Ragi laddu recipe | How to make ragi ladoo | Ragi unde recipe | Ragi laddu with jaggery
By Latha on January 23rd, 2017
Ragi laddu or ragi unde recipe explained with step by step pictures and a video. Ragi laddu or ragi ladoo is prepared using finger millet flour, jaggery, ghee and dessicated coconut. Ragi laddu or ragi unde is a very easy and healthy laddu or unde recipe.
This is a very easy laddu recipe. Like my easy rave unde or rava laddu, shenga unde or peanut laddu, besan unde or besan laddu, dry fruits laddu and fried gram laddu or hurigadale unde recipes.
Ragi has numerous health benefits. You can find many ragi or finger millet recipes on this website like ragi rotti, ragi mudde or ragi ball, ragi malt or ragi health drink, ragi ambli and ragi dose recipes.
If you are looking for more Karnataka style sweet recipes then check our rava kesari bath, banana halwa, coconut burfi and badam puri recipes.
I have also made a video on this ragi ladoo recipe with Kannada narration and English subtitles, which I have embedded it below. Please have a look.
Preparation time: 1 hour
Cooking time: 30 min
Serves: 16 no.
Ingredients: (measuring cup used = 240ml)
- 1 cup ragi flour or finger millet flour
- 1/4 cup dessicated coconut
- 3/4 cup jaggery
- 1/4 cup water
- 2 tbsp ghee
- 2 tbsp broken cashews
- A big pinch of cardamom
Instructions for making ragi laddu or ragi unde:
- Heat 1 tbsp of ghee in a pan and fry cashews. Take it out and keep it aside.
- Next, to the same pan add in ragi flour and one more tbsp of ghee.
- Fry ragi flour until slight colour change or until you get nice aroma under medium flame. This will tke around 10 minutes.
- At the end add in dessicated coconut and fry for one more minute and switch off the stove. Take it out and set it aside.
- Next in the same pan take jaggery, water and bring it to boil.
- Add in cardamom powder and boil until you get one string or soft ball consistency. Switch off the stove.
- Immediately pour the jaggery syrup over the roasted ragi flour, coconut and cashew.
- Mix it well and wait until heat is reduced. Make small lemon sized balls. In the beginning the laddus will be little soft and it will become stiff once it is cool.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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