Ragi Almond Laddoos (Gluten-free)

These gluten-free ragi (finger millet flour) and almond laddoos are a tad more nutritious and wholesome than their counterparts. I tried three different batches of these laddoos varying the sweeteners in each. The first with only powdered erythritol - those did not hold together well. I had to add extra ghee and some liquid (milk) to bind them. The larger quantity of erythritol also left a weird “hollow” aftertaste in my mouth that I did not particularly care for. For the second batch, I used a mix of sugar and erythritol (1/4 cup powdered sugar + 1/4 cup powdered erythritol). Those I liked better... they held together well and the taste was much more natural. This is a compromise I could live with. The final batch was made with only powdered sugar and yielded the best results... no surprises there. I did not try a version using jaggery, but may do so sometime down the road. I am sharing the recipe for the final version below.

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Recipe

RAGI ALMOND LADDOOS

(Makes 8-9 laddoos) 

Ingredients

1/2 cup sprouted ragi (finger millet) flour, sifted
1/2 cup blanched almond flour 
1/2 cup powdered sugar (measured after powdering), sifted
5 tbsp melted ghee* (measured after melting)
1 tsp ground green cardamom

Method

In a heavy-based pan or wok, dry roast the ragi flour over medium-low heat for 5 minutes, stirring constantly.  

Add in 4 tbsp of melted ghee along with the almond flour. Keeping the heat at medium-low, stir the mixture continuously for about 15 minutes or until it darkens in color and gives out a nutty aroma.

Turn off the heat and transfer the mixture into a large metal mixing bowl. Immediately add in the powdered sugar and ground cardamom. Use a spoon to mix them into the flour until well incorporated.

Grease your hands with some melted ghee and press small amounts of the mixture inside your fist, lightly applying pressure to form laddoos. The mixture should be warm whilst you do this. If the mixture is too crumbly, stir in another tablespoon of melted ghee into the flour mixture. Place the laddoos on a plate and allow them to cool completely before eating.

Store the laddoos in an airtight container for 4-5 days. 

*The amount of ghee will vary depending upon the quality of ragi flour.