Meal Prep · Indian
Ragi Ladoo
Healthy and delicious finger millet sweet treats, perfect for a quick energy boost.
Ingredients
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Step-by-step- Heat a heavy-bottomed pan on medium-low heat. Add the ragi flour and dry roast for 8-10 minutes, stirring continuously, until it becomes aromatic and slightly darker in color. Be careful not to burn it. Transfer the roasted flour to a large mixing bowl and let it cool slightly.
- In the same pan, melt the ghee on low heat. If using, add the chopped cashews and almonds and fry until golden brown. Remove the nuts and set aside.
- Add the grated jaggery to the remaining melted ghee in the pan. Stir constantly until the jaggery melts completely and forms a syrupy consistency. Do not overcook to avoid crystallization.
- Pour the melted jaggery-ghee mixture over the roasted ragi flour in the mixing bowl. Add the fried nuts and cardamom powder.
- Mix everything thoroughly with a spoon or spatula. Once it’s cool enough to handle, use your hands to mix well, ensuring the jaggery and ghee are evenly distributed.
- If the mixture seems too dry to form ladoos, add warm milk one tablespoon at a time until it comes together. Take small portions of the mixture and press firmly to form round ladoos (balls) of your desired size.
- Arrange the Ragi Ladoos on a plate and let them cool completely before storing.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 150-180 kcal (per ladoo) |
| Protein | 3-4 g (per ladoo) |
| Fiber | 2-3 g (per ladoo) |
| Carbohydrates | 20-25 g (per ladoo) |
Storage & Freezer Guide
Make it last Refrigerator 5-7 days
Store Ragi Ladoos in an airtight container to maintain freshness and prevent them from drying out. They are best enjoyed at room temperature.
Freezer Up to 1 month
Wrap individual ladoos tightly in cling film, then place them in a freezer-safe bag or container. Thaw at room temperature for a few hours before serving.
Reheat Not applicable
Ragi Ladoos are traditionally enjoyed at room temperature or slightly chilled. No reheating is required.
Chef’s Corner
- Adjust the amount of jaggery to your sweetness preference. You can also use regular sugar or a mix of both.
- For extra flavor and nutrition, consider adding a pinch of edible gum (gond) or a tablespoon of desiccated coconut while roasting the flour.
- Ensure the ragi flour is roasted well to eliminate its raw taste, but be careful not to over-roast, as it can make the ladoos bitter.
- If the mixture becomes too crumbly, add a little more melted ghee or warm milk, one teaspoon at a time, until it binds properly.
