Ragi ladoo, a delicious and easy ladoo recipe, that takes just 10 minutes to make. A millet dessert sweetened with organic jaggery and flavored with cardamom and clove.Jump to Recipe
Table of contents
💪 Ragi Flour | Millet Health Benefits
Ragi, finger millet or nachini is the most commonly known millet in India. I personally feel it is introduced much early into our diets than the rest of the millet family. The first weaning food introduced to a child is ragi porridge. Ragi is rich in calcium and fiber. One of the main reason, for it to be a baby food, to develop strong bones in growing children.
Ragi porridge mixed with buttermilk or Ragi mudde is still a main meal for many farmers in South-India. The strength and stamina required to do such hard work doesn’t come from fancy food, it is there in our humble traditional forgotten food. The more we turn to our cultural and traditional food stuff, better healing happens and more healthier we become.
💭 How to Include Ragi/Finger millet
I can totally understand if you are not a porridge person. At home, I love porridges, but both my kids run a mile, when I even suggest the dish. This delicious ragi malt with cashews is a hit recipe with them.
Being a South-Indian, our regular breakfast is Idly/Dosa. This fermented Ragi dosai made with whole ragi and urad dal is a regular at home. If you don’t prefer grinding and fermenting batters, here is a quick and easy Instant Ragi dosai or Ragi Idiyappam, made with Ragi flour.
🔖 Ragi Ladoos | Microwave Version
Coming to today’s recipe of ragi ladoo. This is yet another old recipe, i posted in 2010, my initial blogging days. It is a quick to make laddu recipe, it takes less than 15 minutes to make. All you have to do is roast the flour, add jaggery and ghee, shape them.
These ragi ladoos are a quick to make snack. They are healthy and way better than the store-bought, sugar-laden snack. The ladoos are easy to carry to school or work as a snack. They are a wonderful gift to your food loving friends and family.
📋 The Ingredients
- Ragi flour, I have used sprouted ragi flour, brought from rootz organics in UAE. You can also use normal ragi flour or popped ragi flour, otherwise called huri hittu.
- Sweetener, I have used organic jaggery powder in this recipe. You can use white/brown sugar, coconut sugar, palm sugar etc. There might be a slight difference in the sweetness of these different sugars, so use accordingly.
- Desiccated coconut, though optional, I would recommend using, as it adds nice flavor.
- Ghee, the fat used in binding the ladoo. Ghee is a good fat, it is healthy to eat ghee in the required amount. Incase you have any specific dietary requirement and looking for a vegan version, pls check this recipe of Gluten-freen & Vegan Ragi Ladoos
- Cardamom and clove is used to flavor the ladoos.
- Nuts , I have used few almonds and cashews as a garnish in the ragi laddu recipe.
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Take sprouted ragi flour, coconut and ghee in a microwave safe bowl. Mix the ghee well with the flour. Microwave cook at high for 1 minute and 30 seconds.
- Remove the bowl, using a spatula, mix the flour well. The ghee would have made the flour clump here and there, use the spatula well and mash and mix the flour.
- Microwave cook again at high for another 1 minute. By this time, you should smell the aroma of toasted ragi flour mixed with ghee. Remove the bowl again, mix it well with the spatula.
- Now add the jaggery to flour mix and the chopped nuts. Add ghee little by little and make them into balls.
- The number of ladoo you get depends on the size you shape them. Store them in an air-tight container. They stay pretty good on the counter for a week.
If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
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More Millet Recipes
Ragi Ladoo | Millet Laddu | Microwave Method
- Measuring cups and spoons
- ½ cup Sprouted Ragi flour you can also use normal ragi flour or popped ragi flour
- ½ cup organic jaggery powder I used dhatu organic jaggery powder
- ¼ cup desiccated coconut
- 4 pods cardamom
- 1 no clove
- ½ cup ghee, melted you might not need all of it.
- 4 tablespoon almonds and cashews, chopped
- Take ragi flour, coconut and 1 tablespoon ghee in a microwave safe bowl. Mix the ghee into the flour with your hands. Microwave the flour mix for 1 minute and 30 seconds.
- Remove the bowl from the microwave, using a spatula, mix the flour nicely. do not use your hands, the flour mix will be hot. The ghee would have clumped with the flour. So, mix it nicely with the spatula.
- Microwave the flour mix for another minute. By this time, you should smell the nice aroma of toasted flour. If you still smell raw flour, then you can microwave again for 30 more seconds.
- To this flour mix, add jaggery and chopped nuts and mix well.
- To this mix, now slowly add 1-2 teaspoon of ghee at a time and shape them into balls. I made around 13-14 ladoos. The number of ladoos depend on the size of ladoo.
- Store the ladoo in an air-tight container. They stay well on the counter for a week.
These quick and easy ragi ladoos are delicious treat anytime. Today I took them for a small friends meet it was well received by kids and adults. They make a wonderful gift to your friends and family on their special occasions.