Ragi (Finger millet) ladoos
Featuring today yet another delicious ragi dish - the ragi ladoos.
Finger millet (Eleusine coracana), also known as African millet or Ragi (Kannada: ರಾಗಿ), is an annual plant widely grown as a cereal in the arid areas of Africa and Asia. Finger millet is originally native in Africa and was introduced into India approximately 3000 years ago. It is very adaptable to higher elevations and is grown in the Himalaya up to 2300 metres altitude. More detailed information on ragi is here at wikipedia.
Bringing the ingredients together...
Ragi ladoos recipe
To make 10-12 ladoos; preparation time 40 minutes
Ingredients:Ragi flour – 1 cup
Ground nuts – 1 cup, roasted and pounded; or gingelly seeds – 1 cup, roasted and pounded
Jaggery – 1 cup, crushed to a fine powder
Salt – ¼ teaspoon
Method: Add the salt powder to the ragi flour. Pour sufficient boiling hot water into the flour to make it to a soft ball of dough. Divide it into 2 balls. Heat a frying pan till very hot over moderate heat. Brush lightly all over with some oil. With a wet hand, place one of the ragi dough balls at the center of the pan and pat gently with wet fingers to a thin round. Turn over on both sides alternatively to bake slowly and thoroughly for 5-6 minutes. If you prefer, pour a little ghee around the edges of the ragi roti while it bakes. Allow it to cool and tear the ragi roti into small bits.
Roast the ground nuts till they become crisp so that we can rub off the skins. Remove the skins and pound the ground nuts to a fine powder. Then add the cold ragi roti bits to it and pound both together till well blended into each other. Now add the crushed jaggery and pound all the three together till well mixed. Shape into lime-sized balls.
Although the color of these ragi ladoos may not look attractive to some, they are quite nutritious and tasty and flavorful. Enjoy!
Traditional Indian Home Cooking Recipe : Ragi Ladoos
Finger millet (Eleusine coracana), also known as African millet or Ragi (Kannada: ರಾಗಿ), is an annual plant widely grown as a cereal in the arid areas of Africa and Asia. Finger millet is originally native in Africa and was introduced into India approximately 3000 years ago. It is very adaptable to higher elevations and is grown in the Himalaya up to 2300 metres altitude. More detailed information on ragi is here at wikipedia.
Bringing the ingredients together...
Ragi ladoos recipe
To make 10-12 ladoos; preparation time 40 minutes
Ingredients:Ragi flour – 1 cup
Ground nuts – 1 cup, roasted and pounded; or gingelly seeds – 1 cup, roasted and pounded
Jaggery – 1 cup, crushed to a fine powder
Salt – ¼ teaspoon
Method: Add the salt powder to the ragi flour. Pour sufficient boiling hot water into the flour to make it to a soft ball of dough. Divide it into 2 balls. Heat a frying pan till very hot over moderate heat. Brush lightly all over with some oil. With a wet hand, place one of the ragi dough balls at the center of the pan and pat gently with wet fingers to a thin round. Turn over on both sides alternatively to bake slowly and thoroughly for 5-6 minutes. If you prefer, pour a little ghee around the edges of the ragi roti while it bakes. Allow it to cool and tear the ragi roti into small bits.
Roast the ground nuts till they become crisp so that we can rub off the skins. Remove the skins and pound the ground nuts to a fine powder. Then add the cold ragi roti bits to it and pound both together till well blended into each other. Now add the crushed jaggery and pound all the three together till well mixed. Shape into lime-sized balls.
Although the color of these ragi ladoos may not look attractive to some, they are quite nutritious and tasty and flavorful. Enjoy!
Traditional Indian Home Cooking Recipe : Ragi Ladoos 
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