A healthy dessert recipe.
In a pan roast the ragi flour on low flame for a couple of minutes till the raw smell goes. Transfer onto a plate.
Toast sesame seed till they start popping and transfer to the plate.
In the same pan toast coconut till the moisture is gone and remove from the pan.
Transfer this mixture into a mixie jar and add the unrefined cane sugar / karumbu sakkarai
Powder and transfer to a plate. Immediately start making ladoo as the residual heat from grinding the mixture is sufficient to let it hold the shape. For the last three ladoos alone I sprinkled a little milk to make the ladoo. They are a little darker in color.
Serve/ store in an air tight container.