Ragi Ladoo/Laddu or Ragi Huri Hittu

Ragi is one of the rich source of proteins, minerals and it's highly nutritious. Ragi which is known as finger millet, nachni, etc.

A good source of dietary calcium, fibre, this grain is very cooling on a hot day. In most of the recipes calling for ragi flour, you could also use the sprouted and roasted ragi flour.

How to make Ragi Laddu

It's beneficial for all ages especially it is recommended for diabetics nowadays bcos of it's above features. Here in my blog you can also find recipes for Ragi ball, Ragi Rotti and Ragi Malt.

Ragi huri hittu - is a sweet snack and preferably given to the growing children as a mid-meal snack or an evening snack, as they would not like to eat the ragi ball or ragi malt.

Here you can see below 'How to make Ragi Huri Hittu?' or the Recipe for Ragi Ladoo/Ragi Laddu

Ingredients:

• Ragi flour - 1 cup
• Ghee - 1 tbsp
• Palm Sugar - 1/2 cup (or according to the taste)
• Grated fresh coconut - 1 tbsp
• Cashewnuts - 1 tbsp (roasted and broken into small, tiny pieces)
• Almonds - 1 tbsp (roasted and broken into small pieces)
• Cardamom powder - 1/4 tsp
• Hot Milk - as required

Method:

1. Heat a shallow non-stick pan and add ghee; add the ragi flour and roast for 10-12 minutes on a slow flame until a nice aroma comes and the raw smell goes. It's very important as the raw flour may cause stomach ache.
2. Add the roasted nuts, cardamom powder, coconut gratings, sugar and roast for another 3-5 minutes.
3. Remove the contents from the pan into a large mixing bowl and let it cool.
4. Then add hot milk to the mixture to form a dough.
5. Take-3-4 tbsp of the mixture into your hands, grease your hands with ghee and roll it into a firm ball/laddu.

The Ragi huri hittu, snack is ready to serve...it's nice if eaten when warm and serve it with milk for the kids.

Another option for readily available ragi flour, which is traditionally followed in our house hold is - we bring the whole ragi cereals, wash it in water and dry it in shade on a cotton cloth; then we roast the ragi in a dry pan until the rawness disappears. We cool the same once roasted and then we get it ground to a flour from a mill. This will be stored along with the nuts, dry coconut gratings and palm sugar with cardamom for ready use for atleast 3 months.