Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:30 mins   Cuisine:Indian

This traditional recipe of energy boosting dessert, nutty ragi sesame ladoos  / nachni ladoo are sweet balls made with the wonder grain Ragi and white sesame seeds as main ingredients. 

These are one of the items I made for the Indian 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! 🙂

Definitely try this recipe of mine and you will surely make them once again and again. These ragi laddu are so delicious packed with full of efficient nutrients.

Health Benefits of , ‘Ragi Sesame Laddu / Nachni Flour Ladoo’:

Ragi / Finger Millets / Nachni is a whole grain that is gluten-free, rich in fibre that helps with weight loss and diabetes. It’s packed with calcium, good carbs, amino acids and Vitamin D. And is easily digestible by infants and kids. It gives instant energy which lasts up to few hours.

Sesame / Til / Nuvvulu are an excellent source of calcium, magnesium, iron, phosphorous and even dietary fibre.

No Refined White Sugar Here I have used only unrefined cane sugar, which is much more better than white sugar.

To Conclude This millet sesame balls recipe is a powerhouse of nutrition, are suitable for kids, calcium rich, fibre rich, gluten free, vegetarian, Vitamin D rich diets. 

Other recipes from my blog:

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

Sweets recipes Collection⇒  Desserts / Mithayi

Laddu recipes collection⇒ Ladoo Recipes / Indian Energy Balls

Kids Lunch Boxes collection⇒   Lunch Box

Related Posts:

Follow me on⇒  Facebook  / Pinterest  / YouTube  / Instagram

Ingredients:

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

Special Ingredients:

• Finger Millet Flour
• Ghee 

Step wise pics Procedure for, ‘Ragi Laddu / Millet Sesame Ladoo / Nachni Til Laddoo’:

Put a heavy bottomed pan / vessel, on stove top over medium flame.

Add all the sesame seeds and dry roast until you get a pleasant aroma or the seeds start to pop up.

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 sooji and dry roast until you get a nice aroma.

Transfer into the same mixing bowl.

Next, in the same pan add the ragi flour and fry it for a while until the raw smell is eliminated.

Switch the flame off and transfer this roasted finger millet flour into the same mixing bowl.

Now, add 1 teaspoon of ghee into the pan and fry the cashew nuts until they turn golden.

Remove the cashew nuts into a small plate.

While the flour cools down, powder the sugar & cardamoms into fine powder using a spice grinder.

Add the powdered sugar and cardamom powder also into the same mixing bowl.

Warm the ghee, and start pouring into the mixing bowl slowly with a tablespoon.

Combine the flour mix thoroughly with the ghee, using your hands and shape the laddus as you pour the ghee for enough consistency of making the ladoos.

After shaping each of the ladoo, roll it onto the sesame seeds which we kept in the separate plate.

Top up each ladoo with a fried cashew nut soon after you shape it.

Arrange the shaped ladoos in a wide plate. Let them dry for 30 mins. Then you can serve or store. Done!!

Tips & Storage:

• Ghee is nothing but unsalted butter melted till golden yellowish brown colour.
• Keep stirring continuously while roasting, so that you don’t 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.
• Any dry fruits like chopped almonds, walnuts, kishmish can also be used instead of cashew nuts.
• You can serve the laddoos soon as you shape them but you can even dry them for 20 mins.
• Storage: Store them in an air-tight container for longer shelf life.
• These stay good up to a 7-10 days at room temperature, and up to a month when refrigerated.

Result:

• These, nutritious ragi laddu / millet sesame ladoo, are just ‘melt in mouth energy balls’, to describe in total.
• My kids thought that those were, chocolate balls until 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 ragi ladoos / millet sweet dish, during this festive season.

Recipe Card & Print:

You can Pin it here for later, Pinterest link:

Do leave a comment or hit the like or follow button, just in case you like my recipe! 

You can find my other recipes by clicking the Recipe Category

Follow me on⇒  Facebook  / Pinterest  / YouTube  / Instagram