Take a medium sized pan and heat it in low flame for 2 minutes. Put finger millet powder in the pan and dry roast on medium flame for 6 to 8 minutes.
Once aroma emerges from the powder or after frying well, remove the finger millet powder from the pan and place it a bowl for cooling.
Put the groundnuts in the pan and dry roast on low flame for about 10 mins.
Keep stirring continuously till groundnuts turn light brown.
Remo ve the groundnuts from pan and keep them aside in a separate bowl.
Put the sesame seeds in the pan and dry roast on low flame for few seconds and keep stirring continuously.
Remo ve the sesame seeds from pan and keep them aside in a separate bowl.
Take 400 ml of water in a pan. Add jaggery blocks to the pan and heat on medium flame. Keep heating till jaggery melts in the water and when syrup turns sticky , strain the syrup to remove any impurities and keep it aside.
Heat ghee in another pan and add roasted finger millet powder, cardamom powder, roasted groundnuts and one third of roasted sesame seeds and mix it well.
Add the jaggery syrup to the mix and mix it well. Grease your palms with ghee and make round balls in form of ladoos.
Place the remaining roasted sesame seeds in a plate and roll the ladoos to create a coat on the ladoos.
