Ragi Ladoo

Instructions

1. Roast the ragi flour
   Heat a heavy-bottomed pan on medium heat. Add the ragi flour and dry roast it for 7-8 minutes, stirring continuously until it turns aromatic and slightly darker in color. Be careful not to burn it.
2. Add ghee and continue roasting
   Add ghee to the roasted ragi flour and mix well. Continue to roast for another 5-6 minutes until the mixture becomes crumbly and the ghee is fully incorporated.
3. Add jaggery and dry fruits
   Reduce heat to low. Add grated jaggery, chopped cashews, raisins, and sesame seeds. Mix thoroughly until the jaggery melts completely and combines with the flour mixture.
4. Add remaining ingredients
   Add the desiccated coconut, cardamom powder, and poppy seeds (if using). Mix well to combine all the ingredients. If the mixture seems too dry to form balls, add 1-2 tablespoons of hot water.
5. Form the ladoos
   While the mixture is still warm, take small portions and shape them into round balls (ladoos) using your palms. If the mixture cools down too much, it will become difficult to shape, so work quickly.
6. Cool and store
   Place the ladoos on a plate and allow them to cool completely. Once cooled, they will firm up. Store in an airtight container at room temperature for up to 1 week or refrigerate for longer shelf life.