Ragi/Nachni/FingerMillet Ladoos | How to make Ragi/Nachni/FingerMillet Ladoos

By Lata Lala  |  25th Aug 2015  |  
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  • Ragi/Nachni/FingerMillet Ladoos, How to make Ragi/Nachni/FingerMillet Ladoos
Ragi/Nachni/FingerMillet Ladoosby Lata Lala
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About Ragi/Nachni/FingerMillet Ladoos Recipe

Recipe courtsey : Google. Ragi is a wonder grain which is really high in absorbable calcium, iron and fiber. I make it a point to make something interesting out of this wondergrain to incorporate into our daily meals be it Roti or idlis/dosa or Chilla. This time made ladoos as ready to go snack with glass of milk. These Ladoos taste very delicious, do not turn out to be hard and will be slightly powdery.

Ragi/Nachni/FingerMillet Ladoos is an authentic dish which is perfect to serve on all occasions. The Ragi/Nachni/FingerMillet Ladoos is delicious and has an amazing aroma. Ragi/Nachni/FingerMillet Ladoos by Lata Lala will help you to prepare the perfect Ragi/Nachni/FingerMillet Ladoos in your kitchen at home. Ragi/Nachni/FingerMillet Ladoos needs few minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Ragi/Nachni/FingerMillet Ladoos. This makes it easy to learn how to make the delicious Ragi/Nachni/FingerMillet Ladoos. In case you have any questions on how to make the Ragi/Nachni/FingerMillet Ladoos you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Lata Lala. Ragi/Nachni/FingerMillet Ladoos will surely satisfy the taste buds of your guests and you will get compliments from your guests.

    Ragi/Nachni/FingerMillet Ladoos

    Ingredients to make Ragi/Nachni/FingerMillet Ladoos

    • Ragi flour- 1 cup
    • Roasted Gram dal- 1/4 Cup
    • dessicated coconut -1/4 cup
    • Grated jaggery- 1.5 Cups or less
    • Pure ghee- 1/4 cup

    How to make Ragi/Nachni/FingerMillet Ladoos

    1. First lets dry roast the ragi flour. Ragi flour has a raw smell that will make the dish less appetizing.
    2. Heat a pan and dry roast the ragi flour for 8-10 minute in medium flame.
    3. In a mixer jar, take roasted gram dal/ bhuna chana. Grind the chana dal first to a nice powder. Then add dessicated coconut.
    4. Pulse it. Keep this powder in a separate mixing bowl.
    5. In the mixer jar, take ragi flour and jaggery and give couple of pulses so that the ragi flour and jaggery are nicely mixed and incorporated together.
    6. Add this ragi-jaggery to the mixing bowl. Mix the chanadal & coconut and ragi-jaggery mixture nicely.
    7. Heat the ghee and melt it and pour it in the ragi mixture.
    8. Using a spoon , mix the ragi-mixture well. Then start making lemon sized ladoos out of the ragi-ghee mixture.
    9. Its ready. Serve with chopped dryfruits & a glass of milk.

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