Come winter and every household in the hills start preparation for the weather that is sometimes inclement, unfriendly and harsh. Stocking eatables and making food that keeps one warm is common yet important. This is also the time when the fresh harvest of millets has been crushed and the flour is used in a variety of ways. The fresh lot of jaggery also reaches the market. And a very traditional recipe that is made in the hills during winters is Ragi flax and sesame Laddu. Finger millets are locally called Ragi and madua.
Last, when we went to the hills, it was late autumn. Radha Devi, who cultivated a small patch around her home in the hills gave us some Ragi flour that was crushed in the water mill. We made Ragi Laddu that turned out delicious. Ginger powder gives a nice warming aroma.
Ragi, sesame, and flax are rich in calcium. Sesame seeds are a very good source of copper. Flax seeds are very good for the heart as they contain a high level of omega-3 fatty acids. This is a power packed Laddu made with all the ingredients sourced locally. It has a good shelf life too.
During winters you’re likely to be offered Ragi Laddu with steaming hot ginger tea in a pahari home. This is a traditional recipe made with seasonal ingredients mostly home grown and homemade. Laddus are delicious and nourishing. They are energizing and keep you warm in winters. Ragi laddus are made and enjoyed throughout the winters in the hills.
Ragi Flax and Sesame Laddu
My Tip: If the mixture is not coming together, increase the quantity of jaggery. Use winter jaggery only. It is soft and pliable. Do not use jaggery powder. You may use 1/2 cup peanuts if you do not have almonds.