Ragi Ladoo with Jaggery & Nuts
Traditional ragi ladoos — no baking, no fuss. Roasted ragi, ghee, jaggery and nuts rolled into balls. A healthy snack or post-workout bite rich in calcium and iron.
AI concept illustration — recipe is illustrative / pending kitchen testing
Ingredients
- 1 cup ragi flour
- 3 tbsp ghee
- ½ cup powdered jaggery (grate a jaggery block and powder it)
- 2 tbsp cashews, finely chopped
- 2 tbsp almonds, finely chopped
- ¼ tsp cardamom powder
- Pinch of salt
Method
- 1
Heat a dry pan on low-medium. Add ragi flour and roast, stirring continuously, for 8-10 minutes until it smells nutty and turns slightly darker. Set aside to cool.
- 2
In the same pan, lightly toast cashews and almonds until golden. Set aside.
- 3
Mix cooled ragi flour with jaggery, cardamom and salt.
- 4
Add ghee one tablespoon at a time and mix until the mixture comes together — it should hold its shape when pressed.
- 5
Add nuts and mix well.
- 6
While still slightly warm, take a portion and press firmly between your palms into a ball.
- 7
Store in an airtight container. Keeps 5-7 days at room temperature.