Step by Step method

• Manually clean the sorghum for stones or other impurities without adding any water.
  

• Heat a pan on a medium flame for 5 to 7 minutes.
  

• Dry roast sorghum on it until it puffs. Stir continuously to avoid burning the grain.
  

• Set aside the puffed sorghum.
  

• Add 2 cups of water and jaggery to pan and heat on a medium flame.
  

• Keep heating and stirring till the jaggery melts and the syrup turns sticky.
  

• Add puffed sorghum, cardamom powder and black pepper powder to the syrup and mix well.
  

• Grease your palms with ghee and roll the mix into small balls.
  

• Satiating sorghum ladoos are ready to eat.