- 1 cup Ragi Flour/Finger Millet Flour/Ragi Pindi
- 3/4 cup grated Jaggery
- 2 sp Sesame Seeds
- 1/4 cup Water
- 1 sp Ghee
- 1/2 sp Elaichi Powder
- Oil for deep fry
Boil 1/4 cup of water in a bowl, add jaggery and cook over low heat till the jaggery melts, once the jaggery dissolves into water then strain the syrup. Again boil the syrup for 2 mins then remove from the flame.
Place ragi flour, sesame seeds, elaichi powder in a bowl, then pour jaggery syrup into the ragi flour mix and mix with a spoon, let it cool down a bit.
Once cooled knead the dough well and make it into small lime sized balls and set aside. Take one dough ball and pat it on a greased plastic paper into round shape like vada.
In the meantime heat oil in a khadai on medium heat, once hot drop the pressed balls slowly in the hot oil and fry until done, take them out and place on a paper towel to drain excess oil. Do the same with the remaining dough balls. Now soft and tasty ragi/finger millet burelu are ready to serve.