Heat a pan and dry roast mung dal and rolled oats separately until they turn light brown in color. Be careful not to burn them or brown them up too much.
Once done, transfer them to a mixer jar / blender. Let them cool down.
In the meantime, dry roast wheat flour, soya flour until they turn aromatic and golden brown in color. If you are using regular ragi flour instead of ragi huri hittu, dry roast the ragi flour also.
Transfer the flours to a bowl. If you are using ragi huri hittu, add this now to the same bowl.
Next, dry roast the finely chopped cashews and almonds so that they turn crunchy. You can also use ghee to roast them. Add this to the bowl. Alternative method- transfer the chopped cashews and almonds to the mixer jar and make a coarse powder and transfer this to the bowl.
By now, the oats and mung dal would have cooled down. Grind them to a fine powder. Transfer this to the bowl.
Next, blend the seedless dates such that they come together and form a lump. Transfer this also to the bowl.
Now add in the peanut butter and mix it thoroughly along with other ingredients in the bowl such that it is lump-free. Make sure your peanut butter is of thin flowing consistency. If you have refrigerated and it has solidified, keep it out for a while and then use it.
Warm the milk and start adding it in steps to the bowl. Give everything a good mix. When you press the mixture in your palm, it should retain (hold) its shape. This means the consistency is right. If it is too dry or crumbly, add more milk if required, but do not make it like a paste.
Grease your palm with ghee or melted coconut oil and start shaping them to round ladoos. Use both your palms to get a good shape.