Ragi ladoo

Name: Ragi ladoo
Total time: 600 s
Yield: 8 /9 ladoo
Cuisine: Indian
Ingredients: 1 cup Ragi/Nachani flour; 1/2 cup powdered sugar; 3-4 Tbsp pure ghee; 1+ 1/2 tbsp broken cashews; 1/4 tsp cardamom powder

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#mysteryboxchallenge
#boxweek14
#Ragi

Finger millet, also known as Ragi/Nachni in India, Kodo in Nepal, is an annual herbaceous ( medicinal) plant widely grown as a cereal/grain crop in arid and semi-arid parts of Africa and Asia.
Ragi is a whole grain that is rich in fiber which helps in weight loss and diabetes. And is also rich in calcium, good carbs, ammino acids and vitamin D.

#mysteryboxchallenge
#boxweek14
#Ragi

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#mysteryboxchallenge
#boxweek14
#Ragi

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Ingredients

10 mins

8 /9 ladoo

1 cupRagi/Nachani flour
1/2 cuppowdered sugar
3-4 Tbsppure ghee
1+ 1/2 tbspbroken cashews
1/4 tspcardamom powder

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Steps

10 mins

1

In a nonstick pan, heat 2 Tbsp of ghee and fry cashews till golden brown. Then remove cashews and keep them aside.
2

Now add Ragi flour to the same pan and roast till it smells nice. Ragi flour will become sandy. Roast on low flame for 6 to 7 minutes, while stirring continuously.
3

Switch off the gas. Remove the mixture to another bowl.
4

Let the mixture cool down, then add sugar. Next add cashew nuts, cardamom powder, and the remaining 2 tbsp ghee and mix well evenly.
5

Take a handful of Ragi mixture, press it tightly and shape them like ladoo.
6

Similarly, make all ladoos. Store Ragi ladoos in dry airtight container.
7