Ragi Laddu | Nachni Ladoo

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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 ladoo served on a white plate.

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, 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.

Step-by-Step Guide

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.

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 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.

ragi flour for ragi ladoo recipe

Making ragi laddu

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 and 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 laddu in an airtight jar or container. Serve them as a sweet snack.

ragi ladoo recipe, ragi ladoo

If you are looking for more Ladoo recipes then do check:

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ragi ladoo recipe, nachni ladoo recipe

Ragi Ladoo

This is a quick, easy and tasty ragi laddu made with three ingredients – ragi, jaggery and ghee.
4.89 from 18 votes
Prep Time 1 min
Cook Time 14 mins
Total Time 15 mins
Cuisine Indian
Course Sweets
Diet Gluten Free, Vegetarian
Difficulty Level Easy
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)

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.

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This Ragi Laddu post from the archives first published in August 2016 has been republished and updated on January 2023.

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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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44 Comments

    1. 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.

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