Nachani Ladoo with Jaggery

Nachani Ladoo with Jaggery

1 of the 2 halves of dry coconut:  desiccated (Sukya khobaryachi ardhi vaati- grated)

1 cup peanuts

1 cup almonds (or any combination of dry fruits)

1/4 cup sesame seeds

5 cups ragi flour

Ghee as per need

around 3.5 to 4 cups of jaggery (little more than half the quantity of above total mixture)

Method:

Step1:

1. Roast peanuts well and remove the skin (optional). 

2. Roast the sesame seeds in the same pan

3. Roast/fry the almonds in ghee

4. Take out the almonds and roast the grated dry coconut. Make sure the flame is low because the coconut burns easily.

5. Now add some more ghee and add ragi flour. Roast it well till the raw flavor is gone and aroma spreads out.

Step2: Grind everything except ragi flour together to form a coarse powders. Nuts will lose oil while grinding.

Step 3: Take in batches, some of the above mixture + Ragi flour + Jaggery, such that jaggery is half of the rest of the mixture (Adjust the sweetness according to the sweetness of jaggery, I have used organic jaggery), and grind it together. (Mix with hand also), Then form the ladoos. 

This recipe is derived from here - https://www.indianhealthyrecipes.com/ragi-ladoo/