Page 8 - ebook_CTC.cdr

Method

 Once the mixture is mixed well and clumps together, remove it to a flat plate and

start making ladoos, Take a handful of this powder and press it in between your
palms and shape it nicely into a ball (ping-pong ball size).

 If you want to decorate it more, just dip the tip of the ladoo into oil/ghee and dip
it again on a plate of crushed pistachios. Store it an air-tight container. This

keeps well on the counter for 3-4 days. If storing for more days, then refrigerate

Notes

 You can add a tbsp of ghee, if you prefer while roasting the ragi flour, it will

give a nice aroma and taste to the final ladoo.

 While shaping the ladoos, if you feel, it is still dry, add some ghee and

shape. Milk can also be added, but then it should stored in the refrigerator,
as it might not stay good on the counter for long.

 Though made using ragi flour, the recipe uses dried nuts too, so remember
portion-control!!! :)