Serves
12
Prep Time
10 mins
Cook Time
5 mins
Ragi ladoos were traditionally made with jaggery and especially for growing children because of the high calcium content in the ragi. This modified version uses dates instead of jaggery making them even healthier and easier to make. Enjoy them as a snack or as a sweet dish after a meal.
Ingredients
- 1 cup ragi
- 1 cup fresh coconut, grated or scraped
- 1 cup soft dates without seeds
- 5 cardamom pods
Method
- Roast the ragi on medium to low heat till it changes colour.
- Grind the roasted ragi along with the cardamom pods as fine as possible.
- Place the coconut and dates in a mixing bowl and mix them well, kneading the mixture a little to get the flavours to blend. Note: Make sure you use the soft variety of dates otherwise you won’t be able to make them.
- Add the ragi powder a little at a time and blend it in with a spoon.
- Once all of it has been added, use your fingers to knead all of the three ingredients together to form a uniform dough.
- Take a large lemon sized portion of the dough and roll in between your palms into a ball.
- These will keep for 4 days stored in a steel box or glass jar in the fridge.
