In a large bowl, strain and combine 0.50 cups (50g) oats, 0.50 cups (50g) wheat flour, 0.25 cups (30g) ragi, 0.25 cups (45g) semolina, 0.25 cups (25g) milk powder, 0.25 cups (20g) cocoa powder, 0.25 tsp salt, 0.25 tsp baking soda, and 0.50 tsp baking powder.

In a saucepan, bring 1 cup of water to a boil.

Add 0.25 cups (35g) coconut sugar and 3 tbsp (35g) ghee. Stir until the sugar dissolves completely.

Remove from heat and mix in 1 tsp vanilla essence.

Pour the wet mixture into the bowl of dry ingredients.

Stir until a dough forms. If the mixture is too dry, add a little more water, one tablespoon at a time.

Knead the dough until smooth and pliable.

Roll the dough into small balls, about the size of marbles.

Place the balls on the prepared baking sheet, flattening them slightly with your fingers.

Preheat your oven to 170°C (340°F).

Line a baking sheet with parchment paper.

Bake in the preheated oven for 12-15 minutes, until firm and slightly crisp.

Allow the cereal pieces to cool completely on the baking sheet.

Store in an airtight container.