Multigrain Coconut Jaggery Ladoo

Take a frying pan, add 1 tbsp wheat flour, 1 tbsp ragi flour and 1 tbsp besan.

Roast until brown and set aside.

Take another frying pan heat 2 tbsp ghee, add 1 tbsp chopped almond and 1 tbsp chopped cashew nut.

Roast until golden brown and set aside.

Take the previously roasted flour in a mixing bowl, add 3 tbsp jaggery powder, 1 tbsp dry grated coconut and the previously roasted nuts.

Making sure all the ingredients are distributed evenly, mix properly using a spoon.

Take a scoop in hand, make the ladoos and transfer to a serving plate.

Serve fresh.