Heat 1 tbsp. Ghee and fry the flour till you get a nice aroma of ragi. Set this aside to cool
Dry roast peanuts, cool, remove the skin.
Dry roast sesame seeds, cool. Set aside ½ tbsp. of seeds aside (optional).
Dry roast desiccated coconut lightly. set aside to cool.
Powder together peanuts, sesame seeds, coconut and cardamoms. You can even powder each of these separately if doing in large quantity.
Grate or powder jaggery or sugar.
Making ragi ladoo or nachni ladoo
In a large bowl mix the blended powder, jaggery, flour and sesame seeds that were set aside. Or you can just add the flour and jaggery to the blender if it fits.
Blend for about 1 to 2 minutes for the oil to ooze out from the mix. Make balls while the mix is still warm. If needed add melted warm ghee and make ragi ladoo.
Blend for about 1 to 2 minutes for the oil to ooze out from the mix. Make balls while the mix is still warm. If needed add melted warm ghee and make ragi ladoo.
Some variety of sesame seeds taste bitter, using ½ cup can make them slightly bitter, so use accordingly
If using ½ cup of sesame seeds, increase the quantity of jaggery slightly, by 2 tbsp.
If using sugar you might need to use more ghee else the ladoos may not bind well.