Ragi laddoo (Finger millet balls)

Ragi is also called in mandua and nachni.

Even though millets are not for everybody, incorporating small amounts in your diet increases the nutrient profile in your food.

Following the recommendations of Dr Khader Vali, I have used ragi that was soaked in water overnight and then dried in the hot sun over 2-3 days. This helps make it easier to digest. In other words, it makes it easier for your body to extract nutrients from them.

I have a (mill)[https://www.mockmill.ca/products/mockmill-100] and always grind the grains just before using them. If you choose to buy ragi flour, buy in small batches, from a trustworthy supplier and finish it within a few weeks. Needless to say, buy organic.

I like to roast the sesame seeds separately to bring out more flavour. Grinding them helps with binding of the laddoos.

I have used dried coconut for the recipe. Fresh coconut will also work.

You’ll need:

• 100g ragi flour
• 50g grated coconut
• 50g dark brown sugar or jaggery
• 3 tbsp ghee
• 50g white or black sesame, fresh