Ragi Ladoo with Dates

A decorative blue and yellow plate filled with ragi ladoos topped with cashew nuts, surrounded by scattered peanuts and cardamom pods on a light background.

Gayathri Vijayakumar

Learn how to make healthy and delicious ragi ladoos with dates, jaggery and other simple ingredients and easy steps. Perfect finger millet sweet for snacks and festive treats!

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Prep Time 10

Cook Time 10

Total Time 20

Course Dessert, Snack

Cuisine Indian

Servings Ladoos

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.

Notes

Adjust the quantity of jaggery to suit your taste.

Add melted ghee according to your needs. You may need more or less for binding the ladoos.

Make sure you roast the peanuts, ragi flour and cashews on a low flame. Do not burn them.

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