Cooking time- 20 minutes.
Serves- 3-4 people.
1 cup or 150 gms of Ragi flour.
Almond slivers- about 50 gms.
Powdered elaichi or cardamom- 1 teaspoon.
Ghee – 3-4 teaspoons.
Water- 1 cup.
Jaggery powder- 1 cup or 150 gms.
Heat a shallow pan, add 2 spoons of ghee and slowly fry the almond slivers in it till it turns a light brown and fragrant. Remove and keep aside. In the same pan, add the ragi flour and gently stir and fry it till it cooks, for about 3 or 4 minutes. Now switch off the flame and keep it aside. To prepare the jaggery syrup, heat a cup of water in a vessel and add one cup of jaggery powder to it, keep stirring on a low flame till it comes to a full boil. Now switch off the flame and keep it aside. Add the cardamom or elaichi powder to the ragi flour, add the almond slivers and mix this up. Slowly add the jaggery syrup and keep mixing continuously until it is well combined and forms a dough. Now grease your hands with ghee, pinch out small quantities and roll this dough into small-sized laddoos. Your energy-rich snack is ready!
- Ensure that the roasted ragi flour stays warm before making the laddoos.
- You may add other dry fruits like cashew or pistachios as well.
- Do not increase or decrease the quantities of water/jaggery ratio. However, you may want to fry a little extra ragi flour and keep, it to adjust the consistency of the dough.