Karnataka

Ragi ladoo

Name: Ragi ladoo
Total time: 30 min
Yield: 10 servings
Cuisine: Karnataka
Ingredients: 1 1/2 cups ragi flour (finger millet flour); 4 tbsp melted ghee; 3/4 cup powdered jaggery; 30 g ground to a fine powder (no whole nuts) almonds; 3 tbsp desiccated coconut (unsweetened shredded coconut); 1/4 tsp cardamom; 2 tbsp warm, only if needed milk

Ragi in its party clothes: roasted in ghee, sweetened with jaggery, rolled round.

30 minTime

2 gProtein each

mildSpice

Karnataka's grain, sweetened2 chapters · 1 min read

Make it your way

Grandma's wayGhee roasted ragi, jaggery and cardamom, pressed into ladoos.

The original

198kcalsame

2 gproteinsame

3 gfibresame

30minutessame

Ragi ladoo.

Per serving, worked out from the ingredient table.

Ingredients

Ragi flour (finger millet flour)1½ cups

Ghee4 tbsp, melted

Jaggery¾ cup, powdered

Almonds30 g, ground to a fine powder (no whole nuts)

Desiccated coconut (unsweetened shredded coconut)3 tbsp

Cardamom¼ tsp

Milk2 tbsp, warm, only if needed

Method

4 steps

1Roast the ragi flour in half the ghee on low heat, stirring constantly, for 10 to 12 minutes.
2Add the coconut and almond powder and roast 2 minutes more. Cool until just warm.
3Mix in the jaggery, cardamom and remaining ghee. Rub with your fingers until it holds when pressed.
4Shape into 15 small ladoos, adding a spoon of warm milk only if it crumbles.

Serve it like this

Pack one or two ladoos in paper cases. At home, serve with a glass of warm milk.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Ragi ladoo

Ragi in its party clothes: roasted in ghee, sweetened with jaggery, rolled round.

30 minTime

2 gProtein each

mildSpice

Karnataka's grain, sweetened2 chapters · 1 min read

Make it your way

Grandma's wayGhee roasted ragi, jaggery and cardamom, pressed into ladoos.

The original

198kcalsame

2 gproteinsame

3 gfibresame

30minutessame

Ragi ladoo.

Per serving, worked out from the ingredient table.

Ingredients

Ragi flour (finger millet flour)1½ cups

Ghee4 tbsp, melted

Jaggery¾ cup, powdered

Almonds30 g, ground to a fine powder (no whole nuts)

Desiccated coconut (unsweetened shredded coconut)3 tbsp

Cardamom¼ tsp

Milk2 tbsp, warm, only if needed

Method

4 steps

1Roast the ragi flour in half the ghee on low heat, stirring constantly, for 10 to 12 minutes.
2Add the coconut and almond powder and roast 2 minutes more. Cool until just warm.
3Mix in the jaggery, cardamom and remaining ghee. Rub with your fingers until it holds when pressed.
4Shape into 15 small ladoos, adding a spoon of warm milk only if it crumbles.

Serve it like this

Pack one or two ladoos in paper cases. At home, serve with a glass of warm milk.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ragi ladoo

Make it your way

Ingredients

Method

Ragi ladoo

Make it your way

Ingredients

Method

Make it a meal