Directions

1. To a pan, add 2 tbsp ghee, chopped cashews and fry until they turn golden. Remove the cashews and set aside.
2. Add the ragi mix to the ghee in the pan and sauté it for at about 8 – 10 minutes in a medium flame until you get the distinct aroma of ragi.
3. Add ghee to the mixture and keep cooking on low flame. Allow Jaggery to melt.
4. Add another tbsp of ghee and mix well until you notice the mixture becomes a little wet and sufficient to hold into laddu shape.
5. Add cardamom powder and the roasted cashews. Mix well.
6. Turn off the heat and allow it to cool down.
7. Make into tight ladoos of the size you prefer. Store the laddu in air-tight container to last for a week.