Ragi Laddu Recipe | Ragi Laddoo | calcium rich laddu | laddu recipe in telugu
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Ragi Laddu Recipe Indulge in the goodness of Ragi Laddus, a traditional sweet treat brimming with nutrition and flavor. This recipe is crafted to perfection with simple ingredients and thoughtful techniques that ensure melt-in-the-mouth laddus every time. Let’s dive in!
Each bite of these Ragi Laddus is a delightful harmony of nutty ragi, golden ghee, and sweet jaggery. Serve them as a nourishing snack or a festive offering, and watch them disappear in no time!
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Tips
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Always roast the ragi flour on low heat to enhance its flavor.
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Rolling laddus while the mixture is warm is essential since ragi lacks gluten, making it tricky to bind.
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Store the laddus in an airtight container at room temperature. They remain fresh for up to 2 weeks.
Ragi Laddu Recipe | Ragi Laddoo | calcium rich laddu | laddu recipe in telugu - Recipe Video
Ragi Laddu Recipe | Ragi Laddoo | calcium rich laddu | laddu recipe in telugu
Millet Recipes
|
vegetarian
Prep Time 2 mins- Cook Time 15 mins
- Total Time 17 mins
Servings 12
Ingredients
- 2 cups Ragi Flour (freshly roasted for rich aroma)
- 3 tbsp Ghee
- ¼ cup Dry Coconut Gratings (optional)
- 2 tbsp Cashews (chopped)
- 2 tbsp Almonds (chopped)
- 1½ cups Jaggery
- ¼–⅓ cup Water (for melting jaggery)
- ⅛ tsp Cardamom Powder
- 2 pinches Nutmeg Powder
Instructions
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Roast the Ragi Flour:
1). In a heavy-bottomed pan, dry roast the ragi flour on a low flame.
2). Stir continuously until it releases a nutty aroma. Be patient and cautious; over-roasting may burn the flour.
3). Add 1 tablespoon of ghee along with dry coconut gratings (if using) and roast briefly for added richness.
4). Transfer the fragrant mixture to a large plate and let it cool slightly.
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Prepare the Nutty Goodness:
1). Heat 2 tablespoons of ghee in the same pan.
2). Add cashews and almond choppings, roasting until they turn golden.
3). Pour the hot ghee and roasted nuts over the ragi flour mixture and mix well to distribute the flavours evenly.
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Melt the Jaggery:
1). In a small saucepan, combine jaggery with water and heat gently until it dissolves.
2). Strain the jaggery syrup to remove impurities and ensure a smooth texture.
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Combine and Flavour:
1). Gradually pour the warm jaggery syrup into the ragi mixture. Mix thoroughly until the mixture resembles a crumbly dough that holds its shape when pressed.
2). Add cardamom powder and nutmeg powder to the warm mixture and blend well to infuse their fragrant flavours.
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Roll the Laddus:
1). While the mixture is still warm, wet your palms with cold water and grease them lightly with ghee.
2). Take small portions of the mixture and shape them into round laddus, applying gentle pressure.
3). If the mixture feels dry or crumbly, sprinkle a little hot water, mix again, and proceed to roll.
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