ragi ladoo recipe

ragi ladoo recipe with step by step photos – quick, easy and tasty ragi ladoo made with three ingredients – ragi, jaggery and ghee.

ragi or nachni or finger millet is a healthy grain and should be included in the food that we make. being very rich in calcium it is excellent for kids and women. i have got a lot of requests to add ragi recipes. so will add them one by one. usually i just add some ragi flour in the everyday roti dough i make and thats how we include ragi in our diet. i also make ragi kheer, ragi halwaragi dosa (both instant dosa and fermented dosa), ragi rotis and ragi idli at times. on occasions i make ragi pooris too.

for now sharing this quick recipe of ragi ladoo. one of the most important things you need to remember while making these ladoos is to roast the ragi very well. if there is even a slight rawness, then this will cause stomach aches.

these ragi ladoos stay good for a week at room temperature in a cool climate. in a hot or humid climate, refrigerate them.

if you are looking for more ladoo recipes then do check coconut ladoo, rava ladoo, urad dal ladoo, peanut ladoo and motichoor ladoo recipe.

nachni ladoo or ragi ladoo recipe below:

ragi ladoo recipe
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ragi ladoo recipe | nachni ladoo recipe

ragi ladoo recipe - quick, easy and tasty ragi ladoo made with three ingredients - ragi, jaggery and ghee.
course sweets
cuisine indian
prep time 1 minute
cook time 14 minutes
total time 15 minutes
servings 14 to 15 ladoos
author dassana

ingredients (1 cup = 250 ml)

  • 1.5 cups ragi flour (nachni or finger millet flour) or 210 grams ragi flour
  • ¾ cup organic powdered jaggery or 140 grams powdered jaggery
  • cup ghee or 65 to 70 grams ghee
  • ½ teaspoon cardamom powder or 3 to 4 green cardamoms (choti elaichi) - crushed in mortar-pestle

how to make recipe?

roasting ragi flour:

  1. take 1.5 cups ragi flour in a kadai or a thick bottomed broad pan.
  2. keep the pan on a low flame or sim and begin to roast the ragi flour. you have to stir often while roasting the flour so that there is even roasting.
  3. roast till the color changes and you get a nice aroma from the ragi flour. about 6 to 8 minutes on a low flame. 

  4. timing will vary with the material, size and thickness of the pan. i used a steel kadai which does not have a thick bottomed base, thus it took me just 6 minutes to roast the ragi flour.

making ragi ladoo mixture:

  1. then add 1/3 cup ghee in the flour. the ghee will melt.
  2. begin to mix the ghee with the flour.
  3. keep on stirring and roasting this mixture for 5 to 7 minutes more. again here timing will vary with the material, size and thickness of the pan.
  4. do check the taste of the ragi flour and you will get a crunchy taste. there should be no rawness in the taste. it took me 5 minutes to get the roasting done at this step, due to the steel kadai i used.
  5. then switch off the flame. place the pan down.
  6. add 1/2 teaspoon cardamom powder and add 3/4 cup jaggery powder. you can also grate a block of jaggery and then add. you can use powdered sugar instead of jaggery, but add sugar as per taste.
  7. begin to mix very well.
  8. break the tiny lumps of jaggery if any with the spoon or spatula.

making ragi ladoo:

  1. let this ragi ladoo mixture become warm, then mix everything again very well with your hands and break small lumps if any with your hands.

  2. take a portion of the mixture and shape into ladoos. 

  3. if you are unable to form ragi ladoos, then add a few tablespoons of ghee, which is at room temperature. mix again very well and begin to shape the ragi ladoos.

  4. make ladoos this way with all of the mixture.
  5. store ragi ladoo in an airtight jar or container. serve them as a sweet snack.

 


how to make nachni ladoo or ragi ladoo recipe:

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

ragi flour for ragi ladoo recipe

2. keep the pan on a low flame or sim and begin to roast the ragi flour. you have to stir often while roasting the flour so that there is even roasting.

ragi flour for ragi ladoo recipe

3. roast till the color changes and you get a nice aroma from the ragi flour. about 6 to 8 minutes on a low flame. timing will vary with the material, size and thickness of the pan.  i used a steel kadai which does not have a thick bottomed base, thus it took me just 6 minutes to roast the ragi flour.

ragi flour for ragi ladoo recipe

4. then add ⅓ cup ghee in the flour.

ghee for ragi ladoo recipe

5. the ghee will melt.

ghee for ragi ladoo recipe

6. begin to mix the ghee with the flour.

making ragi ladoo recipe

7. keep on stirring and roasting this mixture for 5 to 7 minutes more. again here timing will vary with the material, size and thickness of the pan.

making ragi ladoo recipe

8. do check the taste of the ragi flour and you will get a crunchy taste. there should be no rawness in the taste.  it took me 5 minutes to get the roasting done at this step, due to the steel kadai i used.

making ragi ladoo recipe

9. then switch off the flame & place the pan down. add ½ teaspoon cardamom powder.

making ragi ladoo recipe

10. next add ¾ cup jaggery powder. you can also grate a block of jaggery and then add. you can use powdered sugar instead of jaggery, but add sugar as per taste.

sugar for ragi ladoo recipe

11. begin to mix very well.

preparing ragi ladoo recipe

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

preparing ragi ladoo recipe

13. let this ragi ladoo mixture become warm, then mix everything again very well with your hands and break small lumps if any with your hands.

preparing ragi ladoo recipe

14. take a portion of the mixture and shape into ladoos. if you are unable to form ragi ladoos, then add a few tablespoons of ghee which is at room temperature. mix again very well and begin to shape the ladoos.

preparing ragi ladoo recipe

15. make all ragi ladoos this way with the mixture.

ragi ladoo recipe, ragi ladoo

16. store ragi ladoo in an airtight jar or container. serve them as a sweet snack.

ragi ladoo recipe, ragi ladoo




28 thoughts on “ragi ladoo recipe, how to make ragi ladoo | nachni ladoo recipe”

  1. Hi Dassana
    As usual perfect recipe!
    U mentioned about ragi poori in description
    Could u pls share the recipe ?
    Thank u!

  2. Can I use powdered sugar in place of jaggery as it’s not available and I want to make it asap

  3. Hi,

    Traied making these ladoos sometime last week…they have come out tasty…added 1/2 cup of raosted dry coconut to it….However the laddoos are a little dry…also there is a slight powdery taste to it…does it mean that the flour wasn’t roasted well….

    1. jagruti, if any more ingredient is added, then some more ghee will also be required. thus the dryness is there. so could be 1/4 cup of ghee could have been added. the powdery taste is because the ragi flour has not roasted well enough.

  4. Hi dassana,
    I tried this laddu, though tasty it came out extremely hard to bite.
    What can be done to make it soft.
    Can you let me know please

  5. Hi Dassana,
    Made these today and they turned out very delicious.Quick to make and equally tasty.Thank you.

  6. I have been struggling to get my kid to eat ragi roti. made this laddu today and felt very happy when he started asking for more laddus. 🙂
    thank you soooo much for such a wonderful and easy recipe.

  7. Made these laddoos. My folks used to look down on ragi, but these laddoos just blew their minds.awesome is the word. And such simple recipe … Thank u..

  8. Gud Aftrnun…. Before I could start with Shaping the laduus, I sprinkled a pinch of salt all over and mixed it well. That awakened all the flavours present in it. Thanks for sharing a yummy n healthy sweet snack. M looking forward for Methi ka Laduu recipe and sugar free sweets snacks.

  9. The method of preparation is very similar to a gujarati recipe called god papdi – thts made with wheat floyr n jaggery n spread on a plate n cut in slices

  10. thanks for the healthy recipe?. But I am not sure about the purity of the jaggery I am getting here in my place. shall I dissolve it in water and can I use after filtering it

    1. welcome ram. i have used organic jaggery which does not have impurities. make a thick jaggery solution and then filter it. just add enough water to make the jaggery moist (about 3 to 4 tablespoons). too much water and the ladoos won’t hold shape. it will become like a halwa/kesari consistency.

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