Ragi Rava Laddu Recipe, Indian Sweets

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

(adsbygoogle = window.adsbygoogle || []).push({});

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 .

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

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.

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.