Ragi Laddu

Ragi Laddu draws on South India’s millet heritage—especially in Karnataka, where ragi (finger millet) is a staple grain used for everyday foods as well as festive sweets. Finger millet itself traces its botanical origins to East Africa and spread widely to India, where Karnataka became a stronghold of ragi-based cookery (ragi mudde, rotti, dosa—and laddus made from ragi flour). The laddus are popular for pujas, gifting, and “better-for-you” mithai trays that spotlight traditional grains with jaggery and ghee.

Expect a nutty, gently earthy sweetness from roasted ragi flour balanced with jaggery and enriched by ghee. The texture is soft-fudgy with a delicate bite, often studded with nuts or sesame and scented with cardamom. Shaped into neat, hand-rolled spheres and sometimes finished with a dusting of ragi or coconut, these bite-sized laddus look elegant on dessert platters and make wholesome festival gifts.

Ragi Laddu is best enjoyed fresh within a day at room temperature. If refrigerated, it can stay fresh for 3-5 days. Store in an airtight container in a cool, dry place away from direct sunlight. If refrigerated, allow it to come to room temperature for about 10-15 minutes before serving to experience its optimal texture and flavor.

Ragi (finger millet) flour, jaggery, ghee, cardamom; optional nuts (almonds/cashews/peanuts), sesame seeds, and coconut.