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

By Lata Lala  |  25th Aug 2015  |  
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  • Photo of Ragi/Nachni/FingerMillet Ladoos by Lata Lala at BetterButter
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.

The delicious and mouthwatering Ragi/Nachni/FingerMillet Ladoos is a famous dish of world and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Ragi/Nachni/FingerMillet Ladoos is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Ragi/Nachni/FingerMillet Ladoos. Lata Lala shared this Ragi/Nachni/FingerMillet Ladoos recipe which is perfect to serve for 8 people. The step by step process with pictures will help you to know how to make the delicious Ragi/Nachni/FingerMillet Ladoos. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Ragi/Nachni/FingerMillet Ladoos recipe at your home and surprise your family and friends.

    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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