Mandia ( Finger millet/ Ragi ) Ladoo

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Ingredients

  1. Mandia (Finger millet/ Ragi ) powder –1kg
  2. Jaggery – 500 gm
  3. Groundnuts – 100 gm
  4. Ghee – 100 gm
  5. Sesame seeds – 100 gm
  6. Green cardamom Powder -10 -15 gm

Preparation Method

  • Take 1 glass of water in a pan. Add jaggery blocks to the pan and heat on medium flame.
  • Keep heating till jaggery melts in the water and when syrup turns sticky.
  • Strain the syrup to remove any impurities and keep it aside.
  • Take a pan and heat it on low flame for 2 minutes.
  • Put Mandia (Finger millet/ Ragi ) powder in the pan and dry roast on a medium flame for 7 to 8 minutes.
  • Once aroma emerges from the powder, remove the Mandia (Finger millet/ Ragi ) powder from the pan and place it in a bowl for cooling.
  • Put the groundnuts in the pan and dry roast on low flame for about 10 mins.
  • Keep stirring continuously till groundnuts turn light brown.
  • Remove the groundnuts from the pan and keep them aside in a separate bowl.
  • Put the sesame seeds in the same pan and dry roast on low flame for about 1-2 mins.
  • Keep stirring continuously till sesame seeds turn light brown.
  • Remove the sesame seeds from the pan and keep them aside in a separate bowl.
  • Heat ghee in another pan and switch off the flame
  • Add roasted Mandia (Finger millet/ Ragi ) powder, cardamom powder, roasted groundnuts, and one-third of roasted sesame seeds in ghee and mix it well.
  • Add jaggery syrup to the mix and mix it well and make round balls in form of ladoos.
  • Place the remaining toasted sesame seeds on a plate and roll the ladoos to create a coat on the ladoos.

Prepared by: Sabnam Aferin

Cuttack, Odisha

You can reach her at [email protected]

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