Dry roast the peanuts for a couple of minutes until they release their nutty aroma. You can also choose to buy roasted peanuts as well like I have done.

Dry roast the sesame seeds. Roast them on a medium flame until you hear them crackling and sputtering all around.

In a mixing bowl, add 2 tablespoons of water to the ragi flour and wet them thoroughly. If the water is concentrated in spot, they tend to form clumps and this will not result in a good texture.

Now steam the flour either in an idli plate or steamer plate for about 8 to 10 minutes.

Remove the Ragi flour from steamer and let it cool for a couple of minutes.

In a saucepan, heat 2 tablespoons of water and add jaggery. When the jaggery powder is melted strain it and keep aside.

In a kadai/ wok, add 3 tablespoons of ghee and to it add the steamed ragi flour and peanuts and saute till they are mixed well. Add in the melted jaggery and mix it thoroughly.

In a food processor, add the ragi flour, peanuts and jaggery mixture and sesame seeds and blend well until combined.

When combined, tak eout the mixture and form ragi laddu balls.