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]