Ragi rava laddu recipe, a super easy Indian sweet made using roasted ragi flour, semolina, ghee and sugar. Recently a friend sent me some delicious ragi laddus to me, while returning my dabbas, which was with her. The laddus were too yum and i assumed that it is store bought as she sent a pack of Grand sweets mixture too. I immediately pinged her and appreciated it and she told it was made by her mother in law. As the taste was lingering, i planned to make this easy Indian sweet for Janmashtami. I asked her the recipe and she told it is made using whole ragi. I had 2 packets of roasted ragi flour i wanted to try it out with that flour. Since i wanted to get the same texture, i added little coarsely ground sooji too. You can make the ragi laddus only with ragi flour too. A simple and easy diwali sweet which will surely get appreciations from the family.
Ragi rava laddu recipe
- Recipe Cusine: Indian
- Prep Time: 20 Minutes
- Cook time: 10 Minutes
- Serves: 13 laddus
- Author: Jeyashri
- Recipe Category: Sweets
- Description: Ragi rava laddu recipe, a super easy Indian sweet made using roasted ragi flour, semolina, ghee and sugar.
Ragi flour 3/4 cup
Roasted rava | semolina | sooji 1/4 cup
Powdered sugar 1/2 cup
Melted ghee 1/4 cup + 2 tsp
Cashew nuts 7
Cardamom powder 2 pinches
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Method :
- I used roasted ragi flour in this recipe. If you have plain ragi flour dry roast it for 10 minutes in a low flame. Be careful not to burn it.
- I used SVS brand roasted ragi flour, bought in Chennai from Nuts n Spices. I found it too good for ragi rava dosa, ragi porridge and ragi rava idli. It’s a sprouted roasted ragi flour.
- Grind the rava in the mixie. I used the roasted rava, if you have plain one, roast in a pan for 2-3 minutes in a low flame.
- No need to grind into a fine powder, a slight coarse texture will be fine and gives a nice feel while eating the ragi rava ladoo.
- Powder the sugar in a mixie. Make it a fine powder. I powdered 1/2 cup of raw sugar. I felt the ladoos are bit sweeter, so you can powder 1/2 cup minus 2 tblsp sugar if you want to lessen the sweet.
- In a wide bowl add the roasted ragi flour, powdered sugar, coarsely ground rava and cardamom powder.
- In a small pan add 2 tsp of ghee and add the broken cashew nuts. Saute till golden brown.
- Add it to the bowl.
- Heat the 1/4 cup of melted ghee till it becomes hot.
- Add it to the bowl, mix it well with a spoon.
- Take a small portion of the ragi mixture.
- Make it into a balls.
- Repeat this for the remaining ragi mixture.
- Store this in a dry air tight container.
- Ragi rava ladoo tasted so yum .
Notes:
- I used raw sugar in this recipe, you can add powdered jaggery to this ragi rava ladoo.
- You can roast whole ragi and powder this and make the ladoo. In that case skip the rava and make the ragi itself slightly coarse.
- This mixture took 1/4 cup melted ghee, it may be slightly less or more depending upon the texture of the flour.
- Always make the laddus when the mixture is warm
- This ragi rava ladoo stays good for a week, do not handle the laddus with wet hands
Method with step by step pictures :
- I used roasted ragi flour in this recipe. If you have plain ragi flour dry roast it for 10 minutes in a low flame. Be careful not to burn it.
- I used SVS brand roasted ragi flour, bought in Chennai from Nuts n Spices. I found it too good for ragi rava dosa, ragi porridge and ragi rava idli. It’s a sprouted roasted ragi flour.
- Grind the rava in the mixie. I used the roasted rava, if you have plain one, roast in a pan for 2-3 minutes in a low flame.
- No need to grind into a fine powder, a slight coarse texture will be fine and gives a nice feel while eating the ragi rava ladoo.
- Powder the sugar in a mixie. Make it a fine powder. I powdered 1/2 cup of raw sugar. I felt the ladoos are bit sweeter, so you can powder 1/2 cup minus 2 tblsp sugar if you want to lessen the sweet.
- In a wide bowl add the roasted ragi flour, powdered sugar, coarsely ground rava and cardamom powder.
- In a small pan add 2 tsp of ghee and add the broken cashew nuts. Saute till golden brown.
- Add it to the bowl.
- Heat the 1/4 cup of melted ghee till it becomes hot.
- Add it to the bowl, mix it well with a spoon.
- Take a small portion of the ragi mixture.
- Make it into a balls.
- Repeat this for the remaining ragi mixture.
- Store this in a dry air tight container.
- Ragi rava ladoo tasted so yum.
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Notes:
- I used raw sugar in this recipe, you can add powdered jaggery to this ragi rava ladoo.
- You can roast whole ragi and powder this and make the ladoo. In that case skip the rava and make the ragi itself slightly coarse.
- This mixture took 1/4 cup melted ghee, it may be slightly less or more depending upon the texture of the flour.
- Always make the laddus when the mixture is warm.
- This ragi rava ladoo stays good for a week, do not handle the laddus with wet hands.
Hello mam today I prepared this ragi rava ladoo and it came soo good thanks for this recipe
Hello mam today I prepared this ragi rava ladoo and it came soo good thanks for this recipe