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 halwa, ragi 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
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
- ⅓ 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 ragi ladoo recipe
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.
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.
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. 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.
4. then add ⅓ 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. it took me 5 minutes to get the roasting done at this step, due to the steel kadai i used.
9. then switch off the flame & 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 ladoos this way with the mixture.
16. store ragi ladoo in an airtight jar or container. serve them as a sweet snack.
Loved your recipe! I have been trying to find recipes before but all had a failed turnout… Loved the proportions you’ve got… I made these ladoos with mixed millet flour.. The taste turned out be great with this method! Thank you ❤️
P.s: I have been a fan of a lot of your recipes… Thanks for sharing 🙂
thank you sonia 🙏🙂. this recipe can work with any millet flour and even mixed millet flour. the proportions of ghee can always be changed to a bit less or more. thanks for sharing the positive feedback and review on ragi ladoo recipe.
Hi Dassana
As usual perfect recipe!
U mentioned about ragi poori in description
Could u pls share the recipe ?
Thank u!
thanks rams. yes i do make both ragi roti and ragi pooris at times. i will add try to add the recipe in some time.
Can I use powdered sugar in place of jaggery as it’s not available and I want to make it asap
you can use powdered sugar.
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….
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.
Excellent is the word. Thanks a lot for the awesome healthy recipe.
Welcome Aarthy. Thanks for your positive feedback.