Ragi Laddu


Ingredients:

  • Ragi flour – 1 cup
  • Jaggery – ½ cup (grated or powdered)
  • Peanuts – ¼ cup (roasted)
  • Cashews – 10 to 12 (chopped)
  • Almonds – 10 to 12 (chopped)
  • Cardamom – 2 (crushed)
  • Dry grapes (raisins) – 2 tbsp
  • Roasted sesame seeds – 1 tbsp
  • Ghee – 3 to 4 tbsp (adjust as needed)

Instructions:

  1. Roast the Ragi Flour with Ghee:

    • Heat 1 to 2 tbsp of ghee in a heavy pan over low heat.
    • Add the ragi flour and roast it for 7-10 minutes, stirring constantly, until it turns slightly golden and releases a nutty aroma. This will enhance the flavor and remove any raw taste.

  2. Prepare Dry Fruits and Nuts:

    • Roast peanuts in a pan until crispy, remove the skin, and crush them coarsely.
    • Chop cashews and almonds into small pieces.
    • Lightly roast the raisins in a little ghee until they puff up.
    • Roast the sesame seeds in ghee until golden brown.

  3. Grind the Dry Fruits and Nuts:

    • In a food processor, add the roasted peanuts, cashews, almonds, and raisins. Pulse a few times to break them into small pieces, but not too finely—aim for a coarse texture.

  4. Mix Ragi Flour, Dry Fruits, and Jaggery:

    • Transfer the roasted ragi flour into the food processor along with the ground dry fruits and nuts.
    • Add the cardamom and sesame seeds into the mixture.
    • Add the grated or powdered jaggery directly into the food processor. Pulse everything together until the ingredients are evenly mixed.

  5. Add Ghee and Shape the Laddus:

    • Gradually add ghee (3 to 4 tbsp) to the mixture while pulsing until everything comes together and forms a slightly sticky dough.
    • You may need to stop and scrape down the sides to make sure all the ingredients are evenly incorporated. If the dough is still too dry, add a little more ghee.

  6. Form the Laddus:

    • Grease your palms with a little ghee and take small portions of the mixture to shape into round laddus.
    • Press the mixture firmly between your palms to ensure the laddus hold their shape well.

  7. Cool and Serve:

    • Allow the laddus to cool and firm up at room temperature.
    • Store them in an airtight container.

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