To make ragi ladoos: dry roast one cup of ragi flour until fragrant. Add two tablespoons of ghee, half a cup of jaggery powder, and two tablespoons each of crushed almonds and sesame seeds. Mix well off heat. When cool enough to handle but still warm, shape into small balls. Add warm milk if the mixture is too dry.
A single ragi ladoo provides approximately 50 milligrams of calcium along with iron from jaggery and sesame and healthy fat from ghee and almonds. Jaggery adds minerals that refined sugar lacks. These store for a week at room temperature.