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Ragi Flour Ladoo / Finger Millet Sesame Laddu / Ragi Sesame Laddoo / Nachni Til Energy Balls

VegCookBook by Praveena
Ragi Flour Ladoo, is a Gluten free Indian energy balls made with Finger Millet Flour, Sesame Seeds & Unrefined sugar as main ingredients. Recipe below has step wise pics and tips.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dessert, Sweet
Cuisine Indian, South Indian
Servings 15 laddu

Equipment

  • 1 Frying pan (for stove-top method)
  • 1 Wide Mixing Bowl
  • 1 Wide Plate

Ingredients
  

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

Instructions
 

  • 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!!

Notes

Please see the MAIN POST for recipe with step wise PICS & TIPS!
Keyword energy boosting millet ladoo, gluten free indian dessert with ragi, healthy dessert with nachni, homemade ragi laddu recipe, ragi flour laddoo