Ragi Millet Ladoo | refined sugar-free, gluten-free

November 6, 2023 (Last Updated: February 9, 2024)

These Ragi Millet Ladoos are easy 15-minute desserts. They are an ideal snack for the lunchbox, snacking after a meal if you crave a little something sweet, or just as a nibble anytime. It is quick and easy, gluten-free, and a good way to include Ragi in your diet. I have used jaggery to sweeten these ladoos keeping them refined sugar-free as well.

I particularly like Ragi in these ladoos but it can also be made with another millet flour like Jowar or a mixed multi millet flour. You can also use roasted flours like roasted moong dal flour to make a variation of maa ladoo. Alternatively, you can also use ready to eat flours like almond meal or coconut flour. Really, the options are endless once you get an idea on how to make them.

For this festive season, try making these healthy, refined sugar-free ragi millet ladoos! They are so quick and easy and a delicious addition to your sweet hampers.

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Healthy Ragi Millet Ladoos

Try these gluten free, refined sugar free healthy millet ladoos! They are made with ragi, mixed nuts and come together very quickly!

Ingredients

1 cup ragi Flour
4 tsp coconut oil/ghee
¼ cup almonds substitute with cashews if you prefer
¼ cup dessicated coconut if using fresh, roast well and use
½ cup roasted peanuts i buy roasted, peeled peanuts – if not, roast raw peanuts and remove the peels.
⅓ cup powdered jaggery or substitute with naatu sakkarai
2 cardamom pods

Instructions

To a pan on low heat, add the ghee and ragi flour. Keep mixing until the flour gets roasted. It will slowly change colour and have an aroma. Takes 3-4 minutes on a low flame.
In the same pan, add almonds and roast for a minute.
If using roasted peanuts like I did – skip this step. Otherwise; roast peanuts and remove skin and keep aside
If using fresh coconut, roast on a low flame until the moisture is drawn out ( about 2 minutes) and keep aside.
To a plate, add the roasted ragi flour, almonds, peanuts, desiccated coconut, cardamom and keep ready.
In a mixie jar, add the nuts + coconut + cardamom and pulse to a powder.
Then add jaggery and ragi flour and grind again. At this stage, the mix will come together easily to make ladoos because of the fat from nuts and ghee. If required, you can add another tsp of ghee to roll into ladoos.
Make ladoos. I kept a roasted peanut on top of each of them. These stay well for upto a week in room temperature (and much longer in fridge). They tend to firm up a bit on cooling but are still soft ladoos.

If you try these ragi millet ladoos, let me know! Like all food, moderation is the key. Though Ragi is known as a healthy food (it is!), this one does have other high calorie items added so while it’s a healthier snack than soan papdi, it’s still a dessert.