Raagi Ladoo

ragi ladoo

Ragi Ladoo

      Ragi or finger millet is a healthy grain and should be included in our  food often. Being rich in calcium it is an excellent food for everyone.

Cuisine : Indian Course : Sweet

      Here goes the quick recipe of ragi ladoo. One of the most important things you need to remember while making these ladoos is to roast the ragi flour very well until the rawness goes away. These ragi ladoos have a shelf life for a week at room temperature in a cool climate and in a hot or humid climate, refrigerate them.


Cooking Time : 15 minutes

Serving : 14 to 15 ladoos


  • 1.5 cups or 210 grams of ragi flour (finger millet flour)
  • ¾ cup or 140 grams of powdered jaggery
  • ⅓ cup or 70 grams of Ghee or 65
  • ½ teaspoon cardamom powder
1. Take ½ cups of ragi flour ( finger millet flour) in a kadai or a thick bottomed broad pan. Keep the pan on a low flame or sim and begin to roast the ragi flour. Stir often while roasting the flour to avoid burning. Roast about 6 to 8 minutes on a low flame till you get a nice aroma and the color of the Ragi flour becomes a little darker.
2. Next step is to add ⅓ cup of ghee in the flour and the ghee starts to melt. Make sure that you keep the flame on low. Begin to mix the ghee with the flour and keep stirring continuously this mixture for 5 to 7 minutes more .
3. Switch off the flame and keep the pan aside and add ½ teaspoon cardamom powder and mix it thoroughly.
4. Next step is to add ¾ cup jaggery powder. You can also grate a block of jaggery or powdered sugar instead of jaggery powder. After adding the jaggery powder mix it well with spatula or spoon and break the tiny lumps if any.
5. Now the ragi ladoo mixture is ready and let it become warm, then mix everything again very well with your hands and break small lumps if any with your hands.
6. Take a portion of the mixture and start making the ladoos. Add a few tablespoons of ghee if needed to shape the ladoos. Now the ladoos are ready to be served.
7. Store Ragi Ladoo in an airtight container.
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