Ragi Ladoo is a tasty, flavourful mild sweet made by simmering ragi flour with ghee and shaping them into balls. This Ragi ladoo is a very delectable and easy-to-make ladoo variety with ragi, jaggery, roasted gram, and a handful of walnuts. A healthy as well as nutritious ladoo variety!
Ragi or nachni or finger millet is a healthy grain and should be included in the food that we make. Being very rich in calcium it is excellent for kids and women. I have got a lot of requests to add ragi recipes.
Ragi Ladoo is a delightful treat for people with diabetics & diet to celebrate Diwali & special occasions. Ragi ladoo can easily satiate your hunger pangs in between meal times. Once prepared you can also store it for at least two weeks in an airtight container.
Ragi with jaggery in any form would be a wonderful dish and so I tried these ladoos. I have added nuts to make it richer, tastier, and, healthier. Finally jaggery instead of sugar. So, overall the dish is healthier. Ragi Ladoo is also an healthy snack for the kids.
Health Benefits of Ragi Ladoo
Ragi/Finger millets are filled with nutrients that you can call as energy boosters. Ragi is a whole grain and is also gluten-free. It is one of the staple grain in South India. It is rich in fiber that helps with weight loss and to manage diabetes.
Additionally rich in calcium, healthy carbohydrates, amino acids, and vitamin D are finger millets.
One of the nuts with the lowest fibre content, cashews are also a powerhouse of antioxidants, vitamins, and minerals. These include minerals like copper, phosphorus, zinc, magnesium, iron, and selenium as well as vitamins E, K, and B6, all of which are crucial for preserving healthy physical function.
Ingredients for Ragi Ladoo
- 1.5 cups ragi flour (nachni or finger millet flour)
- ⅓ cup Ghee
- ½ tsp Cardamom Powder
- ¾ cup powdered jaggery
- ½ Cup Walnuts
Instructions for Ragi Ladoo
- Take 1.5 cups ragi flour (nachni or finger millet flour) in a Kadai or a thick-bottomed broad pan.
- dry roast the ragi flour for 8-10 minutes on medium flame.
- Keep the pan on a low flame. you have to stir often while roasting the flour so that there is even roasting.
- Roast until nice aroma comes, it will become sandy in texture and there will no raw smell.
- Then add ⅓ cup ghee to the flour.
- Begin to mix the ghee with the flour.
- Keep on stirring and roasting this mixture for 5 to 7 minutes more.
- Do check the taste of the ragi flour, There should be no rawness in the taste.
- Now, add ½ teaspoon of cardamom powder and the walnuts.
- next, add ¾ cup jaggery powder. You can also grate a block of jaggery and then add.
- Break the tiny lumps of jaggery if any with the spoon or spatula.
- then switch off the flame & place the pan down.
- Let this ragi ladoo mixture become warm, then mix everything again very well with your hands and break small lumps if any with your hands.
- Take a handful of flour, press tight, and shape them as ladoos.
- If you are unable to form ragi ladoos, then add a few tablespoons of ghee which is at room temperature. Mix again very well and begin to shape the ladoos.
- Repeat to finish the mixture.
- Tasty and Healthy Ragi Ladoos are now ready to serve!!!
These Ragi laddus with Jaggery stay good for around 1 week at room temperature and 2 weeks refrigerated.
They are a great make-ahead snack that can be popped into the tiffin box without any thought.
If your ladoos are not staying in shape:
- Place the shaped laddus in the refrigerator for 15-20 minutes
- Add more roasted ragi flour or roasted ground nuts and seeds to it. Reshape the laddu
- Shape twice- once when the ragi laddu mixture is warm. And again after 15 minutes once the ragi mixture has cooled down.
Tips and variations
- Frying the ragi well is very important. It should be completely done and the raw smell should go, and at the same time, it should not burn.
- If the laddu mixture is too dry and crumbly, add 1 more teaspoon of ghee.
- You can add any sweetener of your choice – powdered white sugar or jaggery.
- Turn off the heat when you add jaggery. We just want the jaggery to melt and come together with ragi. The heat in ragi is sufficient to melt the jaggery.
- If the laddu mixture is too wet, add more roasted Ragi flour.