Ragi flour, sprouted and roasted (Ragi Huri Hittu)- 1/2 kg
Jaggery powder – 1/2 kg
Water to make thick jaggery syrup
Cardamon seasoning (optional)
Ghee – 1 tsp (optional)
Grated coconut (optional)
Take 1/2 cup water and dissolve the jaggery powder in it. Make sure you use less water else the syrup will be too runny and it will be hard to make laddus. Boil the water-jaggery mixture till you get a thick syrup. Let it cool and add the ragi flour 1/2 cup at a time incorporating it into the syrup. Add more flour if required to get the right consistency. You can at this time also add cashews, ghee, coconut and cardamom seasoning per your taste. Shape into laddu balls.
These will keep for at least a week if you do not add fresh grated coconut.
Th reason for using Sprouted and roasted ragi is that it is ready to eat and does not have to be sauted again. If using ragi flour, try dry roasting the flour till you get a nice aroma.