Raagi - Almond Laddu

Ragi/Finger Millet and Almond Laddu is a sweet dish. It is a healthy Laddu. It is one of the traditional nutritious energy loaded Laddu.

Raagi/Finger Millet is a staple food of Karnataka and some parts of India. It is also known as healthy grain. Many dishes can be prepared from ragi.
I do remember those days, when school children return back from school this Unde was the evening snack for children. Roasted ragi,  powdered nicely, mixed with coconut and jaggery laddu (no almonds were used because it was considered as rich people food) used to tempt us to get more. Those were the golden days of life.
I have prepared this laddu using ragi flour, some almonds, cardamoms and jaggery.
Lets see some benefits of Cardamom. 
Cardamom is called as the queen of spices. It is said to be originated in India, Nepal and Bhutan. The health benefits are like it is good for gastrointestinal protection, cholesterol control  and improvement of blood circulation in the body. It is also useful for curing dental diseases and urinary tract infections. Cardamom helps to remove the toxin from our body, prevent and relieve cold and flu in small way and also good for bronchitis and coughs. Cardamom helps to lower the blood pressure and prevents blood clots. They contain good anti oxidant properties and anti inflammatory properties.
Now lets see the recipe :

Things Needed :

Ragi/Finger Millet : 2 Cups
Almonds : 1 Small bowl (10 to 15 )
Roasted Channa : 2 to 3 Tablespoons
Jaggery : 1 Cup
Cardamom : 5 to 6
Ghee : 1/2 Cup
Coconut : 1 Cup

Method :

1. Dry roast ragi/finger millet nicely till the raw smell disappear. (Low flame).

2. Dry grind roasted channa and keep it aside.
3. Dry grind almonds and cardamom and keep it aside.

4. Grate coconut and dry roast it.

5. Now keep a pan on the fire and put jaggery. Add 1/2 cup of water.
6. Let the jaggery melt nicely and boil.
7. Jaggery mixture starts boiling. Bubbles up. Stir a little.

8. Let the jaggery mixture be one string consistency.
9. Add roasted ragi/finger millet and roasted channa powder. Mix it nicely.
10. Add almond, cardamom powder. Mix it well and put off the fire.

11. Add grated coconut and 2 to 4 tablespoons of ghee.
12. Now take a handful of the ragi - almond mixture and prepare laddu.

13. Laddu is ready to serve.

14. Put the laddus in a air tight box or bottle. It can stay for at least a week.

Note : 

Dry roasting of ragi flour should be on low flame. Roast it nicely till the raw smell disappear. Adding more ghee is optional. You can add dry fruits. I have added dry grapes/raisins only. Dry roasting coconut will help the laddu to stay long.
Remember : If you find it difficult to prepare laddu,, add ghee (let the consistency of the ghee be lquid ), and then prepare laddu. Or, just sprinkle very little hot milk and mix it well and prepare laddu.(These laddu should be kept in the fridge because of adding milk). Or grate jaggery and powder it nicely and then add it the mixture and mix it well. So that you can prepare laddu easily.
Time : 40 minutes
Serves : 20 to 25 laddus.