Ragi Laddu Recipe – Easy Peanut & Almond Jaggery Bites

Last Updated on 4 months by Neha Deshmukh

Ragi Laddu Recipe – Easy Peanut & Almond Jaggery Bites

Hey everyone! If you’re looking for a healthy and delicious snack that’s packed with flavour, you’ve come to the right place. I’m so excited to share my recipe for Ragi Laddu – these little bites are a family favourite, and I know they’ll become one of yours too! They’re naturally sweet, wonderfully nutty, and seriously satisfying. Plus, they’re surprisingly easy to make.

Why You’ll Love This Recipe

These Ragi Ladoos aren’t just tasty; they’re a powerhouse of nutrition. Ragi (finger millet) is an ancient grain with incredible health benefits. These ladoos are perfect for a quick energy boost, a healthy treat for kids, or even a festive offering. Honestly, once you try them, you’ll be hooked!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful ladoos:

• 1 cup ragi flour (approx. 100g)
• ¼ cup peanuts (approx. 30g)
• ¼ – ½ cup almonds or sesame seeds (approx. 30-60g) – use what you prefer!
• ¼ cup desiccated coconut (approx. 25g)
• 4 green cardamoms
• 150 grams jaggery
• 2 tbsp ghee (approx. 30ml)

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Ragi Flour: Nutritional Benefits & Varieties

Ragi is a nutritional superstar! It’s rich in calcium, iron, and fibre. You can find ragi flour easily in most Indian grocery stores, or even online. There are different varieties – you can use the light or dark variety, both work beautifully in this recipe.

Jaggery: Types & Impact on Flavor

Jaggery is unrefined sugar, and it gives these ladoos a lovely, caramel-like flavour. You can use grated jaggery or jaggery blocks. The flavour will vary slightly depending on the type you use – some jaggery is more molasses-rich than others.

Ghee: Clarified Butter – Choosing the Right Kind

Ghee adds a wonderful richness and helps bind the ladoos. Use good quality ghee for the best flavour. Homemade is always lovely if you have the time, but a good store-bought brand works perfectly too.

Peanuts & Almonds/Sesame Seeds: Regional Preferences

I love using a mix of peanuts and almonds, but sesame seeds are a fantastic alternative, especially if you have nut allergies. In some parts of India, cashews are also used – feel free to experiment!

Cardamom: The Queen of Spices – Fresh vs. Ground

Freshly ground cardamom is always best. It has a much more vibrant aroma. If you’re using ground cardamom, make sure it’s relatively fresh for the best flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pan over low heat. Add the ragi flour and roast it gently, stirring constantly, until it becomes fragrant. This usually takes about 5-7 minutes. Be careful not to burn it! Set aside to cool completely.
2. Now, dry roast the peanuts, almonds (or sesame seeds), and desiccated coconut separately in the same pan. Again, keep the heat low and stir frequently to prevent burning. Once they’re lightly golden and fragrant, remove them from the heat and let them cool.
3. Once everything is cool, grind the roasted peanuts, almonds/sesame seeds, coconut, and cardamoms into a fine powder using a grinder or a food processor.
4. In a grinder, combine the cooled ragi flour, jaggery, and the ground nut-seed powder. Blend everything together until the mixture starts to release its oils and comes together. This might take a few minutes, and you might need to scrape down the sides of the grinder a couple of times.
5. While the mixture is still warm (but not hot!), take a small portion and shape it into small ladoos. If the mixture feels too dry and isn’t binding well, add a little extra ghee, a teaspoon at a time.
6. Finally, store the ladoos in an airtight container. Make sure your hands are completely dry when handling them to prevent them from becoming sticky.

Expert Tips

• Roasting is Key: Don’t skip the roasting step! It really brings out the flavour of the ragi and nuts.
• Cooling is Crucial: Make sure all the ingredients are completely cool before grinding and mixing. This will help the ladoos bind properly.
• Ghee is Your Friend: Don’t be afraid to add a little extra ghee if needed. It helps with binding and adds a lovely flavour.

Variations

• Vegan Ragi Laddu: Substitute the ghee with coconut oil for a vegan version.
• Gluten-Free Considerations: Ragi is naturally gluten-free, making these ladoos a great option for those with gluten intolerance. However, always double-check the packaging of your ingredients to ensure they are certified gluten-free if you have a severe allergy.
• Adjusting Sweetness: Jaggery Levels: Feel free to adjust the amount of jaggery to your liking. If you prefer a less sweet ladoo, reduce the jaggery to 120 grams.
• Spice Level: Adding a Hint of Warmth: A pinch of nutmeg or a tiny bit of ginger powder can add a lovely warmth to these ladoos.
• Festival Adaptations: Makar Sankranti & Pongal: These ladoos are often made during Makar Sankranti and Pongal festivals. You can add a sprinkle of sesame seeds on top for a 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 wonderful addition to a festive platter. My kids love them in their lunchboxes!

Storage Instructions

Store the Ragi Ladoos in an airtight container at room temperature for up to a week. They’ll stay fresh for even longer if stored in the refrigerator.

FAQs

How long can I store these Ragi Ladoos?

You can store them for up to a week at room temperature in an airtight container. For longer storage, keep them in the refrigerator.

Can I use powdered jaggery instead of grated jaggery?

Yes, you can! Just make sure to adjust the quantity slightly, as powdered jaggery is more concentrated.

What’s the best way to roast the ragi flour without burning it?

Keep the heat low and stir constantly. It’s better to roast it slowly and evenly than to burn it quickly.

Can I add other nuts or seeds to this recipe?

Absolutely! Cashews, walnuts, or flax seeds would all be delicious additions.

Is ragi flour suitable for people with gluten intolerance?

Yes, ragi is naturally gluten-free. However, always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten-containing grains.

Enjoy making these Ragi Ladoos! I hope they bring a little bit of joy to your kitchen and your tummy. Let me know how they turn out in the comments below!