Ragi ladoo
Ragi ladoo, from above
VegKarnataka

Ragi ladoo

Ragi in its party clothes: roasted in ghee, sweetened with jaggery, rolled round.

30 minTime
2 gProtein each
mildSpice
Karnataka's grain, sweetened2 chapters · 1 min read

Make it your way

Grandma's wayGhee roasted ragi, jaggery and cardamom, pressed into ladoos.
The original
198kcalsame
2 gproteinsame
3 gfibresame
30minutessame

Ragi ladoo.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Ragi flour (finger millet flour)1½ cups
Ghee4 tbsp, melted
Jaggery¾ cup, powdered
Almonds30 g, ground to a fine powder (no whole nuts)
Desiccated coconut (unsweetened shredded coconut)3 tbsp
Cardamom¼ tsp
Milk2 tbsp, warm, only if needed

Method

4 steps
  1. 1Roast the ragi flour in half the ghee on low heat, stirring constantly, for 10 to 12 minutes.
  2. 2Add the coconut and almond powder and roast 2 minutes more. Cool until just warm.
  3. 3Mix in the jaggery, cardamom and remaining ghee. Rub with your fingers until it holds when pressed.
  4. 4Shape into 15 small ladoos, adding a spoon of warm milk only if it crumbles.
Serve it like this

Pack one or two ladoos in paper cases. At home, serve with a glass of warm milk.

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Make it a meal

What goes with Ragi ladoo: a bread or rice, a side, something to drink and something sweet.

On the side Nucchinunde50 min
On the side Vegetable saagu35 min
To drink Ragi malt10 min
To drink Masala chai10 min
Something sweet Mysore pak40 min
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