Ragi Coconut Ladoo
Servings: 10 ladoos
Prep Time: 10 mins
Cook Time: 15 mins
Ingredients:
½ cup ragi (finger millet) flour
¼ cup grated coconut (fresh or desiccated, unsweetened)
1½ tbsp ghee (or cold-pressed coconut oil for vegan option)
3–4 tbsp monk fruit sweetener (adjust for taste)
1 tbsp chopped almonds
1 tbsp chopped cashews or walnuts
½ tsp cardamom powder
1–2 tbsp warm almond milk or regular milk (only if binding is needed)
Instructions:
1. Roast the ragi:
Heat a nonstick or iron pan on low flame.
Add ragi flour and dry roast for 6–8 minutes until it releases a nutty aroma and changes to a slightly darker shade.
Add 1 tbsp ghee and continue stirring for another 2 minutes — this step ensures a smooth, non-gritty texture.
2. Add coconut and nuts:
Add grated coconut, almonds, and cashews to the same pan.
Roast everything together for 2–3 minutes, until lightly golden and aromatic.
3. Combine with sweetener:
Remove from heat and let it cool slightly (it should be warm, not hot).
Add monk fruit sweetener and cardamom powder, mixing evenly.
If the mixture feels too dry, sprinkle 1–2 tbsp warm milk or almond milk — just enough to help it bind.
4. Shape the ladoos:
Grease your palms lightly with ghee or oil.
Take small portions and roll into round, bite-sized ladoos.
Allow to cool completely before storing.
Storage:
Keep in an airtight container for up to 10 days at room temperature or 2 weeks in the refrigerator.
Nutritional Benefits:
Ragi: High in calcium, iron, and fiber — helps in sugar regulation and bone health.
Coconut: Rich in MCTs and healthy fats for sustained energy.
Monk Fruit: Zero-calorie natural sweetener that doesn’t spike blood sugar.
Ghee: Enhances nutrient absorption and lends a rich, festive aroma.
Nuts: Provide crunch, protein, and healthy fats.
