Ragi ladoo with jaggery - shellyfoodspot

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Indulge in the wholesome goodness of Ragi Ladoo with Jaggery | Nachni ladoo, a guilt-free treat that is both nutritious and delicious. Made from the power-packed wonder grain, ragi, and sweetened with natural jaggery, these nourishing delights are perfect for those looking to satisfy their sweet tooth without compromising on health.

As I have mentioned in many of my posts my father is a health freak so recently he got to know that Ragi has a very high volume of calcium he asked me to make ragi recipes so I tried a bunch of recipes like ragi waffles, ragi cake, millet cookies, etc but among all he liked this nachni ladoo the most as it has all the nutritious ingredients.

I always make a batch of 15-20 ladoos every month for him, these ragi ladoos taste somewhat similar to pinni.

WHAT IS JAGGERY RAGI LADOO

Ragi, also known as finger millet, is a nutritional powerhouse rich in fiber, iron, calcium, and essential amino acids. It promotes digestion, aids in weight management, and helps regulate blood sugar levels. Combined with the natural sweetness of jaggery, which is a healthier alternative to refined sugar.

These ragi ladoos are a delightful way to boost your energy levels and satisfy your cravings, They are a versatile treat that caters to a variety of dietary needs.

It is a perfect snack or dessert option you can make this Diwali.

RAGI LADOO INGREDIENTS

Ghee- use homemade or good quality store-bought ghee.

Ragi Flour- also known as finger-millet flour, In India you can find millet flour in any general store or flour mill.

Jaggery– Use jaggery powder or jaggery blocks which are easily available in Indian grocery stores. If you don’t have jaggery use palm sugar or normal white sugar.

Nuts- almond, cashew, walnut.

Cardamom Powder– you can easily make cardamom powder at home or buy it from a grocery store.

HOW TO MAKE RAGI LADOO WITH JAGGERY

Roast & Grind the Nuts

Dry roast almonds, cashews, and walnuts at low flame for 8 to 10 minutes, once the dry fruits are roasted grind it roughly.

The roasting process enhances the taste of dry fruits.

Roast the Flour

In the kadhai add desi ghee and ragi flour. Roast it at a low flame until it turns fragrant, make sure to stir after every 3 to 4 minutes. It takes around 10-12 minutes to roast the ragi flour.

(Note- Do not roast the ragi flour/nachni flour at high flame to fasten the process as you may get the burned flour taste)

Meanwhile, the ragi flour is roasting add water and jaggery to another pan to make the jaggery syrup for sweetness. Cook until the jaggery melts completely in the water as we don’t want thick syrup so don’t overcook the jaggery syrup.

Now, In a mixing bowl add roasted ragi flour, cardamom powder, and grind nuts. Mix it well and add jaggery syrup to it again mix it well.

(Note- The jaggery syrup should be warm while adding to roasted flour mixtures, If the jaggery syrup is not warm then the mixture can’t be formed to ladoo. You can reheat the syrup if it gets cold)

Shape it into Balls

Grease your palms with ghee, take small portions of the flour mixture, and shape it onto a ladoo. Repeat the same process for the rest of the mixture.

Once the jaggery ragi ladoo comes to normal room temperature, it’s ready to serve.

TOP TIPS

Roasting the flour is a very important step, If the ragi flour is not roasted well the laddu will turn out raw, and If you over-roast it then you may get a burned taste.

Do not overcook the jaggery syrup.

You can store this nachni ladoo for 7 to 10 days at normal room temperature during winter and in summer don’t store it for more than 6 to 7 days.

VARIATION

This recipe is highly customizable, you can add roasted desiccated coconut, dry fruits of your choice, cardamom powder, kesar, wheat flour, date syrup, jaggery syrup, or sugar syrup. Make it your way and add the flavors you like.

FAQs

Is ragi ladoo healthy?

Yes, these ladoos are very healthy and It has many health benefits. If you are allergic to gluten and unable to have pinni or panjiri then you should definitely include this ragi ladoo in your diet.

How to store ragi ladoo?

Store it in an airtight container, You can keep these ladoos for 7-9 days at normal room temperature and 10-13 days in the refrigerator. I would recommend you to have it within 7 to 9 days.

How to make ragi ladoo with dates?

To make dates syrup in hot boiling water add dates, let it soak for 1 hour and then mash it nicely. Strain out the liquid from it and cook the liquid at low to medium flame until it becomes slightly thick and use it for the ladoos.

The rest of the process will be the same, use date syrup instead of jaggery syrup.

Can I replace jaggery with sugar?

Yes, but jaggery is a healthier option use khaand (unrefined sugar) instead of jaggery as it is healthier than regular refined sugar.

Why my ladoo are not holding the shape?

The reason behind ragi ladoo not holding the shape can be that the flour mixture is dry or runny. If the mixture is a little dry you can add a little desi ghee (clarified butter) to it If the flour mixture is too dry then prepare the jaggery syrup again and add it to the mixture.

Note- Don’t add jaggery syrup all at once, add a little syrup and mix. Take a small portion of the flour mixture, If it starts holding the shape then don’t add more syrup.

In case the flour mixture is on the liquidy or runny side then add roasted ragi flour to it.

OTHER MILLET RECIPES YOU MIGHT LIKE

Millet Waffle Recipe

Jowar Jaggery Cookies

Eggless Jowar Cake

Yield: 12 ladoos (small size)

Ragi ladoo with jaggery|Nachni ladoo recipe

Indulge in the wholesome goodness of Ragi Ladoo with Jaggery | Nachni ladoo, a guilt-free treat that is both nutritious and delicious.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

3 tablespoon ghee
1 1/2 cup ragi flour/finger millet flour
1/3 cup water
120 gram jaggery
Roasted chopped nuts
1/2 teaspoon Cardamom powder