Ingredients
- 2 tablespoons coconut oil
- 2 tablespoons broken cashews
- 1 cup ragi/finger millet flour
- ¼ cup desiccated coconut
- ¾ cup jaggery
- ¼ cup water
- A big pinch of cardamom
Preparation
- Heat 1 tablespoon of coconut oil in a pan and fry cashews. Keep aside.
- Heat 1 more tablespoon of coconut oil and add ragi flour. Fry it slightly on a medium flame until you get pleasant aroma.
- Add in desiccated coconut and sauté for 1 minute. Keep aside.
- Mix jaggery and water in a pan and boil.
- Add cardamom powder and boil until the syrup is of one string consistency.
- Immediately pour the syrup over the roasted ragi flour mixture.
- Mix well and wait till it cools a little and make balls/ladoos. (The ladoos will be little soft, but will harden when cool.)