Ragi laddu

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Ragi laddu

Rs.140.00Free Shipping
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Ragi laddu or ragi ladoo (Finger Millet Balls), sharing a healthy sweet treat with you all. Ragi is known as red millet or finger millet in English. High in absorbable calcium, iron and fiber.
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Specifications of Ragi laddu

Ingredients (240 ml cup used)

  1. 2 cups Ragi flour / Finger millet flour (roasted or sprouted & roasted)
  2. 1 cup of white sesame seeds
  3. 1 cup of desiccated coconut
  4. 1 cup of peanuts
  5. 2.5 cups + 3 to 4 tbsps. of powdered or grated Jaggery (make sure you use one that doesnt have the taste of salt in it)
  6. 1 tbsp. of ghee for jaggery syrup (can increase another spoon if desired)
  7. 2 tbsps. ghee for smearing on to the palms while rolling the balls
  8. 6 to 8 green cardamoms powdered finely


1.     In a heavy bottom pan, dry roast coconut for few minutes, transfer to a plate. Add peanuts and roast them, set aside to cool. In the same pan dry roast sesame seeds quickly without burning. Set these aside with the coconut. Remove the skin of the peanuts. Roast ragi flour if it is raw one and not sprouted and roasted one.

2.     To a dry blender jar, add peanuts, sesame and coconut and pulse them several times to make a coarse powder.

3.     To the blender, add flour, cardamom powder and pulse the mixer again to mix everything.

4.     Add jaggery to a pot with enough water and boil on a low flame to melt it. Pass this through a strainer to remove stones etc. Mix one tsp ghee with the syrup.

5.     Boil the syrup till it reaches a soft ball consistency. Check by dropping little syrup in a bowl filled with water. Roll it to a soft ball.

6.     Switch off the stove, add the processed flour and peanuts mix.

7.     Mix well and ensure no lumps formed. Grease your palms, take small portions of this hot mixture and roll them to balls. Do not let the mixture rest, otherwise it dries up and cannot make balls.

8.     Store in an airtight jar. For more clear instructions refer step by step pictures

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