Ragi Ladoo is a simple, wholesome sweet made using ragi flour (also known as finger millet flour), ghee, sugar, and a few cashews. It’s one of those quick Indian sweets you can put together in under 30 minutes, and it's perfect for small celebrations, snacks, or even as a healthy sweet treat post-meal. The recipe involves roasting ragi flour in ghee, mixing it with powdered sugar, flavoring it with cardamom, and finishing it off by shaping the warm mixture into ladoos. That’s all there is to it, really no complicated steps, no long wait times.
Ragi Ladoo
Ladoos are so easy to make on any festival occasion, I have quite a few collections of them in my blog. My favourite ones are Maa ladoo, coconut ladoo, besan ladoo, dry fruits ladoo.
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In fact you can make this with any flour, they taste yum. This one is made with ragi flour and it is so healthy.
About Ragi Ladoo
Ragi, or finger millet, is such a nourishing grain, and when you turn it into ladoos, it becomes a lovely mix of health and taste. These ladoos are mildly sweet, warmly spiced with cardamom, and have just the right bit of crunch from fried cashews. If you’ve never tried sweets with ragi before, this is a great one to start with. It doesn't have a strong taste, and the ghee and sugar balance it out so nicely.
I love how this recipe uses minimal ingredients, and they’re all pantry staples too. You don’t need any special equipment or fancy techniques. All it takes is a bit of patience while roasting the ragi flour. That's where most of the magic happens. Once you get the hang of the texture and timing, you’ll find yourself making these again and again.
Also, these ladoos are great for kids or elderly family members. They’re soft, easy to digest, and have the benefits of ragi without tasting like health food. We often make them during festivals, or even just to keep in the snack box for the week.
Similar Ladoo Recipes
Why This Recipe Works
This recipe works because it's all about balance. Ragi flour has a naturally earthy flavor, which can be a bit dry or bland on its own. But when roasted well in ghee, it becomes nutty and aromatic. Adding powdered sugar gives it the sweetness it needs, and just a little cardamom brings everything together with warmth and fragrance.
Why I Like This Recipe - I love this recipe for many reasons. First, it reminds me of my grandmother’s kitchen, she used to make different types of ladoos with whatever flour she had on hand. Ragi ladoo was one of her go-to recipes, especially during monsoon or winter. The smell of roasting flour and ghee would fill the house, and she’d always hand me a warm ladoo right off the pan. Also, I love that it’s fuss-free. You don’t need to worry about string consistencies, soaking anything overnight, or any advanced prep. You just roast, mix, shape that’s it. And it keeps well for days, so I often pack a few for work or travel. It’s also a sweet that makes you feel good after eating it. Not too heavy, not overly sugary – just the right kind of sweet bite to satisfy a craving without guilt.
The real key is in roasting the ragi flour slowly and patiently, this removes any raw smell, deepens the flavor, and helps with binding later. Also, adding the ghee at the right stage makes sure the mixture becomes soft and pliable, so you can easily shape it into ladoos without it crumbling.
Ingredients
Ragi Flour (1 cup) is really the heart of this recipe. It’s not just tasty but super healthy too, loaded with iron, calcium, and fiber. When you roast it, the flour gives off a wonderful nutty aroma and turns into a soft, sandy texture that makes the ladoos hold together perfectly.
Powdered Sugar (1⁄2 cup) blends in smoothly with the warm ragi and ghee mix, giving just the right sweetness. You can always tweak the amount to suit your taste, if you want to make it a bit healthier, jaggery powder or palm sugar are great natural alternatives that add their own lovely flavors.
Ghee (3 tablespoons) adds that rich, buttery taste and helps roast the flour evenly without burning it. It also acts as the glue that binds everything together. You’ll add 2 tablespoons at the beginning when frying the cashews and roasting the ragi, and the last tablespoon later when mixing the sugar in.
Cardamom Powder (1 teaspoon) brings a warm, comforting flavor that gently lifts the ladoo’s taste without overpowering it. Just a little bit goes a long way to make the ladoos smell amazing.
Cashew Nuts (6, chopped) get fried in ghee until golden and crunchy right at the start. They add a nice texture contrast and a delicious nutty bite in every mouthful.
Hacks
For instance, if your mixture turns out a bit too dry and doesn’t hold its shape while rolling, don’t worry. Just warm up a teaspoon of ghee and slowly mix it in, little by little. It doesn’t take much to bring the mixture together. Sometimes the flour might get too dry depending on the roast.
If you're looking to make this even healthier, you can try reducing the amount of sugar slightly. I sometimes swap part of the sugar with crushed dates. It not only adds natural sweetness but also gives the ladoos a slight chewy texture that my family enjoys.
Another small twist I love is adding a spoon of almond powder or some dry grated coconut. Almond powder adds protein and a rich nutty taste, while coconut brings in a lovely aroma and texture. These small additions are great when you're making these ladoos for kids or as an energy booster snack.
Ragi Ladoo (Step by Step)
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| Take all your ingredients |
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| First take sugar in a blender |
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| make it into a fine powder |
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| add some ghee in a kadai |
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| add in cashews |
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| roast till golden |
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| remove it to a bowl |
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| In the remaining ghee |
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| Add in ragi flour |
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| roast till golden |
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| now it is light golden and nice aroma comes |
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| add in powdered sugar |
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| mix well |
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| Heat it on a low flame till the sugar starts to melt |
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| now it has started to melt |
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| add in some more ghee |
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| keep mixing |
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| add in cardamom powder |
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| add in the fried cashews |
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| mix well till it gets to the stage where it can hold into ladoos |
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| remove it to a bowl and let it cool |
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| take a small handful of the mix |
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| shape it into tight ladoos |
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| done |
Expert Tips
Roast the ragi flour slowly and patiently. Take your time and roast it on a low to medium flame, stirring continuously. If you try to rush it by turning up the heat or not stirring enough, the flour won’t cook properly and will have a raw, floury taste. The moment you start smelling a warm, nutty aroma and notice the color slightly deepening, you know it’s done perfectly.
Shape the ladoos while the mixture is still warm. Once the mixture cools down completely, it becomes harder and crumbly, making it difficult to roll into smooth balls. If you wait too long, you may have to warm it again or add extra ghee to soften it, which isn’t ideal. So, try to shape the ladoos as soon as it’s cool enough to handle comfortably.
Store the ladoos in an airtight container at room temperature. This keeps them fresh and tasty for about a week. If you live in a cooler climate or keep them in a cool place, they may last even longer without losing texture or flavor.
Serving ideas: They make a perfect quick snack anytime you want something sweet but not too heavy. They pair wonderfully with a warm cup of tea or coffee in the evening. You can also serve them alongside simple, everyday meals like pongal or curd rice. The gentle sweetness of the ladoos balances the savory flavors beautifully and adds a nice touch of comfort to your meal.
FAQ
Q: Can I reduce the ghee in the recipe?
You can try using less ghee, but keep in mind that ghee is very important here. It adds a rich flavor and helps the mixture stick together. If you reduce the ghee too much, the ladoos might become crumbly and hard to shape. So, if you want to cut down on ghee, do it slowly and see how the texture feels. You can always add a little more if needed.
Q: Can I use jaggery instead of sugar?
Yes, jaggery is a great natural sweetener and works well in this recipe. Just make sure to powder it finely before using so it mixes evenly with the flour. Also, be sure your jaggery is clean and free from any impurities like dirt or small stones. Using jaggery will give your ladoos a deeper, more earthy sweetness compared to regular sugar, which some people really enjoy.
Q: My ladoos are falling apart or not holding shape. What can I do?
If your ladoos are crumbly or falling apart, don’t worry—it’s a common issue. The usual fix is to warm up a little extra ghee and add it to the mixture one teaspoon at a time. Mix well after each addition and then try shaping the ladoos again while the mix is still warm. The ghee helps bind everything together and makes shaping much easier.
Variations
Add dry grated coconut: If you want to give your ladoos a slightly richer taste and a bit more texture, try mixing in some dry grated coconut. It adds a gentle nuttiness and makes the ladoos a little more moist and flavorful. This is a simple way to change the taste without complicating the recipe.
Include almond or peanut powder: For an extra boost of nutrition, especially protein, you can add a spoonful of almond powder or peanut powder into the mixture. This not only improves the health benefits but also adds a mild nutty flavor that pairs really well with the earthy taste of ragi. If you have kids or family members who need more energy, this variation is a great choice.
Make barfi instead of ladoos: Sometimes, shaping the mixture into ladoos can be tricky because it tends to get dry and crumbly. If that happens, here’s an easy fix: press the mixture firmly into a greased tray or plate while it’s still warm, then let it cool down. Once cooled, cut it into squares or diamond shapes to make a simple ragi barfi. This is a quick alternative that tastes just as delicious and looks neat.
Change the spices: Cardamom adds a classic warm flavor, but if you want to experiment, try leaving it out and adding a small pinch of nutmeg instead. Nutmeg gives the ladoos a slightly different kind of warmth—more spicy and aromatic. It’s a subtle change, but it can make your ladoos feel unique and special, especially if you like a little twist on traditional flavors.
More Ladoo Recipes to Try
📖 Recipe Card
Ragi Ladoo Recipe | Finger Millet Laddu Recipe
Equipment
- Cooking pot
Ingredients
- 1 cup Ragi Flour | Finger Millet Flour
- ½ cup Sugar Powdered
- 3 tbsp Ghee
- 1 tsp Ground Cardamom
- 3 tbsp Cashews chopped finely
Instructions
- Pre-preparation - Before starting cooking, get everything ready. Powder the sugar finely using a blender so it will mix smoothly later. Chop the cashews into small pieces so they fry quickly and evenly.
- Roasting the Nuts - Heat 2 tablespoons of ghee in a heavy-bottomed pan (kadai) and add the chopped cashews. Roast them on medium heat until they turn golden brown and smell fragrant. Then, take them out and keep them aside. This step is important because it adds great crunch and flavor.
- Roasting the Ragi Flour - Using the same pan and the leftover ghee, add the ragi flour. Roast it on low to medium heat, stirring continuously for about 7 to 10 minutes. When the flour smells nutty and changes to a slightly darker color, you know it’s done. This roasting step is really important, if the flour isn’t roasted enough, the ladoos can taste raw.
- Adding Sugar and Ghee - Next, add the powdered sugar to the hot roasted flour and stir well. Keep the flame low so the sugar slowly melts into the flour without burning. Then, add the last tablespoon of ghee and mix everything until the mixture starts to come together and clump a bit. That means it’s ready to be shaped.
- Finishing Touches - After the sugar is fully melted and the mixture is warm and a little moist, turn off the heat. Add the roasted cashews and cardamom powder, mix everything well, and let the mixture cool just enough so you can handle it comfortably.
- Shaping the Ladoos - While the mixture is still warm (not hot), take small handfuls and press tightly between your palms to form round ladoos. If the mix feels too dry and crumbly, warm a teaspoon of ghee and add it little by little until it holds well. Once shaped, let the ladoos cool completely and store them in an airtight container.
Notes
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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yamuna
hi this laddu is very interesting can i make it wit jaggery or karupatti or nattusakarai
Aarthi
@yamunayes u can make
Sara MJ
I always love making Ladoos from your blog. I tried this anxiously but it turned out to be a disaster! I couldn't make it into a ball. I had to throw everything away. I wonder what went wrong.
Aarthi
@Sara MJwhat was the issue..if it is too dry, then u have to add more ghee, if it is too wet, roast more ragi and add it
Aarthi
I prepared it in 10 mins. I added jaggery powder which does not melt and stick. I too find this issue. I add little water. It came out well in good taste and shape.
Saranya
How long ladoos can be stored? Shd i store them in refrigerator?
Aarthi
U can keep on fridge for longer shelf life.
Deepa Gowda
IAm a diabetic. Any other methods of making ragi ladoo