Photo: Sharvarism · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dessert

Ragi Ladoo

Traditional 21. Ragi Ladoo recipe

🧺 Ingredients

• 200g ragi flour (finger millet)
• 60g ghee
• 150g jaggery, powdered
• ½ tsp ginger powder
• ¼ tsp cardamom powder
• 30g nuts (cashews, almonds), chopped
• 20g raisins

👩‍🍳 How to make Ragi Ladoo

1. Dry roast ragi flour (8 mins, medium heat): Heat ragi flour in a pan on medium heat, stirring frequently for 8 minutes until light brown and aromatic (visual cue: flour turns from white/pale to light brown, develops nutty smell).
2. Add ghee (3 mins, low heat): Reduce heat to low, add ghee and continue roasting for 3 minutes while stirring constantly (visual cue: ghee coats flour, flour becomes darker, aroma intensifies).
3. Mix sweetener (2 mins, low heat): Add powdered jaggery, ginger powder, and cardamom powder. Stir on low heat until jaggery mixes well (visual cue: mixture becomes uniform, jaggery coats flour).
4. Add nuts (1 min, low heat): Add chopped nuts and raisins. Mix thoroughly (visual cue: nuts and raisins are evenly distributed).
5. Cool (2 mins): Transfer to bowl to cool until you can handle with hands (visual cue: mixture loses extreme heat).
6. Shape (3 mins): Form into 10 laddoos (visual cue: firm, well-shaped balls). Optional: roll lightly in extra ragi flour for coating.

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