Ragi or Finger Millet is gluten-free and rich in protein. It contains more potassium and calcium than any other variety of millets as well as most grains and cereals. It has many health benefits.
These Ragi Sesame Ladoos are regular at my dining table to satisfy our sweet tooth. Since these are naturally sweetened with dates, they are a guilt free indulgence for my family.
I have used ghee residue, feel free to omit it. In that case you need to increase ghee to be able to bind the dough to make Ladoos. These Ladoos are mildly sweet, so increase the quantity of dates as per taste.
Check this recipe too
Ingredients
Ragi Flour 1 cup
Sesame Seeds 1/4 cup
Large Dates 8-10 (soft variety)
Ghee Residue 1/2 cup
Ghee melted 2 tbsp
Method
Roast sesame seeds on a hot girdle till they start popping.
Remove them on a plate to cool completely.
Roast Ragi Flour in a heavy bottom pan till it turns fragrant.
Keep it aside.
Once sesame seeds cool down ,pulse them to make a coarse powder.
Be careful, it should not release oil, grind in short spurts.
Keep it in a large bowl.
Grind the ghee residue in the same jar.
Keep it with the sesame seeds powder.
Chop the seeds finely and grind them in the same jar.
Keep it with sesame seeds and ghee residue.
Mix these with your finger tips.
Now add Ragi Flour.
Mix everything very well so that there are no lumps.
Now add melted ghee one tbsp at a time till the dough comes together.
Take a small portion of the dough. Press and roll between your palm to form a round shape.
Repeat with the remaining dough.
Keep them in an air tight container in the fridge.
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