Here's an easy and scrumptious Ragi Laddu (Ragi Laadu) recipe that is both healthful and tender in texture:
đŸÂ Components:
Ragi flour (finger millet flour)â1 cup
Grated jaggery⟠cup (alter to flavor)
Gheeâ3 to 4 tablespoons
Cardamom powderâÂœ teaspoon
Dry fruits (elective: cashews, almonds, raisins)â2â3 tablespoons (chopped or whole)
Grated coconutâÂŒ cup (clean or dry, optional; however, it provides softness and flavor)
đ„ŁÂ Commands:
Dry Roast Ragi Flour
Warm a pan and dry roast the ragi flour on low flame for 6â8 mins till it turns aromatic and slightly darker.
Stir continuously to keep it from burning.
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Roast coconut (if using).
Within the identical pan, dry roast grated coconut for twoâthree minutes to dispose of moisture.
Upload it to the roasted ragi flour.
Roasted Nuts
warmness 1 tablespoon of ghee, roast chopped nuts and raisins until golden. Add to the flour aggregate.
Upload jaggery & flavor.
Mix in grated jaggery and cardamom powder to the flour-coconut mixture even as it nonetheless heats.
Upload ghee and shape laddus.
Steadily upload warm ghee (melted), a little at a time.
Blend the entirety properly and form into small laddus at the same time as the aggregate continues to be warm.
đĄ Suggestions for Soft & Tasty Laddus:
Use fresh ragi flour and good-quality jaggery.
Donât pass roastingâit eliminates raw taste and improves flavor.
If laddus are dry, upload a little warm milk (simplest if consuming at onceâreduces shelf life).
Store in an airtight box. stays appropriate for a week at room temperature (without milk).
Enjoy your nutritious, tender, and engaging Ragi Laddus!
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