Heat a wide pan with peanuts and dry roast the same till the skin comes off. Transfer it to a container. When the peanuts are still warm rub them between your palms and remove the skin. Set aside till use.

In wide wok/cooking pan add white sesame seeds and roast them till they turn light brown and aromatic. Transfer and heat 4 tsp of ghee in the same pan and include finger millet flour in to it. Roast the flour with constant stirring in medium flame. The flour becomes aromatic without any raw smell. Switch off right then. It may take around 5 minutes.

Now in a mixer jar add roasted peanuts and pulse it for while, so that peanuts break. Include roasted sesame seeds to the same jar and pulse it again for few seconds.

Again add jaggery powder to the same jar and grind for few seconds. Finally include finger millet flour too and grind for few more seconds. Transfer the mixture to a wide bowl.

Now the laddu mixture is almost ready. In a small pan warm up the remaining ghee and add to laddu mix. Combine everything well. Take handful of mix in your hand and roll it in to laddu.

Chop almonds lengthwise and garnish ragi laddu with them. Healthy and nutritious ragi laddu is ready to snack on.

Peanuts should not be ground to fine powder. The small bites of peanuts and sesame seeds should be detectable in your mouth as you bite the laddu.

You can include other dry fruits like cashews and pistachios in the laddu mix. Break them in to pieces before using.

These laddus can last more than fortnight at room temperature.

When you run all ingredients with jaggery, it should come together to form laddu shape. If the mix is too crumbly add some warm milk. But shelf life reduces once you add milk.