Скачать или смотреть RAGI LADDU ✅

INGREDIENTS :-
1. Ragi flour (finger millet flour) - 1 cup
2. Ghee- 1/4 cup
3. peanuts** - 1/4 cup (or you can use almond or cashew butter)
4. Grated coconut (fresh or desiccated) - 1/4 cup
5. Dates - 1/4 cup, finely chopped (for natural sweetness)
6. Raisins - 2 tablespoons
7. Nuts (cashews, almonds) - 1/4 cup, finely chopped
8. Cardamom powder** - 1/4 teaspoon (optional)

RECIPE :-
1. Dry roast the ragi flour- Heat a pan and dry roast the ragi flour on low heat. Stir continuously until the raw smell goes away, and it turns aromatic (about 5-7 minutes). Set aside to cool.
2. Roast the nuts - In the same pan, add a little ghee and roast the chopped nuts until golden brown.
Remove and set aside.
3. Grate or chop the dates - If the dates are hard, you can soften them by soaking them in warm water or milk for a few minutes and then blend them into a paste.
4. Mix ingredients - In a large mixing bowl, combine the roasted ragi flour, grated coconut, peanut butter (or ground peanuts), chopped dates, raisins, and the roasted nuts. Add cardamom powder if using.
5. Form laddus - Grease your hands with a little ghee and shape the mixture into small balls (laddus). If the mixture is too dry, add a little more milk to bind it properly.
6. Cool and store - Let the laddus cool down completely before storing them in an airtight container. These can be refrigerated for up to a week.

These ragi laddus are packed with nutrients from the ragi, nuts, and dates, making them an excellent option breakfast & quick snack

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