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Ragi Ladoo Recipe

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Ingredients

Adjust Servings:
2 cups ragi flour / finger millet flour
1 cup powdered sugar
6 tbsp ghee
2 tsp cardamom powder
12 cashews, finely chopped

Nutritional information

1377 kcal
calories
284.92 g
carbohydrates
28.2 g
protein
15.65 g
fat
14 mg
sodium
0 mg
cholesterol

Ragi Ladoo Recipe

Features:
  • Sweet
Cuisine:
  • 30 mins
  • Serves 14
  • Easy

Ingredients

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Nature always has a lot to offer, only if we keenly look around. Most plants, grains, and fruits have high protein value. Ragi, finger millets in English, is the most nutritious grain amongst all. One of the best and tastiest ways to consume ragi is to prepare it as a ladoo, it is a win win with both consuming healthy at the same time delicious food.

Ragi ladoo is one of the best snacks that adults and children can enjoy at any time. Ragi ladoo can easily satiate your hunger pangs in between meal times. Once prepared you can also store it for at least two weeks in an airtight container. On festivals like Diwali , ragi ladoo will make a great sweet delicacy, a tweaked variant of the regular besan ladoo.

Health Benefits

  • Ragi/Finger millets are filled with nutrients that you can call as energy boosters. It is a whole grain and is also gluten-free. It is one of the staple grain in South India. It is rich in fiber that helps with weight loss and to manage diabetes.
  • Finger millets also packed with calcium, good carbs, amino acids, and Vitamin D.
  • Cashews are one of the lowest-fiber nuts, and they are packed with vitamins, minerals, and antioxidants. These include vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, and selenium, all of which are important for maintaining good bodily function.
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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.

Trivia

  • 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.
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