Nachani Ladoo

I was having lunch with a colleague and she told me about the various flours that are used in traditional Maharashtrian cooking. Ragi or nachani flour is apparently very high in calcium, and iron, and I was tempted to try out this simple recipe as soon as I heard about it. I loved it, but next time, I think I will go easy on the sesame seeds- it might just taste better without it.

1 cups ragi flour
¼ cup sesame seeds
¼ cup peanuts
¼ cup coconut
1/4 cup jaggery
2 tbsp ghee

Method:
Heat 1 tbsp ghee and fry the flour till you get a nice aroma of ragi. Set this aside to cool.
Dry roast peanuts, cool, remove the skin.
Dry roast sesame seeds, cool.
In a blender, powder together peanuts, sesame seeds and coconut.
Add the jaggery, and powder it well.
Add the flour and ghee, and mix well in the blender till the oil oozes from the mix.
Make balls while the mix is still warm. If needed add melted warm ghee and make balls.