Saturday, June 20, 2020

Ragi ladoo


1 cup -  Ragi flour
1/2 cup - Sugar (I used unrefined cane sugar)
1/4 cup - Ghee
1 and 1/2 tbsp - Cashews
1/4 tsp - Cardamom powder

Yeilds: About 10 ladoos


  • In a pan, heat half of the ghee (1/8 cup) and roast the cashews till golden brown. Remove and set aside.
  • Add ragi flour to the same pan and roast it until it gives out a nice aroma. It will become sandy in texture.
  • Roast in low flame for 5-7 mins, keep stirring so as not to burn the flour. 
  • After the roasted flour has cooled down, add in the sugar, cashews, cardamon powder and the remaining 1/8 cup of ghee.
  • Mix well so that it is evenly mixed, and then shape the mixture into ladoos. 
  • Store in a dry container. Keeps well for more than a week.

Let the mixture cool down before adding in the sugar. If you add sugar to hot mixture it might turn gooey. You can add any sweetener of your choice, white sugar, jaggery or cane sugar. 

Recipe adapted from: 

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