Ragi Flour is so rich in nutrients and very easily digested. It is rich in calcium and protein and also has a good amount of iron and other minerals. Therefore it remains one of the main ingredients of the staple diet in Karnataka, India.
Commonly people make porridge, Ragi ball.
As kids, we have been given a snack Ragi hurihittu (Ragi and other grains, nuts are roasted and powdered) with milk, jaggery,dried coconut, nuts. It’s made like a porridge or formed like a dough and made small balls. It’s a very healthy and tasty evening snack or a supplement with breakfast.A glass of milk and this ladoo is a good breakfast. My mom made this often and I have many memories of eating it.
I tried making a variation of this with only Ragi and used a good amount of dry fruits. It tastes excellent. You always have a guilt free naturally sweetened ladoo.
1 Cup Ragi flour(Finger millet flour)
3 Tbsp Ghee
1 cup Almonds
1 cup Walnut
8 – 10 dried prunes
100 gm dried cranberry
8- 10 seedless dates (softened)
5 – 6 dried figs
1 tbsp ghee to grease your palms
Milk 3 tbsp – if required
Makes around 15 small Ladoo’s
1. In a large heavy bottom pan roast ragi for 7 – 8 minutes on medium flame.
2. Add 1 tbsp ghee and roast for another 8 minutes. By now the raw smell would have gone and a nice aroma arises. If not adjust the timings accordingly. Be careful not to overdo as it might burn the flour and give a bad bitter taste. Keep Aside.
3. In a food processor/Mixer pulse Almond & walnuts first , then add figs, cranberry,prunes, dates and pulse everything till it forms like a dough.
4. Add the dry fruit dough to ragi, add remaining ghee and mix thoroughly when the flour is still warm.
5. Grease your palms with ghee , take 1tbsp of the mixture and start forming a ladoo. If the mixture is a bit dry add milk accordingly and shape the ladoo’s.
6. Once all the ladoo’s are done let it cool to room temperature. Store it in air tight container, remains good for 15 days.If milk is used shelf life would be lesser (~ 8 days)
- The stickiness from the figs,dates, berries would be enough to make ladoo’s. Add milk only if required.If you want to keep the ladoo for more than 10 days do not add milk. Add little more dates or figs to get the right consistency to make/shape ladoo’s
- You can dry roast the Almonds if you like, its optional thought. Don’t roast Walnuts as they get more bitter (i feel so…)
- Since Ragi flour is brown keep an eye while roasting. Don’t overdo or remove before it’s done. It’s better you taste the flour to check if the raw smell is gone in case you can’t judge by looking at it.
- No need to refrigerate these laddo’s unless you have used milk.
- Substitute the dry fruits according to availability. Make sure you add dates,figs, raisins etc…one portion more compared to nuts & flour to get the right amount of sweetness and texture.
- Adding Prunes or cranberry gives a slight tangy taste which balances the sweetness.