How to make Ragi Walnut Laddoo -
Protein rich millet ragi combines with wonderful walnuts to prepare these delish laddoos
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Finger millet (ragi) flour, California Walnuts
Cuisine : Indian
Course : Mithais
You can also find more Mithais recipes like Chocolate Mango Modak Lavang Latika Imarti Vrindavan Peda
Ragi Walnut Laddoo Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Ragi Walnut Laddoo Recipe
Finger millet (ragi) flour 1 1/2 cups
California Walnuts dry roasted and coarsely crushed 3/4 cup
Pure (desi) ghee 1 tablespo to grease
Jaggery chopped 3/4 cup
Green cardamom powder 1/2 teaspoon
Method
Step 1
Heat ghee in a non-stick pan, add finger millet flour and cook, stirring continuously, on medium heat, till fragrant.
Step 2
Side by side, heat 2-3 tbsps water in another pan, add jaggery and let it melt.
Step 3
Take the California Walnuts in a large bowl. Add the finger millet flour and green cardamom powder and mix well. Pour the jaggery syrup and mix till well combined. Once the temperature of this reduces slightly then grease your palms with some ghee and mix it with your hand. Take small portions of the mixture and shape them into laddoos.
Step 4
Arrange the laddoos on a serving plate and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
