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KOSH OATS RAGGI LADDOO
BY SUNITA MISHRA
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
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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