- Wash and soak ragi in water for at least 2 hours. Drain and grind with 1.5-2 cups of water until smooth.
- Strain the ground ragi mixture through a fine-mesh sieve, extracting the liquid (ragi milk), and set aside.
- Cook chana dal with enough water until soft (do not overcook). Set aside.
- Melt jaggery with 1/2-1 cup of water, strain to remove impurities, and set aside.
- In a thick-bottomed pan, combine ragi milk, jaggery syrup, and coconut milk. Stir continuously over medium heat.
- Continue stirring to prevent sticking. As the mixture thickens, add cardamom powder and mix well.
- Add ghee around the edges of the pan and continue stirring until it's incorporated.
- Mix in cooked chana dal and stir until the mixture reaches a thick, pudding-like consistency.
- Transfer to a greased plate or tray, flatten smoothly, and let it cool completely.
- Cut into desired shapes and serve.
- Calories:220 kcal25%
- Energy:920 kJ22%
- Protein:6 g28%
- Carbohydrates:35 mg40%
- Sugar:18 mg8%
- Salt:20 g25%
- Fat:8 g20%
Last Updated on 2 months by Neha Deshmukh
Authentic Ragi & Chana Dal Laddu Recipe – Jaggery Sweet Treats
Introduction
Oh, laddus! These little balls of goodness just scream ‘festive cheer’ to me. I remember my grandmother making these during Makar Sankranti, and the whole house would smell of jaggery and cardamom. Today, I’m sharing my version of Ragi & Chana Dal Laddu – a slightly healthier, incredibly delicious twist on a classic. It’s a bit of work, but trust me, the end result is so worth it. These aren’t just sweets; they’re a little piece of tradition.
Why You’ll Love This Recipe
These laddus are a delightful blend of textures and flavors. The earthy ragi beautifully complements the sweetness of jaggery and the nutty chana dal. Plus, they’re packed with nutrients! They’re perfect for festivals, celebrations, or just a cozy afternoon treat with a cup of chai.
Ingredients
- 1 kg ragi (finger millet)
- 1 kg jaggery
- 5-6 cups coconut milk
- 3 cups water (plus extra for soaking ragi & dissolving jaggery)
- 1 cup chana dal (kadalaparippu)
- 1 tsp cardamom powder
- 2-3 tbsp ghee
Ingredient Notes
Let’s talk ingredients! Getting these right makes all the difference.
Ragi (Finger Millet): Nutritional Benefits & Varieties
Ragi is a powerhouse of nutrients – calcium, iron, and fiber, to name a few. It’s fantastic for digestion and overall health. You can find ragi grains easily in most Indian grocery stores. I prefer the whole grain for a slightly nuttier flavor, but ragi flour works too (you might need to adjust the water quantity slightly).
Chana Dal (Kadalaparippu): Regional Uses & Substitutions
Chana dal, or kadalaparippu as we call it down south, adds a lovely texture and subtle flavor. It’s commonly used in South Indian cuisine for sambar and other dishes. If you can’t find chana dal, you could try moong dal as a substitute, but the flavor profile will be different.
Jaggery: Types & Impact on Flavor
Jaggery is unrefined sugar, and it adds a beautiful caramel-like flavor. You’ll find different types – golden, dark, even powdered. I prefer the dark jaggery for a richer, more complex taste. Make sure it’s good quality, free from grit.
Coconut Milk: Fresh vs. Packaged & Fat Content
Freshly squeezed coconut milk is always best, if you can get it! But good quality packaged coconut milk works wonderfully too. Full-fat coconut milk will give you a richer, creamier laddu.
Cardamom Powder: Quality & Freshness
Cardamom is key to that lovely aroma. Use freshly ground cardamom powder for the best flavor. If you’re using store-bought, make sure it’s relatively recent.
Ghee: Clarified Butter – Flavor & Traditional Significance
Ghee adds a beautiful richness and aroma. It’s also considered auspicious in Indian cooking. You can use unsalted butter if you prefer, but ghee really elevates the flavor.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, wash the ragi thoroughly and soak it in water for at least 2 hours. This softens the grains and makes grinding easier.
- Drain the soaked ragi and grind it with 1.5-2 cups of water until it forms a smooth paste.
- Strain the ground ragi mixture through a sieve, squeezing out all the liquid. This is important for a smooth laddu texture. Set the ragi extract aside.
- Cook the chana dal with a little water until it’s soft, but not mushy. We don’t want it falling apart! Set aside.
- In a separate pan, melt the jaggery with 1-1.5 cups of water. Bring it to a boil and strain it to remove any impurities. Keep this jaggery syrup warm.
- Now, the main event! In a thick-bottomed pan, combine the ragi extract, jaggery syrup, and coconut milk.
- Place the pan on medium heat and stir continuously. This is where your arm gets a workout!
- As the mixture thickens, add the cardamom powder and mix well.
- Drizzle ghee around the edges of the pan – this prevents sticking and adds a lovely flavor. Keep stirring!
- Add the cooked chana dal and continue stirring until the mixture becomes very thick and starts to come together. It should almost pull away from the sides of the pan.
- Transfer the mixture to a greased plate. Flatten it out smoothly and let it cool completely.
- Once cooled, cut into pieces and serve!
Expert Tips
A few things I’ve learned over the years…
Achieving the Right Consistency
The consistency is key! You want it thick enough to hold its shape, but not so dry that it crumbles. It takes practice, but you’ll get the hang of it.
Preventing Laddu from Crumbling
If your laddu is crumbling, it likely means it’s too dry. Add a tablespoon or two of coconut milk and mix well.
Working with Jaggery – Avoiding Crystallization
Sometimes jaggery can crystallize. Adding a splash of lemon juice while melting can help prevent this.
The Importance of Continuous Stirring
Seriously, don’t stop stirring! It prevents sticking and ensures even cooking.
Choosing the Right Pan
A thick-bottomed pan is essential. It distributes heat evenly and prevents scorching.
Variations
Let’s get creative!
Vegan Adaptation
Substitute the ghee with coconut oil for a vegan version.
Gluten-Free Confirmation
These laddus are naturally gluten-free, making them a great option for those with dietary restrictions.
Spice Level Adjustment (Adding Nutmeg or Cloves)
My friend loves adding a pinch of nutmeg or cloves for a warmer flavor. Feel free to experiment!
Festival Adaptations (Pongal, Makar Sankranti)
These are traditionally made for Makar Sankranti and Pongal, but honestly, any celebration is a good excuse!
Adjusting Sweetness Levels
If you prefer less sweetness, reduce the amount of jaggery slightly.
Serving Suggestions
These laddus are delicious on their own, but they also pair beautifully with a glass of warm milk or a cup of chai.
Storage Instructions
Store the laddus in an airtight container at room temperature for up to a week. They can also be refrigerated for longer storage.
FAQs
Got questions? I’ve got answers!
What is Ragi and why is it good for me?
Ragi is a nutritious grain, packed with calcium, iron, and fiber. It’s great for digestion, bone health, and overall well-being.
Can I use a different type of dal instead of Chana Dal?
You could try moong dal, but the flavor will be different. Chana dal provides a unique texture and taste.
How do I know when the jaggery syrup is ready?
The jaggery syrup is ready when it’s dissolved completely, free of impurities, and has a slightly sticky consistency.
My laddu is too sticky, what went wrong?
It likely means you haven’t cooked it long enough. Continue cooking and stirring until it reaches a thicker consistency.
Can I make these laddus ahead of time?
Yes, you can! They actually taste even better after a day or two, as the flavors meld together.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
