Nachni Laddoo – Winter special laddoos rich in protein, calcium and iron (Ragi Laddoo)

Ingredients

• 2 cup Ragi flour (Nachni -finger millet)
• 1/2 cup sesame seeds
• 1/2 cup peanuts
• 1 cup jaggery
• 20-22 cashews
• 3 tablespoons ghee
• 1-2 teaspoons charoli (chironji)
• as needed Muskmelon seeds
• 1/2 teaspoon cardamom powder

Steps

1. We will take out all the necessary ingredients for making Nachni ladoos.
2. Dry roast the peanuts over medium heat, stirring constantly, until cooked. Then turn off the heat. Once the peanuts have cooled, rub them with a cloth to remove the skins and then grind them in a mixer grinder.
3. I have dry roasted cashews and chironji (charoli seeds) for this recipe. You can use other nuts instead. Once roasted, they will be ground into a powder.
4. The sesame seeds will also be dry roasted until they change color slightly or start to crackle.
5. Now, add clarified ghee to the ragi flour and roast it until it becomes fragrant or its color changes.
6. Now, add the ground nuts, peanuts, sesame seeds, and jaggery to the roasted flour. The mixture will soon start to thicken; at that point, remove it from the heat and let it cool.
7. Once the mixture is slightly warm, grease your palms with ghee and shape it into small or large sized ladoos.
8. These delicious and nutritious ragi (finger millet) laddoos, rich in protein, calcium, and iron, are ready! Store them in an airtight container and enjoy them whenever you like, or have them with milk!