• Culinary Aromas

Ragi Peanut Sesame Laddu Recipe | Ragi Laddu



I have been making Peanut Sesame Laddu for many years for Sankranti, also known as Pongal or Lohri. This is the first festival of the year celebrated across India . This Sankranti, I tried adding Ragi or Finger Millet flour to make the Laddus, even healthier and they turned out so delicious. Ragi and Peanut combination is just amazing. Be it in a spicy dish or sweet. This became a hit with kids too and I was happy that this is a healthier snack option for them. I will definitely make these often from now on.



This recipe uses Jaggery instead of sugar and is an easy method to make the laddus without need to make Jaggery syrup. They bind really well and with just 2 tbsp ghee, they turn out great.


Sprouted or normal Ragi flour can be used to make the laddus. The laddus stay good for at least a week at room temperature or in the refrigerator. This recipe makes about 30 Laddus.



Ingredients

  • 1 cup Ragi flour

  • 1 cup Groundnut

  • ¼ cup Sesame seeds

  • ¼ cup Desiccated coconut

  • 2 tbsp Cashew nuts

  • 2 tbsp Raisins

  • ¾ cup Jaggery (Normal or Palm Jaggery)

  • 2 tbsp + 1 tsp Ghee



Video Instructions




Written Instructions


Prep: Chop the cashew nuts. Powder the jaggery if using block jaggery.


  • Dry roast groundnuts in a pan on low flame, continuously stirring, until the skin starts peeling. It takes about 6-8 mins. Set it aside to cool. Once cool, remove the peel.




  • Dry roast sesame seeds until it turns light brown or aromatic. Set aside to cool.


  • Dry roast desiccated coconut until aromatic. Set aside to cool.

  • Now, add 2 tbsp of ghee to the pan and warm on low flame.

  • Add the ragi flour and roast for 5-7 mins until the raw smell goes and it's aromatic. Set aside to cool.




  • Add 1 tsp ghee to the pan and add cashew nuts and raising. Roast until cashew nut is light brown and raisins swell up. Set aside.

  • After everything cools down, add to a blender, the ragi flour, sesame seeds, desiccated coconut, and Jaggery.

  • Blend it to a powder either all together or in batches.


  • Transfer all to a plate. Add the roasted cashews and raisins and mix really well.

  • Now take a small ball sized mix in hand and bind together and make laddus.

  • If needed 1-2 tsp of warm ghee can be added for binding.




Enjoy Ragi Peanut Till Laddu.




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