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An image of ragi ladoo on a plate.

Ragi Ladoo

A wholesome and energy-dense ragi ladoo recipe made with roasted finger millet flour, jaggery, and nuts. These ladoos are perfect as a quick snack for sustained energy and recovery.
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Cook Time 25 minutes
Servings16 ladoo
CourseSnacks
CuisineIndian
Ingredients Method Notes

Ingredients

  • 1 ½ cups / 220 g ragi flour, finger millet
  • ⅓ cup / 72 g ghee, melted
  • ½ tsp cardamom powder
  • ¾ cup / 130 g jaggery powder
  • 10 g / 6 almonds, chopped
  • 10 g / 1 tbsp pistachio, chopped

Method
 

  1. Heat a kadhai on low flame and dry-roast the ragi flour for about 10 minutes, stirring continuously until the colour changes and a pleasant aroma develops. Transfer the mixture to a plate and set it aside.
  2. In the same kadhai, add 1 tablespoon of ghee and allow it to melt. Roast the nuts until they are golden brown, then remove them and set aside.
  3. Add the remaining ghee to the kadhai. Once melted, add the roasted ragi flour and roast again on a low flame for another 10 minutes, stirring well until aromatic.
  4. Switch off the flame. Add cardamom powder, jaggery powder, and the roasted nuts.
  5. Allow the mixture to cool slightly, then mix well and shape into ladoos.

Notes

  • Always roast ragi flour on a low flame to avoid burning.
  • Adjust ghee quantity if the mixture feels too dry or crumbly.
  • You can customize nuts according to your preference.
  • Store ladoos in an airtight container to retain freshness.