To the hot kadai, add the ghee and warm it.

Once the ghee has warmed up add the flour.

Roast the flour in ghee till it takes a light pink colour. Keep stirring continuously. Do not leave the roasting flour unattended.

You will notice that as it roasts, the flour will start releasing ghee and emit a pleasant aroma.

Initially the flour will be very dry but as it roasts it becomes light and loosens up.

It will turn pinkish brown in colour.

Once the flour is roasted, add the milk. Immediately the roasted flour will bloom.

Mix well and turn off the flame.

Once the flour has cooled down, add the sugar and cardamon powder.

Mix well.

Shape in Indian lime sized ladoo.

Transfer in an air tight container.

Consume within a week.

Rajgira is easy to digest and can be eaten during fasts.