the moment ragi made sense

I was in a strange phase when this happened.

Somewhere in between waiting on my Canada visa, doing freelance gigs, not fully in one place mentally or professionally. You know that feeling when you’re moving, but not really moving anywhere yet.

Around that time, I was closely following Chef Thomas Zacharias.

He had just stepped away from restaurants and started building something different with The Locavore - focusing on local produce, storytelling, and connecting people within the Indian food ecosystem. It wasn’t just food anymore. It was purpose.

He was doing this event around millets not just using them, but celebrating them. This was back in 2023.

The entire menu was built around millets. Even the beers being served were made from them. It felt less like a dinner and more like a statement.

And somewhere in that menu, there was a small petit four that completely stayed with me.

A Ragi and Black Sesame Laddoo

For context, a laddoo is one of the most traditional Indian sweets something simple, shaped by hand, made with very few ingredients. No theatrics. But when it’s done right, it stays with you.

Ragi a humble millet paired with black sesame. Nutty, deep, slightly bitter, warm. It wasn’t trying to impress. It just made sense.

And that’s what hit me.

How had I never thought of this combination before?

Ragi is one of those ingredients that doesn’t shout, but it carries a lot naturally rich in calcium, high in fibre, deeply rooted in Indian kitchens. It’s always been there. We just stopped looking at it properly.

That bite stayed and eventually, I came back to it.

Ragi & Black Seasame Ladoo:

Ingredients (makes ~25–30 ladoos)

Ragi flour – 750g

Sugar – 375g

Ghee – 375g (melted)

Black sesame seeds – 100g

Almonds – 150g

Salt – a pinch

1. Roast the ragi (don’t rush this)

Add the ragi flour to a wide pan on low–medium heat and dry roast slowly, stirring continuously.

At first, it feels like nothing is happening. Then slowly, the colour deepens slightly and the aroma shifts nutty, warm, almost chocolatey.

That’s when it’s ready.

This takes time. It needs patience. If you rush this step, the dish never gets there.

2. Toast the sesame & almonds

Toast the black sesame seeds and almonds gently, either in a pan or oven. You’re not chasing colour just a light toast.

They should smell nutty, not dark or bitter. Cool, then grind into a coarse powder.

3. Prepare the sugar

Blend the sugar into a fine powder so it mixes evenly.

4. Bring it together

In a large bowl, combine:

Roasted ragi flour

Ground almond powder

Ground sesame powder

Powdered sugar

A pinch of salt

Mix thoroughly.

5. Bind

Slowly add warm melted ghee and mix until the mixture holds when pressed.

Not too dry. Not greasy. Just enough to come together.

6. Shape

Form into small round balls (ladoo).

Finish with a light coating of sesame seeds.

I think about that bite sometimes.

Not because it was complex but because it wasn’t.

It didn’t ask for much.

Just patience. A bit of calm. The willingness to step back.

And somehow, that was enough.

It reminded me how much power a single ingredient can hold when you actually give it the time it deserves.

Laddoos, traditionally, weren’t just sweets they were made with intent. Nourishing, grounding, often medicinal. Something small, but purposeful. That’s exactly what this felt like.

A simple bite but layered, complete, and quietly powerful.

One of those moments that stays with you and changes the way you cook, just a little.