Easy & Nutritious Ragi Date Laddus

I love eating laddus and making them at home. My family loves these laddus, including my little one. These Ragi laddus sweetened with dates are easy to make, so nutritious and absolutely delicious! This recipe is naturally gluten free and free from any added sugars.

These nutritious laddus are so delicious that they can fit easily in any festive spread. They are also a great way to include Ragi in your diet if you are new to Ragi. And if you love already Ragi, well, even more reasons that you will love these laddus!

I have few more healthy and indulgent Ragi recipes that you may like: Eggless Millet Crinkle Top Brownies, Thick & Nutritious Ragi Chocolate Milkshake.

Here are the ingredients for these Laddus!

Ragi is a good source of Calcium, B vitamins and many other vital nutrients. I have used Sprouted Ragi flour to make these laddus. Sprouted Ragi flour is considered even more nutritious and is readily available in stores and on Amazon.

Dates are not only rich in many minerals and antioxidants, they have a wonderful flavour of their own. Dates are the only sweetener used in this recipe. It adds to the flavour of the laddus as the flavour is not just flat sweetness.

Besan brings a beautiful aroma to these laddus. Used in a small quantity, Besan makes a big difference here. You can skip it and add the same amount of additional Ragi flour too if you want to use only Ragi.

Ghee adds to the aroma of the laddus. There is something magical about besan roasted in ghee. Ghee also provides binding in these laddus.

Nuts though optional, add a textural contrast and bring a nice crunch in the otherwise soft laddus. You can keep the nuts as chunky or as small as you would prefer.

Here is the full recipe and ingredient quantities for you.

Ragi & Date Laddu

Serves: 15 laddus Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1 Cup (130 g) - Sprouted Ragi flour

1/4 Cup (40 g) - Ghee

1/4 Cup (20 g) - Besan

100g - Deseeded Dates

1/4 Cup - Chopped nuts

2 Cardamom pods (crushed)

Instructions

1. First step is to dry roast the sprouted ragi flour. Add the ragi flour to a frying pan or kadhai and place it on low heat. Initially stir it every few minutes. Once you notice the flour turning darker in the bottom of the pan, start to stir the flour continuously.
2. Roast the flour until it has evenly turned a nice brown (not black/burnt) and the aroma has turned nutty.
3. Take this out in a plate or bowl to cool slightly.
4. Now add the ghee and besan to the pan. Keep the heat low. Stirring continuously, roast the besan until it has turned a nice golden brown and the aroma has turned nutty.
5. Add chopped nuts and roast for 1-2 more minutes. Switch off the heat.
6. Take the deseeded dates, besan and seed from 2 cardamom pods in a blender jar and grind this into a fine powder. Do not over grind, or the laddus will turn slightly chewy.
7. Take the ragi and date powder out in the bowl, add the roasted besan and nuts mixture. If you missed to grind cardamom seeds along with the Dates and Ragi, crush them separately and add to the mixture.
8. Now using your hands give this a thorough mix.
9. Take 1-2 tbsp portions of the mixture in your hand and pressing firmly, form them into round shapes.
10. Make all the laddus similarly. You can make the laddus larger too if you prefer.
11. Once cooled completely, store them in an airtight container for upto 2 weeks.

Notes

1. Roasting the flour low and slow takes slightly longer but it ensures even roasting throughout. It prevents an uneven result where some parts may burn while other parts of the flour may not be roasted properly.
2. Initially you can keep the heat to medium too. But stir the flour continuously. Once you notice the flour turning darker at the bottom of the pan, turn the heat to low and roast until the flour is evenly roasted throughout.
3. This recipe uses less ghee than most laddu recipes. It the laddu mixture feel really crumbly and you are not able to form the laddus, add 1 tbsp of melted ghee or 1-2 tbsp of almond butter or cashew butter. Give it a thorough mix and form the laddus.
4. Add nuts and seeds as per your preference. Chop them as fine or keep them as chunky as you like.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.