Ragi Ladoo Recipe | Finger Millet and Walnut Jaggery Balls Recipe

Tips for making Ragi Ladoo:

• Ragi has to be roasted nicely in low flame for atleast 8-10 mins to get rid off its raw smell. Do not keep flame high then the ragi flour gets burnt.
• Using waltnus are optional. We can use almonds or cashews instead. Or you can exclude nuts if you are allergic to nuts.
• Jaggery itself releases moisture when grind with the flour. Sometimes the moisture in the jaggery itself is enough to shape the mixture to ladoos.
• Warm the ghee before adding it to flour. Also add ghee to the ragi flour in sections, and mix with a spoon, then shape into balls.

You may also want to try:

1. Maladu
2. Moong Dal Ladoo
3. Black Gram Jaggery Ladoo
4. Motichoor Ladoo
5. Boondi Ladoo

Recipe Card for Ragi Ladoo Recipe | Finger Millet and Walnut Jaggery Balls Recipe:

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Ragi Ladoo Recipe | Finger Millet and Walnut Jaggery Laddu Recipe

Ragi (Finger Millet / Kezhvaragu) is a nutritious millet variety. Even for babies from 6 months its safe to give Ragi. Such a healthy millet. This Ragi ladoo is a very delectable and easy to make ladoo variety with ragi, jaggery, roasted gram and handful of walnuts. A healthy as well as nutritious ladoo variety!

Course Sweet Varieties

Cuisine Indian Recipes, South Indian Recipes, Tamil Nadu Recipes

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 20 Ladoo

Calories 135kcal

Author Sowmya Venkatachalam

Equipment

• Mixer Grinder
• Mixing Bowl

Ingredients

• 1 Cup Ragi Flour 1 Cup - 250ml
• ½ Cup Roasted Gram Dal (Pottukadalai / Dhaliya)
• ½ Cup Walnuts
• 1½ Cup Grated Jaggery
• ½ tsp Cardamom Powder
• ¼ Cup Ghee

Instructions

• First lets dry roast the ragi flour. Ragi flour has a raw smell that will make the dish less appetizing. So, its better to roast the ragi flour and get rid off the raw smell. Heat a pan and dry roast the ragi flour for 8-10 minute in medium flame. Do not increase the flame, the flour may get burnt. So always keep the flame in medium or low. In a mixer jar, take walnuts and roasted gram dal (Pottukadalai).
• Grind the pottukadalai and walnuts to a nice powder. Add this powder in a separate mixing bowl. In the mixer jar, take ragi flour and grated jaggery and give couple of pulse so that the ragi flour and jaggery are nicely mixed and incorporated together
• Add this ragi-jaggery powder to the mixing bowl. Mix the nuts and ragi-jaggery mixture nicely. Heat the ghee and melt it and pour it in the ragi mixture. 
• Using a spoon, mix the ragi-mixture well. Then start making lemon sized ladoos out of the ragi-ghee mixture. 
• Tasty and Healthy Ragi Ladoos are now ready to serve!!! 

Nutrition

Serving: 1Ladoo | Calories: 135kcal | Protein: 2g

Instructions with step by step Pictures:

• First lets dry roast the ragi flour. Ragi flour has a raw smell that will make the dish less appetizing. So, its better to roast the ragi flour and get rid off the raw smell. Heat a pan and dry roast the ragi flour for 8-10 minute in medium flame. Do not increase the flame, the flour may get burnt. So always keep the flame in medium or low. In a mixer jar, take walnuts and roasted gram dal (Pottukadalai), 

• Grind the pottukadalai and walnuts to a nice powder. Add this powder in a separate mixing bowl. In the mixer jar, take ragi flour and grated jaggery and give couple of pulse so that the ragi flour and jaggery are nicely mixed and incorporated together

• Add this ragi-jaggery powder to the mixing bowl. Mix the nuts and ragi-jaggery mixture nicely. Heat the ghee and melt it and pour it in the ragi mixture.

• Using a spoon, mix the ragi-mixture well. Then start making lemon sized ladoos out of the ragi-ghee mixture.

• Tasty and Healthy Ragi Ladoos are now ready to serve!!!

Ragi Ladoo Recipe | Finger Millet and Walnut Jaggery Balls Recipe

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