Ragi- peanut laddu

Hi everyone,

We are back with another recipe. This time, a laddu with ragi flour, peanuts and sesame seeds. We consume it as a pre-workout snack or evening snack at times. This can be made beforehand and stored for 3-4 weeks; comes handy when you don't have time to make fresh snacks in the evening. 

If you're looking for more such laddu recipes, then check out sesame- sunflower seed laddu and flax- pumpkin seed laddu here. 

Makes: 22-24 laddus 

Ingredients:

Ragi flour- ¾ cup

Peanuts- ¾ cup

Roasted chana- ¾ cup

White sesame seeds- ¾ cup

Jaggery- ¾ cup+ 1 tbsp

Cardamom (elaichi) - 3 pods

Ghee- 2 tbsp

 

Method:

1. Heat a kadhai, add sesame seeds, cardamon and dry roast till light golden. Transfer to a plate.
2. Next dry roast peanuts well (till light brown spots appear). Transfer to a plate.
3. Now, add ghee, then ragi flour and roast till well till raw smell disappears. This may take 4-5 minutes. Switch off the stove.
4. Let the ingredients cool down.
5. Now, in a mixer jar, add sesame, peanuts, roasted chana and cardamom. Pulse it well to a smooth powder.
6. Now, add half of this mixture to a plate.
7. In the remaining powder in mixer, add half of ragi flour and jaggery and pulse it well.
8. Similarly, grind the remaining half of ingredients.
9. Now, transfer all of it to a big plate/ mixing bowl. Start making laddus.

Store it in an air-tight container.

 

Note:

• Please adjust the amount of jaggery as per your sweet preference. We prefer mild sweetness. You may add 2-3 tbsp extra, if needed.
• If you feel the mixture needs more binding, you can add 1-2 tsp ghee extra or grind the powder again into a smoother consistency.

 

Give it a try and do let us know how it turns out. Share this recipe with friends and family who love to try new dishes. 😄

Thanks for stopping by.

Chandhini & Subhashini