- Slightly heat 1 teaspoon of ghee in a pan, add ragi flour and roast on a slow flame then transfer into a plate.
- Crush cashew nut with a pestle, keep aside.
- To ragi flour plate, add cardamom powder, crushed cashew nuts, grated jaggery, transfer into a blender and blend it once.
- Later, transfer to a plate, addghee and make round ladoo.
- We can store this ladoo in a container for 15 days.
Now Ragi Laddu is ready to serve.