Directions

1. Sieve Mandia (Ragi/ Finger millet) flour and Whole wheat flour to remove any husk or other impurities.
2. Take a bowl and combine Mandia (Ragi/ Finger millet) flour and Whole wheat flour in to it. Mix well.
3. Add ghee in to the mix flour and mix well with your fingers.
4. Add water and knead a semi soft dough, keep covered the dough for around 5-10 minutes.
5. Knead again for a minute and divide the dough into 20-25 pieces. Prepare small muthiya from the dough.
6. Heat oil/ ghee in a Kadai and deep fry the prepared muthiya on a low medium flame for around 10 to 15 minute or till they turn golden brown in colour from all sides.
7. Drain the muthiyas on an absorbent paper and allow them to cool
8. Same way fry all muthiyas. Keep them aside to cool .
9. Once cooled, break muthiya into small pieces and blend in a mixer to make fine churma powder.
10. Same way grind all muthiya pieces. Then sieve churma powder and keep it aside.
11. Heat the remaining ghee in a pan. Fry cashew nuts and keep aside
12. Add jaggery in remaining ghee when ghee is medium hot..
13. Cook on slow flame till jaggery gets melt completely, mix well and stirring continuously .
14. Turn off the flame. Immediately pour ghee and jaggery mixture into churma.
15. Combine churma, ghee, coconut, fried cashew nuts (Kaju), raisin (Kismis) and green cardamom powder with the help of a spoon and mix it very well.
16. When the mixture is lukewarm, start preparing ladoos of desire size.
17. When they cool down completely, serve it immediately or store yummy churma ladoos into airtight containers and enjoy it