In a mixing bowl add ragi flour, sooji (semolina) and oats.
Mix well the oil and all flour.
Now ad luke warm water and knead into a tight dough.
Make with your fist small portions as shown.
Prick them with fork and place them in a baking sheet.
Bake them in a preheated oven @210 C for 20-22 minutes flipping once.
Cool them and make small pieces of it.
Now grind the pieces into a mixture grinder and then sieve them.
Take the sifted flour, dessicated coconut, grounded dry nuts (almond, cashewnut, walnut and pistachio), grounded flax seed and sesame seed and cardamom powder.
Mix them well.
In a pan heat ghee.
Add jaggery into it.
Stir and melt the jaggery. Remove from heat once the jaggery is melted. (take cake to remove once melted, if jaggery kept more on heat then it will start to caremalised and the laddoo will become harder and chewy).
Pour the melted jaggery and ghee over the flour and nuts mixture.
Mix them well. If you find mixture is drying then add warm milk to it. (sometimes if the dough is baked more, then the moisture will dry and hence it will become difficult to shape into laddoo.)
Apply ghee in your palm if required and shape the dough into small balls. Keep aside to set for some time.
Laddoos are ready to serve.
Healthy ragi oat churma laddoo ready to be offered to Lord Ganesha.