Ragi Ladoo I Gluten Free ladoo

Ragi is a super millet with natural proteins. It’s in fact the staple diet in many villages across South India! Benefits of ragi are numerous and it is a highly nutritious cereal loaded with calcium, proteins, iron and other minerals. It is rich in fiber and contains very less unsaturated fat that makes it a perfect food for weight loss.

Ragi Health Benefits:

• Ragi is a rich source of minerals
• Ragi has anti-microbial properties
• Ragi has anti-cancer potential
• Ragi reduces “bad” cholestrol, prevents cardiovascular disease
• Loaded with essential amino acids
• Supports Gluten-Free Diet
• Fortifies Bone Density
• Manages diabetes
• Treats Anemia
• Slows down the process of aging
• Stimulate milk production and balance hormonal activities in expecting women and young mothers.
• Stimulates healthy metabolism, remedies IBS symptoms and even assists in averting the risk of colon cancer.

Ingredients for ragi halwa

1 cup ragi (nachni flour or finger millet flour).

4 -5 tablespoons ghee (clarified butter)

2 cup water

1/4 teaspoon cardamom powder

For making jaggery syrup:

1/2 cup jaggery

1/2 cup water

For garnishing ragi halwa

6 to 7 almonds – slivered or chopped finely

6 to 7 pistachios – slivered or chopped finely

Instructions

• To a mixing bowl – add ragi flour, add water to it. Whisk it well without lumps.
• To a pan add jaggery. Add water to it.
• Boil for few mins until jaggery dissolves.Strain to remove impurities.Set aside.
• Heat 1 tbsp of ghee – add broken cashews, fry till golden brown, remove and set aside.
• •Now put the ragi mixture into the pan.
• Keep cooking in low flame. It will start to thicken, but will take few mins of stirring.Keep stirring continuously. It will start to coat the laddle.
• Add jaggery syrup and cardamom powder at this stage.Keep stirring and cooking.
• Slowly it will thicken and reach porridge consistency start adding ghee in intervals.The color will slowly change to dark shade.
• Add ghee and mix well. Do not add ghee fully add little by little may be a spoon at  a time. It will absorb the ghee.
• Keep cooking until it gets thick like a jelly. It will start to leave the sides of the pan leaving ghee and will not absorb ghee anymore.This is the right stage.
• Add ghee fried cashews mix well and switch off.The texture will be glossy and will not stick.Switch off at this stage.
• Transfer the ragi halwa to a serving dish.
• As the ragi halwa cools, it will thicken more. Garnish with chopped dry fruits.
• Serve ragi halwa warm or at room temperature.

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