Ragi Laddu is an easy-to-make, delicious, and nutrient-dense Indian sweet recipe made with ragi flour, jaggery, ghee, and nuts. If you are looking for a quick and healthy festive ladoo recipe for Diwali, Navratri, and Ganesh Chaturthi for prasadam and naivedyam, then try this ragi ladoo. This mithai can be prepared in less than 30 minutes.
Check our popular besan ladoo and atta ladoo for this festival season.
Nachni ladoo
Ragi is a Hindi and Kannada word. It is called nachni in Marathi and finger millet in English. These are energy boosting snacks. This traditional sweet is one of the best and healthiest snacks for toddlers, kids, and women.
Along with ragi, nuts like cashews and almonds are added for extra nutritional benefits and flavor. You can also use dates instead of jaggery to make ragi date energy balls.
Check out 100 best and popular Indian sweets, special Diwali desserts. If you are looking for more ragi recipes, check out our popular ragi manni (custard) and ragi nankhatai.
Ingredients
Ragi flour: Store-bought finger millet flour will work for this recipe.
Jaggery: A sweetener used. Balances the nutty flavor of ragi with caramel-like sweetness.
Ghee: For moisture and rich flavor.
Cardamom: traditional Indian aroma.
Nuts: Additional flavor and benefits.
Check out the recipe card for the full list of ingredients.
Step-by-step instructions
- Heat 2 tablespoon ghee in a pan. Add ragi flour and roast it on a low flame until the rawness goes off and it becomes aromatic. Keep stirring to avoid it from burning during the process. This may take approximately 10-12 minutes (more or less, based on the thickness of the pan). Let this cool off completely.
- In another pan, dry roast the cashews until aromatic. Transfer it to a plate.
Next, dry roast almonds until aromatic and keep them aside.
- In a mixie jar or grinder, add the roasted ragi flour and jaggery. Blend for 1-2 minutes. Add this to a bowl.
- In the same mixie jar, add the roasted nuts and cardamom and powder them. Add this to the ragi flour mixture.
- Finally, add 2 tablespoon of ghee and mix everything well.
- Take a small portion of the mixture and roll it to make laddos of the desired size. If you find the mixture difficult to bind, add some extra ghee to the mixture.
- They stay fresh at room temperature for 4 days. You can keep it in the refrigerator for up to 2 weeks.
Tips
- If you want to make ladoo only with ghee, then skip all the nuts and increase the amount of ghee in the recipe. The taste will also be different in that case.
- I prefer cashews and almonds as they are my favorite among nuts. You can add peanuts and sesame seeds or any other nuts or even coconut while making these ladoos.
- Instead of jaggery, dates can also be used to make this ladoo.
- If the mixture looks dry or difficult to bind, add ghee tablespoon at a time as required. If the mixture seems wet, dry roast and add some more ragi flour.
Recipe FAQs
Ragi ladoo is a delicious Indian sweet made with ragi flour, jaggery, and ghee as main ingredients, along with nuts like cashews and almonds.
This laddu is packed with a nutty aroma from ragi and unique sweetness from jaggery.
Yes, Nachni is the same as ragi, which is nothing but finger millet in English.
More Indian sweets with jaggery
Recipe card
Ragi Laddu | Nachni Ladoo
Equipment
Ingredients
- 1 cup Ragi flour finger millet flour
- 4 tablespoon Ghee divided
- ¼ cup Cashews
- ¼ cup Almonds
- 3 Cardamom
- ¾ to 1 cup jaggery grated, loosely packed, adjust to desired sweetness
Instructions
- Heat 2 tablespoon ghee in a pan. Add ragi flour and roast it on a low flame until the rawness goes off and it becomes aromatic. Keep stirring to avoid it from burning during the process. This may take approximately 10-12 minutes (more or less, based on the thickness of the pan). Let this cool off completely.1 cup Ragi flour, 4 tablespoon Ghee
- In another pan, dry roast the cashews until aromatic. Transfer it to a plate.¼ cup Cashews
- Next, dry roast almonds until aromatic and keep them aside.¼ cup Almonds
- In a mixie jar or grinder, add the roasted ragi flour and jaggery. Blend for 1-2 minutes. Add this to a bowl.¾ to 1 cup jaggery
- In the same mixie jar, add the roasted nuts and cardamom and powder them. Add this to the ragi flour mixture.3 Cardamom
- Finally, add 2 tablespoon of ghee and mix everything well.
- Take a small portion of the mixture and roll it to make laddos of the desired size. If you find the mixture difficult to bind, add some extra ghee to the mixture.
- They stay fresh at room temperature for 4 days. You can keep it in the refrigerator for up to 2 weeks.
Video
Notes
- If you want to make ladoo only with ghee, then skip all the nuts and increase the amount of ghee in the recipe. The taste will also be different in that case.
- I prefer cashews and almonds as they are my favorite among nuts. You can add peanuts and sesame seeds or any other nuts or even coconut while making these ladoos.
- Instead of jaggery, dates can also be used to make this ladoo.
- If the mixture looks dry or difficult to bind, add ghee tablespoon at a time as required. If the mixture seems wet, dry roast and add some more ragi flour.
Nutrition
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