Roast ragi flour in ghee on slow heat till it gives aroma.

In a sepatate wok roast flaxseeds also on slow heat without ghee,till it splutters.

Grind flax seeds with almonds and cardamoms.

Melt jaggery in 1/2 cup of warm water.

Now mix ragi flour,jaggery, and flaxseeds pdr.

Mix the content and make laddus while it is still hot.

Can be kept and eaten for 7 days or more in winters.