Ragi ladoo is delicious, healthy & nutrient dense ladoos made with ragi flour, jaggery, nuts & seeds. This ragi ladoo or nachni laddu make an amazing snack for toddlers, kids & women. I have made these countless number of times for my family & always turn out wonderful.ragi or nachni or finger millet is a healthy grain and should be included in the food that we make. being very rich in calcium it is excellent for kids and women. I have got a lot of requests to add ragi recipes. so will add them one by one. usually, I just add some ragi flour in the everyday roti dough I make and that’s how we include ragi in our diet. I also make ragi kheer, ragi halwa, ragi dosa ,ragi rotis and ragi idli at times. on occasions, I make ragi pooris too.

How to make nachni ladoo or ragi ladoo recipe

  1. Take 1cups ragi flour (nachni or finger millet flour) in a kadai or a thick bottomed broad pan.
  2. keep the pan on a low flame or sim and begin to roast the ragi flour. you have to stir often while roasting the flour so that there is even roasting.
  3. roast till the colour changes and you get a nice aroma from the ragi flour. about 6 to 8 minutes on a low flame. timing will vary with the material, size and thickness of the pan. I used a steel kadai which does not have a thick bottomed base, thus it took me just 6 minutes to roast the ragi flour.
  4. then add ⅓ cup ghee in the flour.
  5. the ghee will melt.
  6. begin to mix the ghee with the flour.
  7. keep on stirring and roasting this mixture for 5 to 7 minutes more. again here timing will vary with the material, size and thickness of the pan.
  8. do check the taste of the ragi flour and you will get a crunchy taste. there should be no rawness in the taste. it took me 5 minutes to get the roasting done at this step, due to the steel kadai I used.
  9. then switch off the flame & place the pan down. add ½ teaspoon cardamom powder.
  10. next add ¾ cup jaggery powder. you can also grate a block of jaggery and then add. you can use powdered sugar instead of jaggery, but add sugar as per taste.
  11. begin to mix very well.
  12. break the tiny lumps of jaggery if any with the spoon or spatula.
  13. let this ragi ladoo mixture become warm, then mix everything again very well with your hands and break small lumps if any with your hands.
  14. take a portion of the mixture and shape into laddoos. if you are unable to form ragi ladoos, then add a few tablespoons of ghee which is at room temperature. mix again very well and begin to shape the ladoos.
  15. make all ragi ladoos this way with the mixture.
  16. store ragi ladoo in an airtight jar or container. serve them as a sweet snack.

Ingredients for ragi ladoo

  • 1 cups ragi flour or finger miller flour – sprouted or plain
  • ¼ to ½ cup sesame seeds or any seeds or nuts (refer notes)
  • 4 green cardamoms
  • ¼ cup peanuts or any other nuts
  • 150 grams jaggery or palm sugar or sugar (refer notes)
  • ¼ cup desiccated coconut or copra (optional)
  • 1 ½ to 2 tbsp Ghee or coconut oil

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