Ragi Ladoo – Nachni Ladoo

Ragi Ladoo is a super easy and delicious Indian sweet dish. These ladoos are made with finger millet flour, ghee, sugar, coconut, nuts, and cardamom. Nachni ladoos are soft, tasty, and melt-in-your-mouth sweet balls to enjoy as snacks or dessert. 

Finger millet flour, aka ragi flour, is loaded with calcium, iron, and various essential nutrients. Nachni ladoos make a perfect and healthy snack for growing kids. These ladoos can make a wonderful addition to your Diwali sweets as well. 

Ragi flour is roasted in some melted ghee until it releases the nutty aroma from the flour. The time for roasting depends on the quantity and quality of the flour. I always use a fresh batch of the ragi flour and homemade ghee for a great tasting ragi ladoos. 

Combining roasted desiccated coconut, nuts, and cardamom to the ragi ladoo adds an amazing flavor and crunch. However, it is completely optional – you can simply add cardamom powder for the flavor. 

Prepare the ragi ladoos by adding ingredients of your choice to make it your personal favorite. Don’t forget to check out my variations section – I am going to share a variety of ingredients to make them versatile. 

What Is Ragi Flour?

Ragi flour is also known as nachni or finger millet flour. Finger millet is a gluten free whole grain, very rich in protein, calcium, iron, and fibers. It is grown in various regions of India and Africa. Nowadays ragi is getting popular around the world for its health benefits. 

The vitamins, minerals, and fiber can provide important health benefits. It helps for the good functioning of the kidney, heart, and brain. Finger millet can help to support a  good digestive system and eliminates blood glucose spikes. It also helps maintain the health of your skin, blood, and organs. 

Ingredients:

• Ragi flour
• Ghee
• Powdered sugar
• Dessicated coconut
• Cashew nuts
• Almonds
• Pistachios
• Cardamom powder

Ragi Ladoo Step By Step Recipe

In a kadhai or pan, dry roast the coconut on low heat for about 3-4 minutes, and set aside. 

Wipe down the pan with a kitchen towel. Melt the ghee in the same pan, add ragi flour, and keep roasting frequently on low heat for about 15 minutes. 

Keep pressing and roasting the ragi flour with a spatula for that perfect soft and creamy texture. 

Keep roasting the ragi flour continuously for 8-10 minutes or until the raw aroma is out of the flour. Taste some flour mixture to check if it is roasted properly. 

Carefully transfer the roasted ragi flour to a big mixing bowl and let it cool down for about 25-30 minutes.

Transfer roasted coconut, chopped nuts, cardamom powder, and mix everything well. 

Add powdered sugar little at a time and mix it well with the roasted ragi flour. 

Next, keep rubbing the mixture with the palms of your hands. It will smooth out the mixture and ghee will start releasing from it – which will help form smooth ladoos.

Take 2-3 tbsp of ladoo mixture and shape it into a smooth round ball.

Repeat the same step with the remaining mixture and form ladoos. 

Keep the ladoos on a plate to air dry them.

After 10-15 minutes, with your finger slightly move each ladoo in a circular motion which will help the laddo not to stick at the bottom and will make it easy to lift from the plate without breaking.

After 30 minutes, they will completely get dry and then you can store them in an airtight container.

Tips For Making Ragi Ladoo 

• Roasting the ragi flour patiently on low heat without burning is very important. Do not roast the flour on medium or high heat – it might roast the flour too quickly from outside and not from inside. 
• Depending on the thickness/type of the pan, quantity, and temperature setting the amount of time for perfectly roasting the ragi flour will change.
• When the mixture starts releasing ghee, becomes soft, gives off a nice aroma, and turns dark brown, the ragi flour is fully roasted.
• If you cool down the roasted ragi flour for longer or overnight then just heat it again for 1-2 minutes and break the flour with your fingers before adding powdered sugar to it.
• Once you add the sugar and if you feel that ragi flour is not roasted properly, you will not be able to roast it again. Make sure to roast the flour evenly on low heat – you may taste some roasted flour before adding sugar and roast on low heat as needed.

Variations

• Edible Gum: Edible gum or gond is extracted from the bark of the acacia tree. It can be added to various dishes especially in the winter. Gond can be added by deep frying them (crystals) in the ghee or pop them in the microwave for 1 minute. Later on, crush the edible gum crystals with your fingers or in a grinder. Transfer them into the roasted ragi flour mixture before forming the ladoos. You can add 2 tbsp of edible gum in this recipe.
• Makhana: Makhana is a type of seed also known as fox nuts or lotus seeds. Roast some makhana seeds in the pan for about 5-7 minutes with a few drops of ghee, grind into a powder, and add into the roasted ragi flour. Use around 30-40 grams and increase the sugar quantity if you wish.
• Dried Dates Powder: You can roast 1-2 tbsp dried dates powder with some ghee and mix it before shaping the ladoos. 
• Dry Fruits: You can add some chopped dried figs, apricots, or dates in the ladoos. 
• Sesame Seeds: Combine 2 tbsp toasted sesame seeds in the ladoo mixture. 
• Poppy Seeds: Add 2 tsp roasted poppy seeds if you wish in the ladoo mix.  
• Jaggery Powder: Use jaggery powder instead of powdered sugar in the recipe. Adjust the sweetness according to your preferences. 

How To Store The Ragi Ladoo?

You can store the ragi ladoos in an airtight container at room temperature for 1 month.

Store the ladoos in an airtight container for about  2 months in the refrigerator. 

Warm the ladoos for 2-3 seconds in the microwave if you decide to store them in the refrigerator before eating. 

DID YOU LIKE THIS RECIPE? 

If you’ve tried the Ragi Ladoo recipe then don’t forget to rate it. 

I will love to hear from you!

FOLLOW ME

Facebook|Instagram|Pinterest 

Did you try this recipe?

Follow @lifeisforfoodblog on Instagram, snap a photo, and tag it #lifeisforfoodblog

I love to know what you are making!