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Ragi-Nuvvula Laddu / Millet-Sesame Sweet Balls / Bhakri-Til Laddoo

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:30 mins   Cuisine:Indian

This traditional Indian laddoos  / sweet balls is one of the items I made for the festival,Makara Sankranthi. Happy Bhogi and Makara Sankranthi wishes to everyone reading my blog and celebrating the festival too. Enjoy the festive time with sweetness and happiness! 🙂

Ragi or FingerMillets or Bhakri is a whole grain that is gluten-free,rich in fiber that helps with weight loss and diabetes. It’s packed with calcium, good carbs, ammino acids and Vitamin D. Its easily digestable by infants and kids. (extracted from internet).

With all above in mind I tried these laddoos. Definitely try this recipe of mine and you will surely make them once again and again.These are so delicious packed with full of efficient nutrients.

Before starting to cook, don’t forget to see the Tips  mentioned at the end.

My Dessert / Sweets recipes Collection here⇒ Desserts / Mithayi

My Laddoo recipes collection here⇒ Laddoo Recipes / Indian Energy Balls

Kids Lunch Boxes collection here⇒ Lunch Box

Related Posts  

  1. Instant Ragi / Bhakri / Finger Millets Idli
  2. Whole Ragi Idli / Finger Millets Idli
  3. Atukulu / Poha Laddoo / Energy Balls with Flattened Rice Flakes

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  • Finger Millet Flour – 1 cup
  • Sesame Seeds – ½ cup
  • Semolina/Upma Rava – ¼ cup
  • Sugar – 1 cup
  • Cashew Nuts – ¼ cup
  • Ghee – ¾ cup
  • Cardamom – 4 

Special Ingredients:

  • Finger Millet Flour
  • Ghee 

Step wise pics Procedure:

  • Take a heavy bottomed pan/vessel, put it in stove top under low flame.
  • Add all the sesame seeds and dry roast until you get a pleasant aroma or the colour changes.
  • Do not switch the flame off.
  • Transfer the sesame seeds into a wide mixing bowl.
  • Take 2 tablespoons of sesame seeds in a separate plate, for later use.
  • In the same frying pan, add the semolina/upma rava and dry roast until you get a pleasant aroma.
  • Do not switch the flame off.
  • Transfer the semolina/rava into the same mixing bowl.
  • Now, add 1 teaspoon of ghee into the pan and fry the cashew nuts until they turn golden.

    Cashew Nuts after roasting in ghee.
  • Do not switch the flame off.
  • Remove the cashew nuts into a small plate.
  • Next, in the same pan add the millet flour/ragi flour and fry it for a while until the raw smell is eliminated.
  • Now switch the flame off and transfer this ragi / millet flour into the same mixing bowl.
  • While the flour cools down, powder the sugar & cardamoms into fine powder using a blender/mixer.
  • Set everything on the kitchen platform.

    All the items set together to make laddoos into balls
  • Add whole of the powdered sugar + cardamom into the wide mixing bowl.
  • Using a spoon, mix all the roasted powders along with sugar+cardamom powder.
  • Warm the ghee,and start pouring into the mixing bowl slowly with a tablespoon.

    Shaping into laddoos / balls
  • Combine the flour mix thoroughly with the ghee, using your hands and shape the laddoos as you pour the ghee for enough consistency of making the laddoos/balls.
  • After shaping each of the laddoo / ball roll it onto the sesame seeds which we kept in the separate plate.

    Shaping into laddoos / balls
  • Top up each laddoo / ball with a fried cashew nut soon after you shape it.
  • Arrange the shaped laddoos / balls in a wide plate /  sheet for them to dry. Done!!
  • Laddoos / Balls shaped and put to dry



  • Ghee is nothing but unsalted butter melted till golden yellowish brown colour.
  • Keep stirring continuously while roasting, so that you dont burn it.
  • Be generous while using the ghee/butter in making the laddoos/balls.
  • Though ¾ cup of ghee is fine to make the laddoos, I have used more than that.
  • Decorate, ragi / millet sesame laddu, with cashew nuts soon as you roll them,its easy for it to stick on wet balls.
  • You can serve the laddoos soon as you shape them but you can even dry them for 20 mins.
  • Store them in an air-tight container for longer shelf life.
  • These stay good upto a 7-10 days at room temperature, and upto a month when refrigerated.


  • These, ragi / millet sesame laddu, are just ‘melt in mouth energy balls’,to describe in total.
  • My kids took them as chocolate balls till they tasted.
  • It is a good source of instant energy foods which can be eaten for any meal of the day.
  • My family loved the taste of these laddoos / balls during this festive season.

    Mouthwatering laddoos ready to eat 🙂

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