Ragi Laddu | Nachni Ladoo

Looking for a quick snack for kids? Try these delicious Ragi Ladoos made with ragi flour, almonds, coconut, and sugar. They are so easy to make! Prepare a large batch and store it for whenever the kids want a treat.

I learned how to make ladoos from my mother-in-law. Making varieties like til, churma, and besan ladoo can be tough. But these ragi ladoos are perfect for beginners because they hold their shape easily.

Ragi flour is a gluten-free flour made by grinding tiny, dark red finger millet seeds into a fine powder. It is commonly used in Indian cooking to make dosa, idli, roti, and sweets like ladoos.

When I first tried making them, I noticed that ragi flour is quite dense and absorbs a lot of moisture, so I had to add a little extra oil to keep it from being dry. If this is your first time making ladoos, you will find this recipe super easy!

Find more ragi recipes from my blog- ragi roti, ragi banana pancake.

Ingredients

See the recipe card for the exact measurements of the ingredients.

• Ragi Flour
• Almonds
• Grated Coconut (Burada)
• Boora (can use powdered sugar or jaggery)
• Sesame (til)
• Green cardamom
• Coconut oil

How To Make Ragi Ladoo (Nachni Laddu)

Step 1 Roast almonds, Coconut, Sesame

In a heavy-bottomed wok, roast almonds, coconut, and sesame on a slow flame. No need to add oil as they leave oil. Keep them aside.

Step 2 Roast Ragi Flour

Roast ragi flour in coconut oil on a slow flame in the same wok. Ragi will absorb the oil. It takes about 3-4 min (can vary depending upon quantity).

Step 3 Cool off

Let the roasted ragi flour and nuts cool off. When it's completely cooled off, then blend for a pulse or two. Make sure to remove skin of green cardamom. Blending nuts, sesame will also leave oil/ ghee.

Step 4. Add Sugar

Add sugar and make balls using your hands (no moisture in hands). If the mixture feels dry, add coconut oil gradually till the ladoo holds a shape.

Step 5 Store Ragi ladoos

Ragi ladoos can be stored for a month, but make sure that the container is dry and there is no moisture in it.

Deepti's Tips

• Ragi flour is very dense and absorbs moisture quickly. If the mixture feels too dry to roll, add a little extra melted ghee or oil, one teaspoon at a time, until it holds its shape.
• Make ladoos when the mixture is a bit warm (not hot when you touch), cool enough to hold it and make a ladoo shape.

Recipe FAQs

Ragi Laddu | Nachni Ladoo

Looking for a quick snack for kids? Try these delicious Ragi Ladoos made with ragi flour, almonds, coconut, and sugar. They are so easy to make! Prepare a large batch and store it for whenever the kids want a treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

cool off 10 minutes mins

Total Time 25 minutes mins

Course Indian Sweets

Cuisine Indian, indian traditional

Servings 10 laddos

Calories 443 kcal

Equipment

• heavy bottomed wok
• Blender

Ingredients

  

• 1 cup Ragi Flour
• ⅓ cup Almonds 10-12 piece
• ⅓ cup Grated Coconut Burada
• 1 cup Boora Adjust the sweetness; these are very sweet. can use powdered sugar or jaggery
• ⅓ cup Sesame til
• 4 piece Green cardamom
• 2 tablespoon Coconut oil

Instructions

 

• Step 1 Roast almonds, Coconut, Sesame
• In a heavy-bottomed wok, roast almonds, coconut, and sesame on a slow flame. No need to add oil as they leave oil. Keep them aside.
• Step 2 Roast Ragi Flour
• Roast ragi flour in coconut oil on a slow flame in the same wok. Ragi will absorb the oil. It takes about 3-4 min (can vary depending upon quantity).
• Step 3 Cool off
• Let the roasted ragi flour and nuts cool off. When it's completely cooled off, then blend for a pulse or two. Blending nuts, sesame will also leave oil/ ghee.
• Step 4. Add Sugar
• Add sugar and make balls using your hands (no moisture in hands). If the mixture feels dry, add coconut oil gradually till the ladoo holds a shape.
• Don't add sugar to hot roasted ragi flour, or else sugar will leave water, and ladoos won't hold shape.
• Step 5 Store Ragi ladoos
• Ragi ladoos can be stored for a month, but make sure that the container is dry and there is no moisture in it.

Notes

Deepti's Tips

Ragi flour is very dense and absorbs moisture quickly. If the mixture feels too dry to roll, add a little extra melted ghee or oil, one teaspoon at a time, until it holds its shape.

Make ladoos when the mixture is a bit warm (not hot when you touch), cool enough to hold it and make a ladoo shape.

Nutrition Facts
Serving size: 2
Servings Per Recipe: 5
Calories: 443
% Daily Value *
Total Fat: 27.8g	36%
Saturated Fat: 9.3g	46%
Cholesterol: 0mg	0%
Sodium: 5mg	0%
Total Carbohydrate: 43.8g	16%
Dietary Fiber: 5.6g	20%
Total Sugars: 20.8g
Protein: 11.6g
Vitamin D: 0mcg	0%
Calcium: 169mg	13%
Iron: 2mg	14%
Potassium: 251mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Keyword nachni laddo, ragi laddos, ragi laddu nachni, ragi ladoos