Clearcals

Serving Size 1 Small Piece (30 g)
Calories193.5 kcal
Carbs9.4 g (37.5 kcal)
Protein0.6 g (2.2 kcal)
Fats17.1 g (153.8 kcal)

Finger millet ladoo recipe

Name: Finger millet ladoo
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 11
Ingredients: 50 Grams of Ghee clarified butter; 2 Grams of Cardamom green; 100 Grams of Jaggery cane; 200 Grams of Ragi flour

Finger millet ladoo is a good source of manganese and an excellent source of vitamin D. HINT: Eat this dessert in moderation as it contains high sugar.

Cooking time: 5 minutes

Serves: 11 persons

Ingredients

Ghee clarified butter

50 Grams

Cardamom green

2 Grams

Jaggery cane

100 Grams

Ragi flour

200 Grams

Instructions

Roasting Ragi Flour

Take ragi flour in a kadhai or a thick-bottomed broad pan. Keep the pan on a low flame or sim and begin to roast the ragi flour. You have to stir often while roasting the flour so that there is even roasting.

Making Ragi ladoo mixture

Add ghee to the flour. The ghee will melt. Begin to mix the ghee with the flour. Keep on stirring and roasting this mixture for 5 to 7 minutes more.

Add jaggery

Add cardamom powder and jaggery powder. Mix very well. Break the tiny lumps of jaggery if any with the spoon or spatula.

Grinding

Take sugar and cardamom in a blender. Blend to a fine powder without adding any water. Once the besan is cooled (slightly warm) add in powdered sugar.

Nutrition Label