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side close up shot of ragi laddu stacked on a banana leaf.
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Sugar Free Ragi Laddu Recipe

Made with earthy finger millet (ragi), nuts, ghee and sweetened with dates, this ragi laddu recipe delivers wholesome nourishment and a delicious taste.
Prep Time10 minutes
Cook Time20 minutes
Shaping Laddu15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Indian
Servings: 10 laddu
Calories: 176kcal
Author: Hina Gujral

Equipment

Ingredients

  • ¼ Cup ghee
  • ½ Cup Ragi Flour (finger millet flour)
  • ¼ Cup dessicated coconut
  • 2 tablespoon unsalted pistachio
  • 2 tablespoon pumpkin seeds
  • 2 tablespoon almonds
  • 2 tablespoon white sesame seeds (til)
  • 1 teaspoon green cardamom powder
  • ¼ teaspoon saffron (kesar)
  • 1 Cup dates, pitted

Instructions

  • Heat a tablespoon of ghee in a heavy-bottomed pan over medium-low heat. Add the nuts (and seeds if using) and roast for 2–3 minutes until lightly golden and aromatic. Remove them from the pan and set aside.
    2 tablespoon unsalted pistachio, 2 tablespoon pumpkin seeds, 2 tablespoon almonds, 2 tablespoon white sesame seeds (til)
  • In the same pan, add remaining ghee along with the ragi flour. Roast on low heat for 8–10 minutes, stirring continuously. The flour will change colour slightly, feel lighter, and give off a nutty aroma. Ensure it doesn’t burn.
    ¼ Cup ghee, ½ Cup Ragi Flour (finger millet flour)
  • Add the desiccated coconut, and roast for another 1 – 2 minutes. Turn off the heat.
    ¼ Cup dessicated coconut
  • Place the seedless dates in a food processor or blender pulse along with ghee roasted nuts, seeds, ragi flour, cardamom powder, and saffron until they form a slightly coarse, sticky paste without adding water.
    1 teaspoon green cardamom powder, ¼ teaspoon saffron (kesar), 1 Cup dates, pitted
  • Pinch a small portion of the warm mixture and press firmly between your palms, rolling it into a smooth ball. Repeat for the remaining mix.
  • You can enjoy the laddu immediately or store them up to 10 days, or refrigerate for up to a month.

Video

Notes

  • If the mixture feels too dry to bind, warm a teaspoon of ghee and mix it in.

Nutrition

Calories: 176kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 3mg | Potassium: 221mg | Fiber: 2g | Sugar: 10g | Vitamin A: 10IU | Vitamin C: 0.3mg | Calcium: 72mg | Iron: 1mg