Ragi Laddu Recipe

ragi laddu recipe

Ragi laddu recipe enables you make delicious laddus and, at the same time, reap the ragi health benefits. A highlight of the recipe is it uses flour made from sprouted or germinated ragi, rather than that made from regular ragi. Dessicated coconut makes the laddu visually appealing. Further,the ragi laddu recipe that follows makes use of jaggery as a substitute for sugar.

Why use sprouted ragi flour? it is said to be rich in iron. Also, the ragi laddu recipe has jaggery, and not sugar, as an ingredient, because jaggery is said to be good for health. Read more about the ragi health benefits and jaggery benefits in the blog.

The ragi laddu is soft. Thanks to the milk and ghee, the ingredients that gives this trait to the laddu. The almonds and cashew nuts in this sweet dish makes it crunchy. All these make the laddu a delight to eat.

Is it difficult to make the laddus? Not at all, with just a few steps and ingredients you can prepare them. You may want to make these for festivals and special events like birthdays. Consider the ragi laddu as a snack too.

A most important reason why you want to make the laddus would be to harness the health benefits of ragi.

how to make ragi ambli
Ragi ambli is said to be nutritious
Drinking a glass of ragi ambli or porridge in the morning can be a great way to start a day. Here is the ragi ambli recipe.

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Servings: 9 laddus


1. Sprouted ragi, finger millet, mundal, kezhvaragu, nachni or ragulu flour 1 cup
Here is how to make sprouted ragi flour.
2. Jaggery pieces 1/2 cup
3. Ghee 1-and-1/2 tablespoon
4. Dry coconut / copra gratings 1/4 cup
5. Milk 1/4 cup
6. Cashew nuts and almonds, pieces, 8-10
7. Cardamom powder 1/4 teaspoon
8. Dessicated coconut powder for garnishing

How to make Ragi Laddu?

ragi laddu recipe video

1. Break the cashew nuts and almonds into pieces.

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2. Grind the jaggery pieces to a powder.

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If the jaggery is wet you cannot grind it to a powder. In that case, grate the jaggery instead of breaking it into pieces.
3. Boil the milk and keep it hot.

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4. Heat the ghee in a kadai / thick bottomed utensil.

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5. Set the flame to low.

Add the nuts when the ghee becomes hot.

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Fry till these turn to golden brown.

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Remove the nuts and keep aside.
6. Add the sprouted ragi flour.

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Fry till you get the roasted aroma of ragi flour.

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Switch off the stove.
7. Add jaggery, dry coconut gratings and cardamom powder.

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8. Add milk and mix.

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Add nuts. Mix.

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Press the mixture down with the spatula.

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Cover the utensil.

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Leave the utensil on the stove for 2-3 minutes.
9. Shape a small portion, the quantity of which depends on the size of the laddu you want to make, into a ball.

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If the mixture is too dry, and you cannot make a ball, add some more milk and mix.
10. Roll the ball in a plate with the dessicated coconut powder to coat the ball.

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Here are the steps on how to make dessicated coconut at home.
11. Ragi laddu is ready.

ragi laddu final

TIPS Ragi Laddu Recipe
1. Try to use sprouted ragi flour, because it is has more iron. In case such a flour is not available, use the regular ragi flour.
2. Use finely-grated dry coconut, if dessicated coconut is not available.
3. Decrease or increase the amount of jaggery to control the sweetness of laddus.
4. You can store ragi laddus for 4-5 days at room-temperature.