Roast ragi flour on a thick bottomed pan for 8-10 minutes on medium heat. Keep stirring, do not let it burn. After 10 minutes, the flour will change in texture, color and taste. 

Grind dates in a food processor until it becomes a lumpy ball.

Melt chocolate in a water bath. If using microwave, ensure chocolate does not burn by constant stopping and stirring.

Pour melted chocolate to dates. Give it a whirl. Add roasted ragi flour and process again.

Pour the mixture into a pan. Mold mixture into truffle shapes. Serve!!