Ingredients:

Serving: 12

• 1 cup ragi flour (finger millets flour)
• 1/4 cup sesame seeds
• 1/4 cup peanuts
• 1/4 cup almonds years old
• 1/4 cup flaxseeds
• 1.5 cups crumbled or grated jaggery
• 1 to 2 teaspons dry ginger powder
• 1 1/2 tablespoons ghee
• 2 pinch elachi powder

Method:

• Take ragi flour in a thick bottom wok. Dry roast it till it begins to change colour and a sweet aroma emanates.
• Roast sesame seeds till they puff up, begin to change colour and crackle. Stir continuously while roasting.
• Roast peanuts till they crackle and become golden brown. Stir continuously while roasting.
• Roast flaxseeds till they crackle and begin to change colour. Stir continuously while roasting.
• Let the roasted ingredients come to room temperature.
• Grind sesame seeds, peanuts, and flaxseeds to a fine powder.
• ⁠Take Ragi flour and powdered nuts and seeds in a large, wide-mouthed pan.
• Add crumbled jaggery and ginger powder.
• Take the mixture in a grinder 2 minutes, two times. It should become warm, sticky and easily shapeable.
• Take mixture in your hand, press and shape to get walnut size laddu.
• Store in an airtight container.