal/ bhuna chana. Grind the chana dal first to a nice powder. Then add dessicated coconut.
Pulse it. Keep this powder in a separate mixing bowl.
In the mixer jar, take ragi flour and jaggery and give couple of pulses so that the ragi flour and jaggery are nicely mixed and incorporated together.
Add this ragi-jaggery to the mixing bowl. Mix the chanadal & coconut and ragi-jaggery mixture nicely.
Heat the ghee and melt it and pour it in the ragi mixture.
Using a spoon , mix the ragi-mixture well. Then start making lemon sized ladoos out of the ragi-ghee mixture.
Its ready. Serve with chopped dryfruits & a glass of milk.

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