Ragi Barfi

Heat the ghee in a broad non-stick pan, add the ragi flour, mix well and cook on a medium flame for 3 minutes, while stirring continuously.

Add the jaggery, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.

Add the almond powder, milk and cardamom powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.

Put the mixture into a greased aluminum tin and spread it evenly.
Sprinkle the sesame seeds on top.

Cool slightly then refrigerate for 2 hours or till firm.

Cut into 18 equal pieces using a sharp knife.
Serve or store in an air-tight container and use as required.