Ragi Laddu | Nachni Ladoo - Cook with Kushi

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Ragi Laddu | Nachni Ladoo

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.

Prep Time30

Course: Desserts, sweets

Cuisine: Indian

Diet: Gluten Free

Servings: big laddus

Calories: 195kcal

Author: Kushi

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