Ragi Laddu

1. 1
   roast · ~7 min

   Dry roast the ragi flour.

   1.Place a heavy-bottomed pan over low heat and add ragi flour.

   2.Stir continuously with a spatula for 5-7 minutes until the flour turns a shade darker and smells nutty.

   3.Transfer the roasted flour into a wide mixing bowl and let it cool completely.

   TIPRoast on low heat only — high heat burns ragi flour within seconds and makes it bitter.
2. 2
   roast · ~3 min

   Roast the cashews in ghee.

   1.In the same pan, heat 1 tablespoon ghee over low heat.

   2.Add the broken cashews and roast until golden and aromatic, about 2 minutes.

   3.Scoop the cashews and ghee into the bowl with the roasted flour.

   TIPStir constantly — cashews go from golden to burnt very quickly.
3. 3
   mix · ~3 min

   Combine all ingredients.

   1.Add grated jaggery and crushed cardamom seeds to the bowl.

   2.Pour in the remaining 2 tablespoons of ghee.

   3.Mix well with your hands, pressing the mixture together until it resembles damp sand and holds its shape when squeezed.

   TIPIf jaggery has lumps, grate it fine or powder it in a mixer before adding — lumps won't melt in a no-cook laddu.
4. 4
   assemble · ~5 min

   Shape the laddus.

   1.Take a small handful of the mixture (about 2 tablespoons) and press it firmly between your palms.

   2.Roll into a smooth, crack-free ball.

   3.Repeat with the remaining mixture to make 8 equal laddus.

   TIPWork while the mixture is still warm from the roasted flour for best binding. If it crumbles, drizzle in a little extra melted ghee.
5. 5
   rest · ~20 min

   Rest the laddus before serving.

   Place the laddus on a plate and let them rest for 15-20 minutes. The ghee sets slightly and the laddus firm up with a soft, fudge-like texture.

6. 6
   serve

   Serve or store.

   Serve immediately or store in an airtight container. These laddus stay fresh at room temperature for up to a week.

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