Sweets - Laddo - Ragi Beetroot Laddo

Ragi Beetroot Laddo

Ingredients Quantity Ragi Flour 1 Cup Beetroot,grated 1/2 Cup Dates 1 Cup Honey 3 Tbsp

Serving 2 Preparation Time 15 mins Cooking Time 20 mins

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1. Melt Ghee in a wide pan, add the grated beetroot and fry it for 3 mins. Remove and keep aside.
2. Next add the finger millet flour and fry until the flour till they releases a lovely aroma.
3. Remove the seeds from dates and blend it to a fine paste. Mix all other ingredients, so that it is well combined. As the flour is still warm hold the flour firm to form balls/ laddu. Repeat the same until all the flour is used up to make laddu.

1. Make sure not to burn the flour while frying it in the ghee. Adding cardamom powder gives additional flavor you can skip if you don't like the taste of it.
2. Add 2 tbsp of milk if you find its hard to shape laddu. If you add too much of milk the laddu will not be firm and result in soggy laddu. You can alternately add melted jaggery syrup to make laddus
3. Check more Laddo Recipes .
4. Try more recipes with Ragi Flour or Beetroot.

Sweets - Laddo - Ragi Ground Nut Laddo

Ragi Ground Nut Laddo

Ingredients Quantity Finger Millet Flour 1 Cups Ground Nut 1/2 Cup Puffed Chana Dal 1/2 Cup Ghee 1/2 Cup Sugar Powder 1 Cup Elachi Powder 1/2 Tsp

Serving 2 Preparation Time 5 mins Cooking Time 20 mins

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1. Dry roast the ground nuts and puffed chana dal once by one in a pan. Powder it nicely. In the same pan add ghee and roast the dry nuts.
2. Remove the melted ghee and keep aside. Now add 2 Tbsp and ragi flour to the pan. Fry the flour till rawness goes off.
3. Take this in a bowl and mix all other ingredients. Now add ghee little by little till you get the mixture to prepare laddos.

1. They can be stored for 2 weeks outside.
2. Check more Laddo Recipes .
3. Try more recipes with Ragi Flour.

Sweets - Laddo - Finger Millet Dates Laddo

Finger Millet Dates Laddos

Ingredients Quantity Finger Millet Powder 100g Dates 100g Oats Powder 20g Cashews Few Ghee 50g Jaggary 50g

Method :

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1. Roast the ragi flour and oats powder with little ghee about for 2 mins.In the same vessel, add the cashews and ghee roast on low flame for 5 mts. Remove onto a plate and cool.
2. Grind the jaggery and dates together.
3. Add ragi flour, oats flour,jaggary mix and nuts in a bowl. Keep on adding remaining ghee till you get texture to prepare laddos. Take enough in your hand to form a golf ball-sized lump. Roll between your palms till smooth.Store them in tight container.

Tips :

1. They can be fresh up to 6 months if you store in refrigerator.
2. Grease your palms with ghee to get smooth texture.
3. Do the laddos immediately after blending the powder together, other wise the laddoos will soon harden to candy-like texture.

Sweets - Boorelu/Gaarelu - Finger Millet Boorelu/ Ragi Boorelu

Finger Millet Kaju Boorelu

Ingredients Quantity Finger_Millet 3 Cup Jaggary 1 Cup Fresh Coconut 1 Cup Cashews 1/2 Cup Oil To Deep Fry

Method :

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1. Grind the finger millet in a mixer adding jaggery,cashews and coconut. Now take the mixture in a vessel and rest it for atleast 1 hr.
2. Take a pan or plastic sheet, spread little oil into it. Place the dough and start spreading into a circle like poori size.
3. Now heat oil in a kadai. To check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to drop the poori's. When it puffs up on both sides drain the oil and transfer it in a plate. Fry the rest of the pooris in the same way.

Tips :

Sweets - Laddo - Dry Fruit Ragi Laddo