Ragi laddoo

August 17, 2026

Ragi laddoo

Ragi/ nachni laddoo could be a good alternative for satva or tizan which can be easily carried along and stored over a month. They are nutritious and a suitable snack for pregnancy and post partum. It is packed with essential nutrients like iron, calcium, and fiber that promotes healthy fetal development and aids digestion. A rich source of calcium, which is essential for the development of the baby’s bones and teeth.

Ingredients :

Ragi (finger millet) flour : 3 cups

Dry coconut (khopra) : 2 cups (grated)

Cashew nuts : 2 - 3 tblsp

Almonds : 2 - 3 tblsp

Cardamoms : 5

Nutmeg : 1/4 piece

Fennel seeds : 1 tblsp

Carom seeds (ajwain) : 1/2 tblsp

Jaggery : 3 cups (grated)

Ghee : 8 tblsp (3/4 cup)

Procedure :

Grate the dry coconut and slice the jaggery and keep ready.

Dry roast cardamoms and nutmeg on a low flame for about 1 minutes. Then add fennel and carom seeds, give it a mix and switchoff. Transfer the spices into a plate.

Dry roast almonds and cashew nuts on a low flame until the cashew becomes golden brown then cut them into pieces.

Dry roast the grated dry coconut on a low flame for about 8 - 10 minutes until it gets a light golden colour, keep stirring while you do this. (You can also use dessicated coconut instead)

Mix all the above roasted ingredients - coconut, nuts and spices and powder it using a mixture jar. You may also add in some raisins while grinding.

Dry roast ragi flour on a low flame for 25 minutes, stirring continuously then add 4 tblsp ghee and roast it further for another 5 minutes until the ghee in well incorporated. Then allow it to cool down.

Add the powdered coconut mixture to the roasted flour and mix well.

Melt jaggery on a low flame, do not bring it to a boil. Switch off the flame and add the remaining ghee and allow it to cool down a little, keep stirring in between until you get a pudding like consistency. The laddoos will become hard if you add in the flour while the jaggery is hot. (You may add 2 cups of powdered sugar instead of jaggery if you wish.)

Put the flour mixture into the melted jaggery adding a little at a time and incorporate everything well with your hands by massaging it. Make sure you scrap it out from the bottom with the help of a ladle in between while mixing.

Press the mixture tightly with your palm and fingers to form the laddoos. If you feel the mixture doesn't stay together, add another tablespoon of ghee and mix well. This will make around 40 laddoos.