Authentic Nachani Flour Laddoo Recipe – Poha & Coconut Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Nachani Flour Laddoo Recipe – Poha & Coconut Delight

Introduction

Oh, laddus! Just the word conjures up images of festive celebrations and happy gatherings, doesn’t it? I remember my grandmother making these during Ganesh Chaturthi – the aroma of roasting flour and ghee would fill the entire house. Today, I’m sharing a recipe that’s incredibly close to my heart: Nachani Flour Laddoo. These aren’t just delicious; they’re packed with goodness and surprisingly easy to make once you get the hang of it. Let’s dive in!

Why You’ll Love This Recipe

These Nachani Flour Laddoo are a delightful blend of textures and flavors. The slight crunch from the fried poha, the sweetness of jaggery, and the nutty aroma of ghee… it’s a truly satisfying treat. Plus, Nachani flour (ragi) is a nutritional powerhouse! They’re perfect for festivals, gifting, or simply enjoying with a cup of chai.

Ingredients

Here’s what you’ll need to create these little bundles of joy:

• 2 cups Nachani Flour (Ragi/Finger Millet Flour) – about 200g
• 1 cup Wheat Flour – about 100g
• 0.5 cup Grated Dry Coconut – about 50g
• 0.5 cup Thick Poha (Flattened Rice) – about 50g
• 1 cup Desi Ghee – about 225g
• 1.25 cup Powdered Sugar – about 150g
• 1 cup Crushed Jaggery – about 150g
• 0.5 teaspoon Cardamom Powder
• 20-25 Almonds/Cashews
• 1 tablespoon Milk

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Nachani Flour (Ragi/Finger Millet Flour) – Health Benefits & Regional Uses
Nachani is a fantastic gluten-free grain, rich in calcium and iron. It’s a staple in many South Indian diets and is known for its cooling properties. You can easily find it at Indian grocery stores or online.

Wheat Flour – Types & Substitutions
I’ve used whole wheat flour (atta) here, but you can experiment with different types. If you’re strictly gluten-free, you can substitute it with more Nachani flour or a gluten-free flour blend.

Desi Ghee – Importance & Aroma
Desi ghee (clarified butter) is essential for that authentic flavor and aroma. It adds a richness that no other fat can replicate. Don’t skimp on the ghee!

Thick Poha (Flattened Rice) – Choosing the Right Kind
Make sure you use thick poha, not the thin, delicate variety. The thicker poha holds its shape better when fried and adds a lovely crunch.

Grated Dry Coconut – Fresh vs. Dried
I prefer using dried grated coconut for this recipe, as it roasts beautifully. If you’re using fresh, make sure it’s not too moist.

Jaggery – Varieties & Flavor Profile
Jaggery adds a beautiful caramel-like sweetness. You can use any variety you prefer – golden jaggery has a milder flavor, while dark jaggery is more intense.

Cardamom – Quality & Freshness
Freshly ground cardamom powder is best! It adds a wonderful fragrance. If using store-bought powder, make sure it’s relatively recent.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the grated coconut in a pan over medium heat until it turns golden brown. This takes about 5-7 minutes. Set aside to cool.
2. Next, heat 1.5 tablespoons of ghee in a ladle. Fry the thick poha until it’s crispy and golden. Use a strainer to ensure even cooking. Remove and set aside.
3. In the same ghee, fry the almond/cashew pieces until lightly browned. Reserve all the ghee – we’ll need it later!
4. Now, in a heavy-bottomed pan, roast the Nachani flour with ½ cup of ghee over low heat for 15-18 minutes. Stir constantly to prevent burning. You’ll know it’s ready when it becomes fragrant.
5. Remove the pan from the heat. Immediately add the milk and stir vigorously. This creates a light and airy texture – it’s a little trick my grandmother taught me!
6. Let the mixture cool slightly. Separately, roast the wheat flour in the remaining ghee until golden brown and fragrant.
7. Combine both flours in a large bowl. Add the crushed jaggery and mix thoroughly.
8. While the mixture is still warm, add the roasted coconut, fried poha, powdered sugar, cardamom powder, and fried nuts. Mix everything well.
9. Shape the mixture into laddus while it’s still warm. If the mixture feels too dry, add a little extra ghee, a teaspoon at a time.
10. Store the laddus in an airtight container at room temperature for up to 2 weeks.

Expert Tips

A few things I’ve learned over the years…

Roasting Techniques for Nachani Flour
Low and slow is the key! Roasting on low heat prevents burning and ensures even cooking. Constant stirring is also crucial.

Achieving the Perfect Laddoo Texture
The milk is a game-changer! It creates a light and airy texture that makes the laddus melt in your mouth.

Working with Jaggery
Jaggery can sometimes be a bit stubborn. If it’s very hard, you can gently warm it up to make it easier to crush and mix.

Frying Poha for Optimal Crispness
Using a strainer while frying the poha ensures it cooks evenly and becomes perfectly crispy.

Variations

Let’s get creative!

Vegan Nachani Laddoo
Substitute the ghee with coconut oil or another plant-based fat.

Gluten-Free Nachani Laddoo (ensure ghee is suitable)
Ensure your ghee is certified gluten-free if you have a severe allergy.

Spice Level Adjustment – Adding a Pinch of Nutmeg or Saffron
A tiny pinch of nutmeg or a few strands of saffron can add a lovely warmth and aroma.

Festival Adaptations – Ganesh Chaturthi & Diwali Special
These are perfect for offering during Ganesh Chaturthi or gifting during Diwali!

Sugar Substitutions – Using Dates or Coconut Sugar
You can replace the powdered sugar with dates paste or coconut sugar for a healthier option.

Serving Suggestions

These laddus are delicious on their own, but they also pair beautifully with a glass of warm milk or a cup of masala chai.

Storage Instructions

Store in an airtight container at room temperature for up to 2 weeks. They tend to get a little harder over time, so enjoy them while they’re fresh!

FAQs

Got questions? I’ve got answers!

What is Nachani flour and is it gluten-free?
Nachani flour, also known as ragi flour, is made from finger millet. It’s naturally gluten-free and a great source of calcium and iron.

Can I use store-bought roasted coconut for this recipe?
Yes, you can! Just make sure it’s not overly sweetened.

How do I know when the Nachani flour is roasted enough?
The flour will become fragrant and slightly change color. It should also feel warm to the touch.

My laddoo mixture is too dry, what should I do?
Add a teaspoon of ghee at a time until the mixture comes together.

Can these laddos be made ahead of time and frozen?
While not ideal, you can freeze them for up to a month. They might lose a little texture upon thawing.

What is the shelf life of these laddos at room temperature?
They’ll stay fresh for up to 2 weeks in an airtight container.