Ingredients
Method
Making the Soft Ragi Roti
- In a bowl, combine 1 cup ragi flour with a pinch of salt. Gradually add warm water and knead into a soft, smooth dough.
- Divide the dough into 2 portions. Pat each portion into a ¼-inch thick disc directly on a greased parchment paper, plastic sheet, or moist cloth.
- Transfer onto a hot tawa with a few drops of ghee. Cook on both sides over medium flame for 2 to 3 minutes until cooked through completely without drying into a crisp cracker. Remove and let cool to room temperature.
- Once cooled, tear the ragi rotis into small bite-sized pieces.
Pounding / Pulsing the Simili Mixture
- Dry roast the sesame seeds in a small pan on low heat until they pop and turn fragrant (about 2 minutes). Let cool.
- In a food processor, spice mixer, or traditional stone mortar (ural), add the roasted peeled peanuts and toasted sesame seeds. Pulse 2 or 3 times into a coarse powder (do not over-grind into peanut butter).
- Add the torn ragi roti pieces, grated dark jaggery, and cardamom powder into the jar.
- Pulse in short bursts of 3 to 4 seconds, pausing to scrape down the sides. As the natural oils from the peanuts and sesame seeds warm and release, the mixture will miraculously transform from dry crumbs into a cohesive, glossy, fudgy paste.
Rolling into Heritage Ladoos
- Transfer the warm, fragrant mixture onto a wide plate.
- Grease your palms lightly with a drop of ghee. Take lemon-sized portions of the mixture and compress tightly between your palms, rolling into smooth, glossy round balls.
- Store the Simili Urundai in a clean, airtight glass container at room temperature. They stay fresh for up to 10 days without refrigeration!