Ragi Wheat Ladoo recipe specially made for Navratri and also Diwali. Eat something healthy this festive season make these healthy Ragi Wheat Ladoo. What is ragi? ragi is finger millet which is red in color. Ragi flour is combined with wheat flour to make sweetened balls. It’s easy to make but be patient while making them.
What is Navratri ? Nav means nine and ratri means night so Navratri. Navratri is celebrated for nine days and is a festive season where religious rituals along with fun frolic with family is celebrated all over India with great pomp and enthusiasm. In Calcutta lot of pandals are made and lot of rituals are performed for Goddess Durga. In Gujarat its celebrated with ritual and dance called Garba, Dandiya. All nine days people fast it’s a religious and fasting season.
I made these ladoos as my parents are gonna visit me this week. Ragi Wheat Ladoo is nutritious and healthy. Also I have used oil instead of ghee to reduce the fat. I am feeling very hungry at the moment as I have made a good dinner. Wanna know what made konkani usal with soybean, goan bottle-gourd vegetable and peanut chutney. Lemme quickly share the ragi wheat ladoo recipe with you guys before I start salivating.
Ragi wheat ladoo recipe step by step details follow:
3.Place it in fridge for 30 mins I kept them in freezer for 10 mins. Now sprinkle some semolina in your palms. Shape the mixture into ladoo shape (round balls). Place them in air tight container. If you kept out will stay for about 10 days else transfer the container into the fridge for longer life shelf.
Ragi Wheat Ladoo recipe below:
If you are looking for more ladoos and sweets then do check coconut ladoo, motichur ladoo, besan ladoo, kalalkand barfi, sweet shankarpali, phirni recipe, kashmiri phirun, gulab jamun, ragi ladoo,mohanthal recipe.
- 1 cup whole wheat flour about 150 gms
- ½ cup ragi flour about 75 gms ( I used organic ragi flour)
- 100 gms organic sugar ( I prefer less sweet you could use more sugar)
- 125 ml coconut Or vegetable oil (I used coconut oil)
- 2.5 tbsp desiccated coconut
- a pinch of nutmeg powder (jaiphal)
- 3 tbsp roasted semolina
- 2 tbsp melon seed (magaj)
- a pinch of salt
- Sift the flour also very important dry roast whole wheat flour + ragi flour for 5 to 7 mins on low flame. Also separately dry roast semolina for 5 to 7 mins on low heat. Ensure while roasting you keep stirring else might get stuck to the bottom. Take a pan add oil place on medium heat once oil is hot. Add wheat flour + ragi flour, salt, desiccated coconut, melon seed. Cook for 5 to 6 mins stirring constantly.
- Add sugar and keep stirring and cooking for 15 to 20 mins. Lastly add nutmeg powder. Switch off the gas allow the mixture to cool down. Once it cooled down mix 1 tbsp roasted semolina.
- Place it in fridge for 30 mins I kept them in freezer for 10 mins. Now sprinkle some semolina in your palms. Shape the mixture into ladoo shape (round balls). Place them in air tight container. If you kept out will stay for about 10 days else transfer the container into the fridge for longer life shelf.