During winters millet, full of iron, calcium and fibre is not only used for making roti but even ladoos prepared with it are too scrumptious and are considered good for health.
Preheat half the amount of ghee in a wok. When ghee is sufficiently hot, place gond into it (fry gond on low flame so that its aptly cooked from inside). After gond is aptly fried and puffy, take it out in a plate.
Place millet flour in rest of the ghee and stir constantly while roasting. Cook until there is slightly change in color. When oil starts separating from the flour and it releases good aroma that means flour is aptly cooked. It takes 15 minutes for roasting flour. Once roasted take out flour in a bowl.
Crush the jaggery into small chunks. Place jaggery in wok and cook on low flame. Once jaggery is melted completely, immediately turn off the flame.
Chop almonds and cashews in small chunks and add in roasted flour. Also add grated coconut, gond, cardamom powder and melted jaggery into it and mix all ingredients really well. Mixture for making ladoo is ready.
Take little amount of mixture in your hands and make a medium size ladoo. Place the ladoo over a plate. Likewise prepare all ladoos. With this much mixture 10-12 ladoos can be prepared.
Once ladoos get frigid, place them in an air tight container and enjoy eating for upto 2-3 months.
