ragi ladoo recipe, how to make ragi ladoo | nachni ladoo

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

ragi ladoo recipe

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 halwa, ragi 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:

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ragi ladoo recipe, nachni ladoo recipe

ragi ladoo

4.86 from 14 votes
This is a quick, easy and tasty ragi ladoo made with three ingredients - ragi, jaggery and ghee.
Prep Time 1 min
Cook Time 14 mins
Total Time 15 mins

Cuisine Indian
Course: Sweets

Servings 14 to 15 ladoos
Units

Ingredients

  • 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

Instructions

roasting ragi flour

  • Take 1.5 cups ragi flour in a kadai or a thick bottomed broad pan.
  • 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.
  • 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.

making ragi ladoo mixture

  • Then add 1/3 cup ghee in the flour. The ghee will melt.
  • Begin to mix the ghee with the flour.
  • 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.
  • 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.
  • Then switch off the flame. Place the pan down.
  • 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.
  • Begin to mix very well.
  • Break the tiny lumps of jaggery if any with the spoon or spatula.

making ragi ladoo

  • 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.
  • 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 ragi ladoos.
  • Make ladoos this way with all of the mixture.
  • Store ragi ladoo in an airtight jar or container. Serve them as a sweet snack.

Nutrition Info Approximate values

Calories: 171kcalCarbohydrates: 29gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 2mgPotassium: 103mgSugar: 10gVitamin A: 155IUCalcium: 91mgIron: 1.1mg

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Preparation to make nachni ladoo or ragi ladoo

Roasting ragi flour

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

Making ragi ladoo

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 ladoo 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

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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40 Comments

  1. Hi Dassana,

    During this lockdown time, I tried different dishes and for most of them I referred your recipes. Thanks a lot for detailed explanation.
    Today I made Ragi Ladoo for my pregnant sister and she loved it. Credit goes to you !!!5 stars

    1. Thanks Amruta. Glad to know that your sister loved the ragi ladoo. Credit also goes to you as you have made them for here. Thanks again and take care.

  2. Made Nachni Ladoo Following your recipe.. It Turned out amazing.. added little qty of Sesame seeds and almond powder to it.. 🙂 Thank You.. and I love all your recipes 🙂 🙂5 stars

    1. Thanks a lot for sharing the feedback and the variations. In fact the recipe is easily adaptable. Thanks for the rating too. Most welcome.

  3. Hi I did everything as you said and my proportion and timing were also precise as told by you but somehow the laddoos could not hold the shape even after extra ghee they kept on breaking as powder only thing which I added extra was little bit of roasted poppy seeds please suggest

    1. some more ghee needs to be added. then the ragi ladoo will bind. usually when ladoo do not bind, then it is less ghee in the mixture. so adding more ghee always helps. melt some ghee and then add. mix and let the mixture become warm. then shape in ladoo. hope this helps.

  4. Hello, can I make barfi from this recipe? If not, could I add a little milk and shape them like barfi? Thank you for your recipes!

    1. yes roopali you can make barfi. addition of some milk will definitely help to give some moisture and setting them to a neat even shape. do add milk. without milk it will be difficult to make burfi.

    2. Hi Dasanna,

      Can this be fed to my 1 year old baby? Also can this be stored at room temperature and fed as a travel food for baby, powdered and mixed in hot milk and fed? Pls let know

      1. hi meera, ragi can given to a 1 year old. for the ragi ladoos, i would suggest to powder and mix it with some hot milk, to avoid choking. yes, you can keep the ladoo at room temperature and use it for travels too.

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