Ragi laddu recipe with step by step photos. This is a quick, easy and tasty ragi ladoo made with three ingredients – ragi (finger millet), 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 Halwa, Ragi Dosa, ragi roti and ragi idli at times. On occasions I make ragi poori too.
For now sharing this quick recipe of ragi ladoo. You really don’t have to stress over making these ladooos as it requires only 3 main ingredients. Get your ragi flour, powdered jaggery and ghee in place and start making the ladoos. Other than these, you would need a bit of cardamom powder that goes as the flavoring in this dish.
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.
How to 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 fresh ragi flour which is in its shelf period. A big no to rancid flour.
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 heat.
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 laddu
4. Then add â…“ cup ghee in the flour.
5. The ghee will melt.
6. Begin to mix the ghee with the flour.
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.
8. Do check the taste of the ragi flour and you will get a crunchy taste. There should be no rawness in the taste.Â
It took me 5Â minutes to get the roasting done at this step, due to the steel kadai I used.
9. Then switch off the flame and place the pan down. Add ½ teaspoon cardamom powder.
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.
11. Begin to mix very well.
12. Break the tiny lumps of jaggery if any with the spoon or spatula.
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.
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.
15. Make all ragi ladoo this way with the mixture.
16. Store ragi laddu in an airtight jar or container. Serve them as a sweet snack.
If you are looking for more Ladoo recipes then do check:
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Ragi Ladoo
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
- â…“ 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)
This Ragi Laddu post from the archives first published in August 2016 has been republished and updated on January 2023.
Made this recipe, but for some reason it turned out bitter. Please help
The flour must be bitter. Sometimes packaged flours have a bitter taste as the flour is not fresh and in its optimum shelf life when packed.