Ragi Ladoo

Ragi is also known as Finger Millet and Nachni. It is the powerhouse of Nutrients. Let’s eat this delectable , nutrition loaded and easy to make sweet. Happy Deepavali !!!!

Preparation Time: 05 minutes

Cooking Time: 10 to 12 minutes

Makes: 12 Ladoos

Ingredients and Quantity:

Ragi flour- 01 cup

Peanut powder, coarse- 1/4^th cup

Organic Jaggery, grated- ½ cup

Water- 03 tbsp.

Extra Virgin Olive oil- 1/4^th tbsp.

Coconut, desiccated- 01 cup

Green Cardamom Powder- 1/4^th tsp.

For the garnish:

Pistachio nuts, slivered- 02 tsp.

Clarified Butter (Ghee) – to apply on palms- as required.

Method:

In a non-stick pan, dry roast the ragi flour, ensure that it does not burn. Set aside to cool.

In a deep non-stick pan add jaggery along with water, once the jaggery melts completely.

Strain to remove all the impurities.

Place the strained Jaggery syrup again on a slow flame , add the olive oil and simmer till it reaches soft ball consistency.

Add desiccated coconut and mix well, so that it blends completely into the jaggery syrup.

Add the ragi flour, peanut powder and green cardamom powder. Mix thoroughly to avoid lump formation.

Divide the mixture into 12 equal portions.

Apply ghee to your palms and place one portion of the mixture and form round balls.

Repeat till all the mixture is consumed.

Serve garnished with slivered pistachio nuts, as and when required.

Chef Tips:

Shelf life of these ladoos when stored in an airtight container is 2 days.