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Home » Sweet Tooth » Ragi Ladoo | Finger Millet Laddu

Ragi Ladoo | Finger Millet Laddu

Published: May 20, 2021 · by Shilpa · 2 Comments

Jump to Recipe
Ragi ladoo (nachni ladoo / finger millet laddu) is a delicious refined sugar-free treat made with ragi, almonds, and jaggery. These healthy and nutritious ladoos are great for snacks and sweet cravings. They are great make-ahead snacks that are easy to eat and can be packed in lunch boxes.

Ragi ladoo / finger millet laddu step-by-step recipe with photos.

Jump to:
  • About this recipe
  • Benefits of finger millet
  • Ingredients and Substitutes
  • Step by step instructions
  • Storing nachni ladoo
  • Useful tips
  • Bonus
  • Recipe card
  • Comments
Ragi Cookies

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About this recipe

Ragi ladoo (nachni ladoo / finger millet laddu) is a delicious refined sugar-free treat made with ragi (finger millet), almonds, and jaggery. These healthy and nutritious ladoos are great for snacks and sweet cravings. They are great make-ahead snacks that are easy to eat and can be packed in lunch boxes.

They are gluten-free, refined sugar-free, and can easily be made vegan-friendly by replacing ghee with coconut oil. They are made with three main ingredients - ragi, almonds, and jaggery.

I really like this recipe as it does not involve making any syrup from jaggery, and checking the string consistency. It is suitable for beginners and can be made even if you have not made ladoos before.

Read on for ingredients, its substitutes, how to store them, and tips for making the perfect ragi laddu.

Benefits of finger millet

Finger millet is a staple of many regions in Karnataka. It is called ragi in Kannada, nachni in Hindi, and ragulu in Telugu. Ragi is considered one of the most beneficial millets and is associated with several health benefits. Ragi is considered to be beneficial in weight management and it helps with controlling blood sugar levels.

This gluten-free grain is high in dietary fiber and has a low GI. This millet is a great source of plant-based protein and is rich in calcium and iron.

Click here to read more about different millets and their benefits.

ragi ladoo

Ingredients and Substitutes

Ragi flour: I use ragi or finger millet flour for this recipe. Bajra or pearl millet flour also works well for this recipe.

Ghee: I use ghee to make these ladoos. It can be replaced with coconut oil for a vegan version.

Jaggery: The jaggery I used is soft and melts easily. If you are using hard jaggery, grate it before adding. You may also use jaggery powder instead.

Almonds: I like to make this ladoo with almonds. Walnuts or cashew can also be used instead of almonds. You may also use a mix of different nuts.

Sesame seeds and dried coconut: I add these along with almonds.

Step by step instructions

Dry roast almonds, sesame seeds, and coconut separately. Let it cool completely (steps 1,2,3).

Grind them into a coarse powder once they cool down completely (step 4).

ragi ladoo steps 1-4.

Heat ghee and add ragi. Fry on low-to-medium heat for 12-15 minutes, until the raw smell goes (steps 5,6).

Turn off the heat and add the jaggery. The jaggery should just melt and mix with ragi. The heat in ragi is sufficient (steps 7,8).

ragi ladoo steps 5-8.

Combine the ragi with the powdered almond. Mix well (steps 9,10).

Pinch out small portions of the mixture and make a round ladoo. Repeat with the rest of the mixture (steps 11,12).

ragi ladoo steps 9-12.
ragi ladoo

Storing nachni ladoo

Finger millet ladoo stays fresh at room temperature for up to one week. Let the laddu cool completely before storing. Place them in an air-tight container and store them at room temperature. When taking the ladoo out, make sure your hands are clean and dry.

Any moisture can reduce its shelf life. If the weather is very humid or if the temperature is very high, you may also store it in the refrigerator. Make sure you bring it to room temperature before serving.

ragi ladoo

Useful tips

Frying the ragi well is very important. It should be completely done and the raw smell should go, and at the same time, it should not burn.

Always fry the ragi on low flame. Be patient and do not increase the flame as the ragi can burn quickly, which will make the ladoo bitter.

You will know the ragi is done when the mixture begins to come together and it starts to leave the sides of the pan. It should take 12-15 minutes.

Turn off the heat when you add jaggery. We just want the jaggery to melt and come together with ragi. The heat in ragi is sufficient to melt the jaggery.

The jaggery I used is soft and melts easily. If you are using hard jaggery, grate it before adding. You may also use jaggery powder instead.

I use ½ cup jaggery and this gives perfect sweetness as per our liking. You may increase the amount to ¾ cup if you prefer a sweeter nachni laddu.

I like to grind the almonds, sesame seeds, and coconut into a slightly coarse powder. This adds great texture to the ladoo. You may choose to grind it into a fine powder. If you are grinding it into a fine powder, take care not to over-process it as it will release fat and have a buttery texture.

Make the ladoo when the mixture is still warm. Do not let the ragi mixture cool down as it will be difficult to make ladoo if the mixture cools down.

If you are unable to make ladoo, heat 1 tablespoon ghee and add it to the mixture.

ragi ladoo

Click here for more ladoo recipes.

Bonus

This sweet treat is:
- refined sugar-free and gluten-free
- very healthy
- can be easily made vegan by replacing ghee with coconut oil
- easy to make

ragi ladoo

Recipe card

Ragi Ladoo | Finger Millet Laddu

Ragi ladoo (nachni ladoo / finger millet laddu) is a delicious refined sugar-free treat made with ragi, almonds, and jaggery. These healthy and nutritious ladoos are great for snacks and sweet cravings. They are great make-ahead snacks that are easy to eat and can be packed in lunch boxes.
5 from 9 votes
Print Recipe Pin Recipe
Course Dessert, Snack
Cuisine Indian, Karnataka
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

Ingredients
  

  • 1 cup ragi flour (finger millet flour)
  • ½ cup almonds
  • 2 tablespoon sesame seeds
  • ¼ tablespoon dried coconut
  • 3 tablespoon ghee
  • ½ - ¾ cup jaggery
  • ½ teaspoon cardamom powder

Instructions
 

  • Dry roast almonds in a frying pan until they are crispy. Set aside and let it cool completely
  • Next, dry roast sesame seeds until they are light brown. Set aside and let it cool completely
  • Next, dry roast desiccated coconut until they are light brown. Set aside and let it cool completely
  • Grind the almonds, sesame seeds, and desiccated coconut once they are cooled. Grind into a slightly coarse powder
  • Heat ghee in the frying pan and let it melt completely
  • Add ragi once the ghee is melted
  • Fry on low-to-medium heat for 12-15 minutes, until the raw smell goes
  • The ragi is done when it starts to come together and the ghee begins to release
  • Add cardamom powder and mix well
  • Turn off the flame
  • Add jaggery and mix well. The jaggery should just melt and mix with ragi. The heat in ragi is sufficient
  • Combine the ragi with the powdered almond. Mix well
  • While the mixture is still warm, pinch out small portions of the mixture and make round ladoo
  • Serve immediately or store in an air-tight container
Nutrition Facts
Ragi Ladoo | Finger Millet Laddu
Amount Per Serving
Calories 107 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 6mg2%
Sodium 2mg0%
Potassium 79mg2%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Click here to watch nachni ladoo web story.

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Reader Interactions

Comments

  1. Katie

    February 13, 2022 at 11:36 pm

    5 stars
    Such a flavorful quick recipe!

    Reply
  2. nancy

    February 15, 2022 at 8:54 am

    5 stars
    another great power ball recipe

    Reply

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