Ragi Laddu
Traditional South Indian sweet balls made with roasted ragi flour, jaggery, and ghee. These laddus are a wholesome, energy-dense snack often given to growing children, pregnant women, and nursing mothers for their exceptional calcium and iron content.
Prep Time
10 min
Cook Time
15 min
Servings
15
Difficulty
easy
Ingredients
- Ragi (finger millet) flour — 1.5 cups (180 g)
- Jaggery, grated — 3/4 cup (150 g)
- Ghee — 3 tablespoons
- Cardamom powder — 1/2 teaspoon
- Dry ginger powder (saunth) — 1/4 teaspoon
- Grated fresh coconut (or desiccated) — 2 tablespoons
Instructions
- 1
Dry roast the ragi flour in a heavy-bottomed pan over low to medium heat for 8-10 minutes, stirring continuously. The flour will darken slightly and release a nutty aroma. Be careful not to burn it.
- 2
In a separate pan, add grated jaggery with 2 tablespoons of water. Heat on low until the jaggery melts completely. Strain if it has impurities.
- 3
Add the roasted ragi flour to the melted jaggery. Mix well and cook on low heat for 2-3 minutes, stirring constantly.
- 4
Add ghee, cardamom powder, dry ginger powder, and grated coconut. Mix everything thoroughly until well combined.
- 5
Remove from heat and let the mixture cool until it is warm enough to handle but not too hot.
- 6
Grease your palms lightly with ghee. Take small portions of the mixture and press firmly to shape into round balls (laddus) about 1.5 inches in diameter.
- 7
Let the laddus cool completely at room temperature. Store in an airtight container. They keep well for up to 10 days at room temperature.
Tips
- •Roast the ragi flour on low heat with patience. Roasting removes the raw taste and makes the laddus fragrant. Under-roasted flour gives a bitter aftertaste.
- •Shape the laddus while the mixture is still warm. If it cools too much, the jaggery hardens and the laddus will not hold together. Reheat gently if needed.
- •For extra nutrition, add 2 tablespoons each of chopped almonds and roasted flax seeds.