Ragi Ladoo is a healthy and nutritious offering commonly prepared as prasad during Ganesh Chaturthi. Made from ragi (finger millet), a rich source of calcium, fiber, and essential nutrients, these ladoos are not only delicious but also promote good health. Combined with jaggery, nuts, and ghee, Ragi Ladoo makes for a wholesome and energy-boosting sweet, perfect for the festive season. This gluten-free treat is an ideal way to celebrate the occasion while keeping health in mind.
Ingredients of Ragi Ladoo 1 cup ragi flour (finger millet flour)
1/2 cup jaggery (powdered or grated)
1/4 cup ghee (clarified butter)
2 tablespoons chopped nuts (almonds, cashews, pistachios)
2 tablespoons grated coconut (optional)
1/2 teaspoon cardamom powder
A pinch of salt
How to Make Ragi LadooIn a heavy-bottomed pan, dry roast the ragi flour on low heat until it turns aromatic and slightly changes color. This should take around 8-10 minutes. Keep stirring continuously to avoid burning. Once done, set it aside to cool. In a separate pan, melt the jaggery with 1-2 tablespoons of water on low heat. Stir until it dissolves completely. Once the jaggery has melted, strain it to remove any impurities, if necessary.
In a small pan, heat 1 tablespoon of ghee and roast the chopped nuts and grated coconut until golden brown. Set aside.
In a mixing bowl, add the roasted ragi flour, melted jaggery, roasted nuts, coconut, cardamom powder, and a pinch of salt. Mix everything thoroughly. Gradually pour in the ghee while mixing, enough to bind the mixture. Once the mixture holds together, take small portions in your hands and shape them into round ladoos.
Allow the ladoos to cool completely before serving. You can store them in an airtight container for up to a week.