KOSH OATS RAGGI LADDOO
BY SUNITA MISHRA
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Ingredients

  • 1 cup Kosh Oats Atta
  • 1 1/2 cup raagi flour
  • 20 dates (ripe)
  • 1/4 cup milk
  • 1/2 cup honey
  • 3 tbsp ghee
  • 1 tsp green cardamom powder
  • 1/4 cup white sesame seeds
  • 1/4 cup coconut powder
  • 12 cashew nuts

Method

  • Remove the seeds from the dates and blend 15 of them in a blender into a paste. Smoothen out a paste by adding a little milk.
  • Chop the remaining dates into small pieces.
  • Dry roast white sesame seeds. Set them aside and then dry roast cashew nuts.
  • Sprinkle 1 tbsp of ghee in a pan and roast KOSH Oats Atta on a low flame for few minutes.
  • In another pan, heat the remaining ghee and roast raagi flour on a low flame till it turns golden brown.
  • Now mix the roasted Kosh Oats Atta and roasted raagi flour well while keeping it on a low flame.
  • Add the paste of the dates into it and mix well.
  • Add half of the honey, cardamom powder and mix well.
  • Keep on low flame for few minutes before taking it off the stove.
  • Let it cool for some time before adding the pieces of the remaining dates.
  • Add the remaining honey and mix well into the dough.
  • Take some dough, put a cashew in it and mould it to form a ladoo.
  • Mix the sesame seeds in to coconut powder. Roll the ladoo in this mixture and coat it.
  • Do the same with remaining dough and serve them.
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