They are a popular snack, especially for children and new mothers, because ragi is rich in calcium and protein. While recipes can vary, the process generally involves roasting the ragi flour and other ingredients, combining them, and rolling them into balls. Basic ragi laddu recipeIngredients:

• 1 cup ragi flour
• ½ to ¾ cup jaggery powder (or powdered sugar), adjusted to taste
• ¼ to ⅓ cup ghee, melted
• ¼ cup peanuts, almonds, or cashews, roasted and chopped
• ¼ cup desiccated coconut, roasted (optional)
• ½ tsp cardamom powder

Instructions:

1. Roast the ragi flour: Heat a heavy-bottomed pan and add the ragi flour. Roast on low flame for 5–7 minutes, stirring continuously, until it becomes aromatic and loses its raw smell. Transfer to a bowl to cool.
2. Prepare the nuts and coconut: In the same pan, roast the peanuts, almonds, or cashews until golden brown. You can also lightly roast desiccated coconut if using. Once done, let them cool.
3. Combine the ingredients: In the bowl with the cooled ragi flour, add the jaggery powder, cardamom powder, and roasted nuts and coconut. Mix well with your hands.
4. Add ghee and form the laddus: Slowly add the warm, melted ghee to the mixture. Mix thoroughly until the mixture holds its shape when pressed together. You may need more or less ghee depending on the texture.
5. Roll the laddus: While the mixture is still warm, take small portions and roll them tightly into smooth, round balls.
6. Store: Once cooled completely, store the ragi laddus in an airtight container at room temperature for up to a week