Скачать или смотреть Ragi laddu with jaggery | ragi walnut ladoo recipe | winter special | nachni ladoo recipe | sweet

Ragi walnut ladoo recipe | ragi laddu with jaggery | winter special | nachni ladoo recipe | sweet recipe indian | nachni ke paushtik ladoo | ladoo recipe
ragi ke laddu kaise banaye | Indian millets recipe
how to make ragi laddu | winter special recipe
15 minutes recipe | ragi flour recipe
Healthy kids tiffin recipe
Ragi Walnut Laddu recipe rich in calcium, iron, fiber, and good fats

Ingredients (makes 10–12 laddus)
1. Ragi flour (finger millet flour) – 1 cup
2. Walnuts – ½ cup
3. Jaggery (grated) – ¾ cup (adjust to taste)
4. Ghee (clarified butter) – 3–4 tbsp
5. Cardamom powder – ½ tsp
6. Grated dry coconut (optional) – 2 tbsp
7. Sesame seeds or chia seeds (optional) – 1 tbsp
8. A pinch of salt

Instructions
1. Roast the walnuts
Heat a pan on low flame.
Add the walnuts and dry roast them for 3–4 minutes until fragrant.
Cool slightly, then grind coarsely (not a fine powder).

2. Roast the ragi flour
In the same pan, add 1–2 tbsp ghee.
Add the ragi flour and roast on low flame for 8–10 minutes, stirring constantly.
The flour should turn aromatic and slightly darker in color (don’t burn it!).

3. Prepare jaggery syrup
In a small pan, add the grated jaggery and 2 tbsp of water.
Heat until the jaggery melts completely (no need for a thick syrup).
Strain to remove impurities if necessary.

4. Combine
To the roasted ragi, add ground walnuts, coconut (if using), and cardamom powder.
Mix well.
Pour in the jaggery syrup and stir until the mixture comes together.
Add a bit more ghee if it feels dry.

5. Shape the laddus
While the mixture is still warm, take small portions and roll them into laddus.
If it cools and hardens, warm it slightly again to make shaping easier.

Tips
For vegan laddus, use coconut oil instead of ghee.
Store in an airtight container; they keep for up to 10 days at room temperature.
You can add chopped dates or raisins for extra natural sweetness.

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