Ragi (finger millet) is versatile and easy to cook with. It is also known as ‘Nachni’ in Maharashtra or ‘Madua’ in Bihar. This gluten free millet can be used to make sweet and savory dishes.
Ragi is a wonder grain and is also a rich source of fibre and is one of the best foods to have during your weight loss journey. The amino acids in the ragi curbs the appetite. Unwanted cravings are under control due to the high dietary fibre found in ragi. This aids in weight loss as ragi keeps you full for a longer time. Ragi is a super grain and because of its low glycemic index can be given to diabetic patients and women with PCOS. As it’s loaded with calcium, ragi is good for lactating mothers and pregnant women.
At Mishry, we cooked two winter favorites using ragi flour – laddoos and halwa. These can be enjoyed by gluten intolerant people as well. Here are the detailed recipes.
Watch Recipe – Ragi Laddoo And Ragi Halwa
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Ragi Laddoo
Ingredients
- Ragi flour 1 cup
- Ghee 1/4th cup approx
- Jaggery powder 3/4th cup
- Desiccated coconut – 2 tbsp
- Peanuts roasted and crushed – 2 tbsp
- Cashews roasted and powdered- 2tbsp
- Sesame seeds roasted and powdered – 1 tbsp
- Almonds roasted and crushed – 1/4th cup
- Cardamom powder – pinch
- Nutmeg powder – pinch
Method
- Roast ragi flour in 1 to 2 tsp ghee till it becomes aromatic.
- Keep it off the fire.
- Dry roast the almonds and cashews for 2 to 3 minutes.
- Grind both the almonds and the cashews.
- While the ragi flour is still warm, add the jaggery powder. Mix.
- Add the roasted and crushed almonds and cashews.
- Bring back the ragi flour-almonds and cashew mix back on fire.
- Keep mixing and add the remaining ingredients – desiccated coconut, crushed peanuts and sesame powder.
- Keep mixing. Add the aromatics – the cardamom and the nutmeg powders.
- Mix everything well. Remove from fire.
- Now melt the remaining ghee. Add the melted ghee little by little to the prepared mix.
- Note – the mixture will come together after adding melted ghee.
- Grease your hands with some ghee.
- Mix well everything and start shaping laddoos while the mixture is warm.
Serving Suggestion
- Serve with a glass of hot milk.
- These laddoos can be best served in the morning with the breakfast or as an evening snack.
Ragi Halwa
Ingredients
- Ragi flour – 1 cup
- Jaggery Powder – 3/4th cup
- Ghee – 1/4th cup
- Milk masala powder – 1 to 2 tsp
- Nutmeg – pinch freshly grated
- Water (warm) – 2 cups
- Almonds sliced – 5 to 6
Method
- Heat a heavy bottomed kadhai.
- Add ghee and let it get warm.
- Add ragi flour. Roast the ragi flour for 5 to 7 minutes.
- Add the jaggery powder and mix further.
- Add the aromatics – the milk masala powder and the nutmeg powder.
- Mix again and add warm water.
- Quickly mix and cover it with a lid and let it cook for a minute or two.
- Remove the lid and mix again well till everything comes together.
- Drizzle some melted ghee and serve hot.
Serving Suggestion
- Serve the Halwa for breakfast.
- Top it with more ghee and powdered pistachios.
- Can also be topped with roasted coconut shavings.
Related Reading: Best Milk Masala Brands in India
Hacks to make perfect Ragi Laddoo and Ragi Halwa
- Keep the ratio of the ragi flour and water to 1:2 for the perfect halwa.
- Use heavy bottomed karahi to get the perfect halwa. We used the Bergner Stainless Steel wok/kadhai.
- Dry roast and grind the nuts and seeds at the time of preparation of the ladoos as these nuts and seeds release some oil and help in binding the ladoos. The same way peanuts release oil while making peanut butter at home.
- Try and use freshly grated dry coconut (khopra). Desiccated dry coconut if kept for a long time tends to get rancid.
- If unable to shape laddoos – Blitz the entire ingredients in the mixer jar and add quickly shape the ladoos while the mixture is warm.
As you all can see this is a quick fix recipe for making chashni-free (sugar syrup) ladoos. Super healthy and loaded with nutrients, ragi laddoos and halwa is a comparatively healthier dessert option.
Do try these two recipes at home and enjoy the winter warmth.
