Ragi Ladoo Recipe – Easy Jaggery & Ghee Indian Sweet Snack

Last Updated on 6 months ago by Neha Deshmukh

Ragi Ladoo Recipe – Easy Jaggery & Ghee Indian Sweet Snack

Hey everyone! If you’re looking for a healthy and delicious Indian sweet snack, you’ve come to the right place. I’m so excited to share my go-to Ragi Ladoo recipe with you. These aren’t just tasty; they’re packed with goodness, and surprisingly easy to make! I first made these when I was trying to sneak more millets into my family’s diet, and they were a hit – even with the kids!

Why You’ll Love This Recipe

These Ragi Ladoos are the perfect guilt-free treat. They’re naturally gluten-free, and ragi is a nutritional powerhouse. Plus, the combination of jaggery, ghee, and cardamom is just heavenly. They’re perfect for a quick energy boost, a festive snack, or just when you’re craving something sweet and wholesome.

Ingredients

Here’s what you’ll need to make these delightful ladoos:

• 1.5 cups ragi flour (approx. 190g)
• 0.75 cup organic powdered jaggery (approx. 150g)
• 0.33 cup Ghee (approx. 75ml)
• 0.5 teaspoon cardamom powder (approx. 2.5g)

Ingredient Notes

Let’s talk ingredients! Getting the right ones makes all the difference.

Ragi Flour: Nutritional Benefits & Types

Ragi, or finger millet, is a fantastic grain. It’s rich in calcium, iron, and fiber. You can find ragi flour easily in most Indian grocery stores, or online. I prefer using the fine ragi flour for a smoother ladoo texture.

Jaggery: Organic vs. Regular & Flavor Profile

Jaggery is unrefined sugar, giving these ladoos a lovely caramel-like flavor. Organic jaggery is a great choice if you can find it, as it’s processed with fewer chemicals. The flavor difference isn’t huge, but I find organic jaggery has a slightly more complex taste.

Ghee: Clarified Butter – Choosing Quality & Regional Variations

Ghee adds richness and a beautiful aroma. Opt for good quality ghee – homemade is best, if you can! Different regions in India have slightly different ghee flavors, depending on the source of the milk.

Cardamom Powder: Freshly Ground vs. Store-Bought

Freshly ground cardamom powder is always best. The aroma is so much more vibrant! But store-bought is perfectly fine if you’re short on time. Just make sure it’s from a reputable brand.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, take a heavy-bottomed pan and roast the ragi flour on low heat for 6-8 minutes. Stir constantly to prevent burning. You’ll know it’s ready when it becomes fragrant and the color changes slightly.
2. Now, add the ghee to the roasted ragi flour. Continue roasting for another 5-7 minutes, mixing well. The mixture will start to become crunchy – that’s what we want!
3. Turn off the heat. Add the powdered jaggery and cardamom powder. Mix everything thoroughly to break up any lumps. This part can take a little elbow grease!
4. Let the mixture cool down slightly – just enough so you can handle it. While it’s still warm, start shaping it into ladoos. If the mixture feels too dry, add a little more ghee, a teaspoon at a time.
5. Once you’ve shaped all the ladoos, store them in an airtight container. And that’s it! You’ve made delicious, healthy Ragi Ladoos.

Expert Tips

A few little things that can make a big difference:

Achieving the Perfect Ladoo Texture

The key is getting the right consistency. You want the mixture to hold its shape without being too crumbly or sticky.

Roasting Ragi Flour: Avoiding Burning

Low and slow is the way to go! Keep the heat low and stir constantly. Burnt ragi flour will ruin the flavor.

Working with Jaggery: Preventing Lumps

Powdered jaggery helps, but it can still clump. Mixing vigorously while the flour is still warm is crucial.

Shaping Ladoos: Tips for Uniformity

Use a small scoop or spoon to portion out the mixture for each ladoo. This will help you get a more uniform size.

Variations

Want to switch things up? Here are a few ideas:

Vegan Ragi Ladoo

Substitute the ghee with an equal amount of coconut oil. It will slightly alter the flavor, but still be delicious!

Gluten-Free Ragi Ladoo (Naturally Gluten-Free!)

This recipe is naturally gluten-free, but always double-check your ragi flour packaging to ensure it hasn’t been processed in a facility that also handles gluten.

Spice Level Adjustment: Adding a Hint of Nutmeg or Ginger

A pinch of nutmeg or grated ginger can add a lovely warmth to these ladoos. My grandmother always added a tiny bit of grated ginger!

Festival Adaptations: Incorporating Nuts for Special Occasions

For festivals, I love adding chopped almonds, cashews, or pistachios to the mixture. It adds a lovely texture and festive touch.

Serving Suggestions

These ladoos are perfect on their own with a glass of milk or a cup of chai. They also make a great addition to a festive platter.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to a week. They can also be stored in the refrigerator for up to two weeks.

FAQs

Got questions? I’ve got answers!

What are the health benefits of ragi ladoo?

Ragi is incredibly nutritious! These ladoos are a good source of calcium, iron, fiber, and antioxidants. They’re great for energy, digestion, and overall health.

Can I use a different sweetener instead of jaggery?

You can try using dates or honey, but it will change the flavor and texture. Jaggery really gives these ladoos their unique taste.

How long do ragi ladoos stay fresh?

They stay fresh for about a week at room temperature, or up to two weeks in the refrigerator.

What if my ladoo mixture is too dry and crumbly?

Add a little more ghee, one teaspoon at a time, until the mixture comes together.

Can I make these ladoos ahead of time for a party?

Absolutely! You can make them a day or two in advance and store them in an airtight container.