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Ragi Ladoo Recipe

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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
284.92 g
28.2 g
15.65 g
14 mg
0 mg

Ragi Ladoo Recipe

  • Sweet
  • 30 mins
  • Serves 14
  • Easy


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.


  • 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.
Ragi Idiyappam
Ragi Idiyappam
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Ragi Idli
Ragi Idiyappam
Ragi Idiyappam
Ragi Idli
Ragi Idli

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