How to make Ragi Ladoo Recipe
- To a heavy bottom pan, add 2 tbsp ghee, chopped cashews and fry until it turns golden. Remove the cashews and set aside.
- Add the ragi flour to the ghee in the pan and sauté it for at about 8 – 10 minutes in a medium flame until you get the distinct aroma of ragi.
- Add powdered sugar to the mixture and keep cooking on low flame. Allow sugar to melt.
- Add another tbsp of ghee and mix well until you notice the mixture becomes a little wet and sufficient to hold into ladoo shape.
- Add cardamom powder and the roasted cashews. Mix well.
- Turn off the heat and allow it to cool down.
- Make into tight ladoos of the size you prefer. Store the ladoos in air-tight container to last for a week.
- Finger millet (ragi) is native to the Ethiopian and Ugandan highlands.
- Millet originated in Africa and had been cultivated in Southeast Asia for approximately 10,000 years. That’s an ancient food!
- In Arab countries, Cardamom is one of the most popular spices, with cardamom coffee being a symbol of hospitality and prestige. The spice is also very popular in the Scandinavian countries where it is used more extensively than cinnamon.