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.
Ingredients
- 500 grams Ragi flour
- 250 grams Ghee
- 350 grams Powdered sugar grind the regular sugar
- 1/3 cup Dessicated coconut
- 7-8 Cashew nuts chopped
- 7-8 Almonds chopped
- 10-12 Pistachios chopped
- 1.5 tsp Cardamom powder freshly ground
Instructions
- 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.
Notes
- 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.