Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins CookTime:30 mins Cuisine:Indian

This traditional Indian laddoos / sweet balls is one of the items I made for the festival,Makara Sankranthi. Happy Bhogi and Makara Sankranthi wishes to everyone reading my blog and celebrating the festival too. Enjoy the festive time with sweetness and happiness! 🙂

Ragi or FingerMillets or Bhakri is a whole grain that is gluten-free, rich in fibre that helps with weight loss and diabetes. It’s packed with calcium, good carbs, amino acids and Vitamin D. Its easily digestible by infants and kids. (extracted from internet).

With all above in mind I tried these laddoos. Definitely try this recipe of mine and you will surely make them once again and again. These are so delicious packed with full of efficient nutrients.

Before starting to cook, don’t forget to see the Tips mentioned at the end.

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Ingredients:

Finger Millet Flour – 1 cup
Sesame Seeds – ½ cup
Semolina/Upma Rava – ¼ cup
Sugar – 1 cup
Cashew Nuts – ¼ cup
Ghee – ¾ cup
Cardamom – 4

Special Ingredients:

Finger Millet Flour
Ghee

Step wise pics Procedure:

Take a heavy bottomed pan/vessel, put it in stove top under low flame.
Add all the sesame seeds and dry roast until you get a pleasant aroma or the colour changes.
Do not switch the flame off.
Transfer the sesame seeds into a wide mixing bowl.
Take 2 tablespoons of sesame seeds in a separate plate, for later use.
In the same frying pan, add the semolina/upma rava and dry roast until you get a pleasant aroma.
Do not switch the flame off.
Transfer the semolina/rava into the same mixing bowl.
Now, add 1 teaspoon of ghee into the pan and fry the cashew nuts until they turn golden.
Do not switch the flame off.
Remove the cashew nuts into a small plate.
Next, in the same pan add the millet flour/ragi flour and fry it for a while until the raw smell is eliminated.
Now switch the flame off and transfer this ragi / millet flour into the same mixing bowl.
While the flour cools down, powder the sugar & cardamoms into fine powder using a blender/mixer.
Set everything on the kitchen platform.
Add whole of the powdered sugar + cardamom into the wide mixing bowl.
Using a spoon, mix all the roasted powders along with sugar+cardamom powder.
Warm the ghee,and start pouring into the mixing bowl slowly with a tablespoon.
Combine the flour mix thoroughly with the ghee, using your hands and shape the ladoos as you pour the ghee for enough consistency of making the ladoos / balls.
After shaping each of the ladoo / ball roll it onto the sesame seeds which we kept in the separate plate.
Top up each ladoo / ball with a fried cashew nut soon after you shape it.
Arrange the shaped ladoos / balls in a wide plate / sheet for them to dry. Done!!

Tips & Storage:

Ghee is nothing but unsalted butter melted till golden yellowish brown colour.
Keep stirring continuously while roasting, so that you don’t burn it.
Be generous while using the ghee/butter in making the laddoos/balls.
Though ¾ cup of ghee is fine to make the laddoos, I have used more than that.
Decorate, ragi / millet sesame laddu, with cashew nuts soon as you roll them, its easy for it to stick on wet balls.
You can serve the laddoos soon as you shape them but you can even dry them for 20 mins.
Storage: Store them in an air-tight container for longer shelf life.
These stay good up to a 7-10 days at room temperature, and up to a month when refrigerated.

Result:

These, ragi / millet sesame laddu, are just ‘melt in mouth energy balls’,to describe in total.
My kids took them as chocolate balls till they tasted.
It is a good source of instant energy foods which can be eaten for any meal of the day.
My family loved the taste of these laddoos / balls during this festive season.