Ragi Laddu | Nachni Ladoo
Ragi Laddu is an Indian sweet made with finger millet, jaggery, ghee and nuts. It makes for a perfect afternoon snack or after-school snack for kids.
Ingredients
- 180 g Ragi Flour (one cup)
- 100 g Powdered Jaggery /Sugar
- 1 tsp Cardamom powder
- 4 tbsp Ghee melted
- 2 tbsp Chopped Nuts
Instructions
- Keep all the ingredients ready and measured.
- Place a small tadka pan and add ½ tsp of ghee. Add the assorted nuts to the ghee and roast it on a low flame to help it crisp up.
- Turn off the flame and place the nuts on a cutting board. Once the nuts have cooled down, chop the nuts into small pieces.
- Now, place a larger pan on a low to medium flame. Add three tablespoons of ghee, followed by the ragi flour and roast it for a minute on a very low flame. Keep moving the spatula back and forth to ensure that the ragi flour does not burn.
- Next, add the cardamom powder and powdered jaggery. Give it all good mix until they are well combined. The jaggery will melt a little bit and at this stage you can switch off the heat. When you take a small bit of the ragi mixture and scrunch it up in your palm, all the ingredients should stick to each other.
- Add the chopped nuts and mix well.
- Once the ragi and jaggery mixture has cooled down to a temperature that you can handle, take a drop of ghee and rub it on you both your palms.
- Take a small quantity of the ragi laddu mixture and start rolling it into small laddus.
- I like to make small ladoos since they prove to be a great snack in between, but you can roll them into any size you want.
- Once all the ragi ladoo mixture is used up, allow them to cool down before storing it in an air tight container.