1/2 cup ragi (finger millet) flour, sifted
1/2 cup ground almonds
1/2 cup powdered sugar (measured after powdering), sifted
5 tbsp melted ghee* (measured after melting)
1 tsp elaichi powder
In a heavy-based pan or wok, dry roast the ragi flour over medium-low heat for 5 minutes, stirring constantly.
Add in 4 tbsp of melted ghee along with the ground almonds. Keeping the heat at medium-low, stir the mixture continuously for about 15 minutes or until it darkens in color and gives out a nutty aroma.
Turn off the heat and transfer the mixture into a large metal mixing bowl. Immediately add in the powdered sugar and elaichi powder. Use a spoon to mix them into the flour until well incorporated.
Grease your hands with some melted ghee and press small amounts of the mixture inside your fist, lightly applying pressure to form laddoos. The mixture should be warm when you do this. If the mixture is too crumbly, stir in another tablespoon of melted ghee into the flour mixture. Place the laddoos on a plate and allow them to cool completely before eating.
Store the laddoos in an airtight container for 4-5 days.
*The amount of ghee will vary depending upon the quality of ragi flour.