Ragi Laddu | Healthy Ragi Ladoo (Nachni Ladoo)

Ragi laddu recipe with step-by-step images. This can be a fast, simple and engaging ragi ladoo made with three elements – ragi (finger millet), jaggery and ghee.

Ragi or nachni or finger millet is a wholesome grain and ought to be included within the meals that we make. Being very wealthy in calcium it’s wonderful for teenagers and ladies.

I’ve acquired a variety of requests so as to add ragi recipes. So will add them one after the other. Normally I simply add some ragi flour within the on a regular basis roti dough I make and thats how we embrace ragi in our eating regimen. I additionally make Ragi Kheer, Ragi Halwa, Ragi Dosa, ragi roti and ragi idli at instances. On events I make ragi poori too.

For now sharing this fast recipe of ragi ladoo. You actually don’t need to stress over making these ladooos because it requires solely 3 most important elements. Get your ragi flour, powdered jaggery and ghee in place and begin making the ladoos. Aside from these, you would want a little bit of cardamom powder that goes because the flavoring on this dish.

One of the vital vital issues it is advisable keep in mind whereas making these ladoos is to roast the ragi very properly. If there may be even a slight rawness, then this may trigger abdomen aches.

These ragi ladoos keep good for per week at room temperature in a cool local weather. In a scorching or humid local weather, refrigerate them.

Step-by-Step Information

make Ragi Laddu

Roasting ragi flour

1. Take 1.5 cups ragi flour (nachni or finger millet flour) in a kadai or a thick bottomed broad pan.

Use recent ragi flour which is in its shelf interval. An enormous no to rancid flour.

2. Maintain the pan on a low flame or sim and start to roast the ragi flour. It’s important to stir typically whereas roasting the flour so that there’s even roasting.

3. Roast until the colour modifications and also you get a pleasant aroma from the ragi flour. About 6 to eight minutes on a low warmth.

Timing will differ with the fabric, dimension and thickness of the pan.  I used a metal kadai which doesn’t have a thick bottomed base, thus it took me simply 6 minutes to roast the ragi flour.

Making ragi laddu

4. Then add ⅓ cup ghee within the flour.

5. The ghee will soften.

6. Start to combine the ghee with the flour.

7. Carry on stirring and roasting this combination for five to 7 minutes extra. Once more right here timing will differ with the fabric, dimension and thickness of the pan.

8. Do test the style of the ragi flour and you’re going to get a crunchy style. There ought to be no rawness within the style. 

It took me 5 minutes to get the roasting carried out at this step, because of the metal kadai I used.

9. Then change off the flame and place the pan down. Add ½ teaspoon cardamom powder.

10. Subsequent add ¾ cup jaggery powder. You may also grate a block of jaggery after which add. You need to use powdered sugar as a substitute of jaggery, however add sugar as per style.

11. Start to combine very properly.

12. Break the tiny lumps of jaggery if any with the spoon or spatula.

13. Let this ragi ladoo combination turn into heat, then combine all the pieces once more very properly together with your arms and break small lumps if any together with your arms.

14. Take a portion of the combination and form into ladoos. In case you are unable to kind ragi ladoos, then add a couple of tablespoons of ghee which is at room temperature. Combine once more very properly and start to form the ladoos.

15. Make all ragi ladoo this manner with the combination.

16. Retailer ragi laddu in an hermetic jar or container. Serve them as a candy snack.

In case you are searching for extra Ladoo recipes then do test:

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This Ragi Laddu publish from the archives first revealed in August 2016 has been republished and up to date on January 2023.