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 and delicious food at the same time.
This ladoo is one of the best ragi recipes 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.
This Ragi Ladoo Recipe stores well. You can store it in a airtight container set and eat later, and it will still taste as delicious as freshly prepared.
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.
Ingredients
cups ragi flour / finger millet flour: 2
cup powdered sugar: 1
tbsp ghee: 6
tsp cardamom powder: 2
cashews, finely chopped: 12
How To Make Ragi Ladoo Recipe
- To a pan, add 2 tbsp ghee, chopped cashews and fry until they turn 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.