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

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:

ragi ladoo

4.75 from 8 votes
this is a quick, easy and tasty ragi ladoo made with three ingredients - ragi, jaggery and ghee.
ragi ladoo recipe, nachni ladoo recipe
Author:Dassana Amit
Prep Time:1 min
Cook Time:14 mins
Total Time:15 mins
Course:sweets
Cuisine:indian
Servings (change the number to scale):14 to 15 ladoos
(1 CUP = 250 ML)

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)

Nutrition Facts
ragi ladoo
Amount Per Serving
Calories 171 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Monounsaturated Fat 1g
Cholesterol 12mg4%
Sodium 2mg0%
Potassium 103mg3%
Carbohydrates 29g10%
Sugar 10g11%
Protein 1g2%
Vitamin A 155IU3%
Calcium 91mg9%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

 

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

GET NEW RECIPES

Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

36 comments/reviews

  1. 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

    • 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.

  2. 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!

    • 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.

    • 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

      • 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.

  3. 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 🙂5 stars

    • 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.

  4. Hi Dassana
    As usual perfect recipe!
    U mentioned about ragi poori in description
    Could u pls share the recipe ?
    Thank u!5 stars

  5. Can I use powdered sugar in place of jaggery as it’s not available and I want to make it asap4 stars

  6. 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….4 stars

    • 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.

  7. 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

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

  9. 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.

  10. 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..

  11. 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.

  12. 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

  13. 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

    • 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.