Ingredients:
2 tablespoons coconut oil
2 tablespoons broken cashews
1 cup ragi/finger millet flour
¼ cup desiccated coconut
¾ cup jaggery
¼ cup water
A big pinch of cardamom

Preparation:

Heat 1 tablespoon of coconut oil in a pan and fry cashews. Keep aside.
Heat 1 more tablespoon of coconut oil and add ragi flour. Fry it slightly on a medium flame until you get pleasant aroma.
Add in desiccated coconut and sauté for 1 minute. Keep aside.
Mix jaggery and water in a pan and boil.
Add cardamom powder and boil until the syrup is of one string consistency.
Immediately pour the syrup over the roasted ragi flour mixture.
Mix well and wait till it cools a little and make balls/ladoos.
(The ladoos will be little soft, but will harden when cool.)