Ragi Ladoo (Ragi Ladoo) is a (Nachni Ladoo)

Ragi Ladoo (Ragi Ladoo) is a (Nachni Ladoo)

Ragi Ladoo (Ragi Ladoo) is a (Nachni Ladoo)

With sprouted finger millet flour, ragi ladoo is a tasty, savory, and very healthy snack or dessert. This delightful treat can be made in 15 minutes with only three key components. Perfect for an after-school snack for the kids or when you need to whip up something sweet fast. This ragi ladoo recipe will provide you with the ideal non-sticky and tasty ladoos. This is my children’s favorite dessert, and I prepare it frequently. Here’s how to create the greatest ragi ladoo you’ve ever had.

recipe for ragi ladoo

Finger millet is known in India as ragi, and it is a miracle grain. It has a long list of health advantages, which I’ve listed in my ragi malt recipe.

Ragi may be used in a variety of dishes in addition to porridge and malt. This ragi ladoo, for example, is a snack that is not only nutritious but also tasty and simple to prepare.

I also use this nutritious grain to create ragi idli, dosa, kheer, halwa, and cake. Ragi and chocolate go along beautifully, and this is one method to please children.

This nachni ladoo, panjiri, atta ladoo, gur papdi, pori urundai, dry fruits laddu, and chikki are a few healthy yet tasty and easy sweets that I prepare for my kid on a regular basis. These are simple and healthy desserts for kids.

Ragi ladoo, on the other hand, is a really simple and beginner-friendly dessert. You won’t have to do much prep work, you won’t need many ingredients, and you won’t have to make any sugar syrup. All you have to do is roast the flour, combine it with sugar and ghee, and make ladoos. Isn’t that simple?

Because I usually have a batch of sprouted ragi flour on hand, this ragi ladoo only takes me 15 minutes to make. You may create this ladoo as elaborate or as basic as you like. I always season with a generous amount of nuts, cardamom, and saffron.

At room temperature, ragi ladoo will keep for a week. It may endure a few more days, but the batch will never last, at the very least.

With badam milk, pista milk, cardamom milk, or plain milk, ragi ladoo can be served as an after-school snack. These can be served as a dessert after a meal.

This Ragi Ladoo Recipe is quick, uncomplicated, and straightforward.

15 minutes, 3 major components

Gluten-free and vegetarian

Vegan version is possible (refer tips)

Snack for kids that is both healthy and wholesome

Extremely, very tasty and addicting

recipe for ragi ladoo
At room temperature, ragi ladoo will keep for a week. It may keep for a few days longer, but the batch will never last, at least in our house.

 These are the three primary components. 

To form little balls, first toast the flour in ghee, then combine with powdered sugar and almonds.

Here are a few pointers to help you prepare the greatest ragi ladoo you’ve ever had.

Ragi Ladoo Instructions
Use fresh ragi flour that does not have a rotten odor. 

Roasting the ragi flour—As you can see in many of my sweet recipes, I like to roast the flours in ghee instead of dry roasting. Dry roasting can leave a small aftertaste, but when the flour is roasted in a little ghee, it becomes incredibly tasty, non-sticky, and wonderful.

How long should ragi flour be roasted? It depends on a number of things. The amount of time it takes to roast a chicken depends on the quality of the flour, the type of pan used, and the temperature. I always roast on a low medium temperature using my cooker base. Roasting 2 cups four with 2 teaspoons ghee takes me about 12 minutes.

You must rely on the cooked flour’s scent and flavor. The flour will have a nutty scent as it roasts, and if you taste it, it will be crispy and non-sticky. Keep an eye on the flour during roasting because it can quickly move from toasted to burned. Ragi ladoo will be sticky if the flour is not properly toasted.

Sugar is the most common sweetener used in ragi ladoo. Only a few recipes call for jaggery, but we’ve always made it with sugar. I used raw sugar powder in this recipe. Palm sugar, coconut sugar, cane sugar, and other sugars are also alternatives for you.

Ragi Ladoo Instructions
1. In a pan, melt 2 tablespoons ghee. Mix in the chopped nuts.

Ragi Ladoo Instructions
1. In a pan, melt 2 tablespoons ghee. Combine the chopped nuts and raisins in a bowl. Fry till golden brown. Remove from the equation.

Nuts for ragi ladoo are fried.

2. Add ragi flour to the same ghee and begin roasting. Roast for 12-14 minutes over medium heat, or until a nutty scent emerges. The flour should be crisp and non-sticky when you taste it. Turn off the flame when you’re finished.

ragi powder toasting

3. Meanwhile, powder half a cup of sugar.

4. In a large mixing bowl, combine the toasted flour, powdered sugar, and fried nuts. 1/4 cup ghee is added. Because the flour is heated, it will dissolve.

ragi ladoo recipe preparation

5. Stir thoroughly; the mixture should be somewhat moist and oily. The ragi ladoo mixture is ready.

combination of ragi and ladoo

6. Make ladoo with some ghee on your palms. To ensure consistent size, I use a tablespoon to scoop out the mixture.

ragi ladoo preparation

7. Allow to dry for a few minutes before storing in an airtight container. Ragi ladoo can be served as a snack or dessert.

Ready to eat ragi ladoo

How Do You Make Ragi Ladoo That Is Vegan?
You’ll need to leave out the ghee if you want to create vegan ragi ladoo. This ladoo’s binding agent is ghee. You can use coconut oil, however depending on your acquired taste, you may or may not enjoy the flavor. Almonds and dates are the other choice.

This is how you do it. 12-15 dates should be soaked in water for an hour or more before being ground into a thin paste. Remove from the equation. 1/2 cup almonds, dry roasted and ground into a paste It will begin to secrete oils as you grind. Toss in the roasted ragi flour, followed by the dates paste, and combine thoroughly. Depending on the necessity, add more or less ragi flour. Make tiny balls using the dough.

Ragi Ladoo (Ragi Ladoo) is a (Nachni Ladoo)

With sprouted finger millet flour, ragi ladoo is a tasty, savory, and very healthy snack or dessert. This delightful treat can be made in 15 minutes with only three key components. Perfect for an after-school snack for the kids or when you need to whip up something sweet fast. This ragi ladoo recipe will provide you with the ideal non-sticky and tasty ladoos. This is my children’s favorite dessert, and I prepare it frequently. Here’s how to create the greatest ragi ladoo you’ve ever had.

INGREDIENTS

2 tablespoons ghee for nuts and ragi flour roasting
1/8 cup chopped nuts (almonds, cashews)
2 tbsp raisins (dry grapes)
1.5 cups ragi or finger millet flour, ideally sprouted
3/4 cup powdered sugar
1/2 teaspoon powdered cardamom
a few strands of saffron
1/4 cup ghee (depending on the quality of the wheat, two teaspoons more may be required).
INSTRUCTIONS

2 teaspoons ghee, heated in a pan Combine the chopped nuts and raisins in a bowl. Fry till golden brown. Remove from the equation.
Add ragi flour to the same ghee and begin roasting. Roast for 12-14 minutes over medium heat, or until a nutty scent emerges. The flour should be crisp and non-sticky when you taste it. Turn off the flame when you’re finished.
Meanwhile, powder half a cup of sugar.
In a large mixing bowl, combine the toasted flour, powdered sugar, and fried nuts. 1/4 cup ghee is added. Because the flour is heated, it will dissolve.
Mix thoroughly, and the resulting mixture should be somewhat moist and oily.

Make ladoo with some ghee on your palms. To ensure consistent size, I use a tablespoon to scoop out the mixture.
Allow to dry for a few minutes before storing in an airtight container. Ragi ladoo can be served as a snack or dessert.

NOTE: If you’re using jaggery, you may cut the ghee by 2 tablespoons because it helps to bind the ingredients.
The recipe can be doubled or halved.
At room temperature, ragi ladoo keeps for about a week.