Ragi ladoo is one wholesome Indian sweet that brings together taste and health in every delicious bite. Ragi is one of India’s favourite superfoods. These ragi ladoos with dates are an easy way to enjoy the goodness of Ragi.
For anyone who loves fuss-free recipes loaded with flavor and comfort, ragi ladoo is a winner—it’s something that can be prepped easily, even on busy days, and pleases kids and adults alike. If you’ve ever wanted a sweet treat that feels homemade, nourishing, and easy to whip up, you’ll love this finger millet recipe.
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Here on the blog, I love sharing recipes that are simple, practical, and don’t require fancy techniques. This Ragi ladoo is just that kind of recipe. With minimal ingredients, clear steps, and no complicated prep, these little balls of goodness are perfect when you crave something sweet and satisfying.
I always make Ragi cookies for my kids as a school snack and they’ve now become a favourite in my own kitchen, especially for family snacking or as a quick fix for sweet cravings.
Whether it’s for regular snacking, festive treats, or a nutritious lunchbox addition, these ladoos fit right in. With easy steps, handy tips, and plenty of ways to customise, anyone can make perfect ragi ladoos at home. Give them a try.
Why you’ll love this Ragi Ladoo Recipe?
Super Healthy: Ragi (finger millet) is a powerhouse of calcium, iron, and fiber, perfect for snack time, growing kids, and even busy adults who need energy.
Minimal Ingredients: You don’t need anything fancy—just ragi flour, a sweetener like jaggery or brown sugar, dates, a bit of ghee, some nuts, and cardamom for flavour.
Ready in Minutes: These ladoos come together in less than 30 minutes. Roast, mix, shape, and you’re done!
Perfect for All Ages: From lunchboxes to post-meal indulgence, ragi ladoos suit practically every occasion. Even picky eaters in the house won’t say no to these sweet little balls.
Flexible & Adaptable: You can adjust sweetness, add nuts or dried fruits, or even make them vegan by switching ghee with coconut oil.
How to make Healthy and Delicious Ragi Ladoos ?
In a thick-bottomed pan, heat a tablespoon of ghee. Add the ragi flour and roast over low flame, stirring well, until you get a nutty aroma and the raw smell disappears (about 7-8 minutes). Remove and keep aside.
In the same pan and peanuts and saute on low flame till light golden brown. Let it cool down. Add the peanuts to a mixie jar and make a fine paste.
Add pitted dates and grind again. To the above mixture, add jaggery, cardamom pods or cardamom powder, a pinch of salt. Grind this to a paste. Add the roasted ragi flour to the mixie jar and grind again.
Transfer the ragi mixture to a big mixing bowl. You can roast cashews in ghee until golden brown and add to the ladoo mixture. Adds a festive look and a nice bite to the ladoos.
To combine the mixture easily, add melted ghee, if desired. Make small ladoos.
Store the ragi ladoos in an air tight container fro upto 10 days at room temperature.
Tips & Variations
Roast Well: Properly roasting ragi flour gets rid of its naturally earthy taste and brings out a pleasant, nutty aroma.
Don’t Skip Cardamom: Cardamom adds beautiful flavour and keeps the ladoos from tasting bland.
Customise Nuts: Feel free to use cashews, almonds, raisins, or even sesame seeds for extra crunch and taste.
Adjust Sweetness: Jaggery is more traditional and healthy, but not as sweet as sugar. Taste and tweak as you mix.
Bind with Care: If the mixture feels dry, add a few drops of warm milk or a touch more ghee—this helps shape perfect ladoos without cracks.
Variation: Make these vegan by replacing ghee with coconut oil, or add more dates and golden raisins for a processed sugar-free version.
Serving Suggestions
Everyday Snack: Ragi ladoos are perfect for lunchboxes, after-school parties, or teatime snacks for kids and grown-ups alike.
Festive Treats: Great choice for festivals, religious occasions, or celebrations—add more nuts and some saffron for a festive twist!
Breakfast Pair: Serve with a glass of warm milk for a power-packed breakfast, especially on busy mornings.
Healthy Sweet Fix: Enjoy as a dessert after meals or whenever you feel like eating something sweet-yet-healthy.
Gift Idea: Package ragi ladoos in pretty tins for festive gifting. They stay fresh and are loved by all ages!
Frequently asked questions
Yes, you can. Powdered sugar blends easily and works well when jaggery is unavailable. Jaggery has a deeper flavour and more nutrients, though
Yes, ragi is naturally gluten-free. This makes these ladoos suitable for anyone with gluten intolerance.
Just swap ghee for coconut oil. The flavour is slightly different, but the ladoos bind well and taste good.
Raisins, or dried apricots make the ladoos even tastier and add natural sweetness along with the pitted dates.
If stored in an airtight box, they stay fresh for 7–10 days at room temperature. You can refrigerate them and enjoy for up to 2 weeks.
If the mix is too dry, a few drops of warm milk or melted ghee helps bind and shape the ladoos. I prefer using just melted ghee.
Yes! You can use only dates or other dried fruits to sweeten, skipping processed sugar or jaggery completely.
Absolutely. While the peanuts add a crunch, texture and taste to the ladoos, you can definitely avoid it and make these ladoos.
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Recipe Card
Ragi Ladoo with Dates
Ingredients
- 1 tablespoon Ghee
- 1 cup Ragi Flour
- ½ cup Peanuts
- ¼ cup Dates Pitted
- ¾ cup Jaggery
- 5 Cardamom or 1 teaspoon Cardamom Powder
- ⅛ teaspoon Salt
- 3 tablespoon Melted Ghee for binding
- 10 Cashew Nuts optional
Instructions
- In a thick-bottomed pan, heat a tablespoon of ghee. Add the ragi flour and roast over low flame, stirring well, until you get a nutty aroma and the raw smell disappears (about 7-8 minutes). Remove and keep aside.
- In the same pan and peanuts and saute on low flame till light golden brown. Let it cool down. Add the roasted peanuts to a mixie jar and make a fine paste.
- Add pitted dates and grind again. To the above mixture, add jaggery, cardamom pods or cardamom powder, a pinch of salt. Grind this to a paste.
- Add the roasted ragi flour to the mixie jar and grind again. Transfer the ragi mixture to a big mixing bowl.
- You can roast cashews in ghee until golden brown and add to the ladoo mixture. Adds a festive look and a nice bite to the ladoos.
- To combine the mixture easily, add melted ghee, if desired. Now make small ladoos.
- Store the ragi ladoos in an air tight container fro upto 10 days at room temperature.
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