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+ servings

Ragi Ladoo | Finger Millet Laddu

spicytamarind.com.au

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