healthy ragi laddu recipe/finger millet laddu
Ingredients
- INGREDIENTS:
Ragi (whole) - 1 cup
Roasted or raw peanuts -1/2 cup
Almonds - 3/4 cup
Desiccated coconut - 3/4 cup while grinding
1/4 cup to add while making laddu’s
Ghee - 1/2-3/4 cup
Cardamom powder - 11/2 tsp
Jaggery - 1 cup
Instructions
- Heat a pan on medium flame and dry roast the ragi (whole) until it turns aromatic and slightly golden brown. Remove it from the pan and allow it to cool.2.In the same pan, roast the peanuts until they become crunchy and the skin starts to peel off. Once roasted, remove the skin by rubbing the peanuts between your palms or using a clean kitchen towel. Let the peanuts cool down.3.Similarly, roast the almonds until they become slightly golden and crisp. Let them cool down.4.Then switch off the flame add desiccated coconut fry till nicely done takes out cool.5.In a mixer or food processor, add the cooled ingredients Grind them to a coarse powder.6.In a same pan, heat ghee (start with 1/2 cup) on low heat.7.Add the ground mixture to the pan and sauté for a few minutes, stirring continuously.8.Add cardamom powder (1 1/2 tsp) to the pan and mix well.9.Turn off the heat add jaggery mix well till all are mixed up allow the mixture to cool slightly until it is comfortable to touch .10.Once the mixture is warm shape the mixture into small laddus or balls by adding little more desiccated coconut.Repeat the process until all the mixture is used and laddus are formed.11.Allow the laddus to cool completely and store them in an airtight container.
Notes
- Roasting ragi removes any raw taste and enhances the flavor of the laddus.
- Adjust the sweetness according to your taste preference.
- Store the ragi laddus in an airtight container to maintain their freshness.
- They can be stored at room temperature for a few days
- Ensure that you use fresh and good quality ragi for better taste and nutrition.