Tuesday, April 16, 2024
HomeMandia (Ragi/Fingermillet ) Churma ladoo

Mandia (Ragi/Fingermillet ) Churma ladoo


  1. Mandia (Ragi/Finger millet) flour- 2 cup
  2. Whole wheat flour-  1 cup
  3. Ghee- ½ cup
  4. Oil /ghee -for frying
  5. Jaggery -1 ½ cup
  6. Cashew nuts (Chopped)- 20-25 pc
  7. Raisin (kismis)- 25-30 pc
  8. Green cardamom powder- 1 tsp
  9. Water -according to need

Preparation method

  • Sieve Mandia (Ragi/ Finger millet) flour and Whole-wheat flour to remove any husk or other impurities.
  • Take a bowl and combine Mandia (Ragi/ Finger millet) flour and Whole-wheat flour into it. Mix well.
  • Add ghee to the mixed flour and mix well with your fingers.
  • Add water and knead a semi-soft dough.
  • Keep covered the dough for around 5-10 minutes.
  • Knead again for a minute and divide the dough into 10-12 pieces.
  • Prepare small muthiya from the dough.
  • Heat oil in a Kadai for frying.
  • Deep fry the prepared muthiya on a medium flame.
  • Fry muthiya till they get golden brown color on the crust.
  • Same way fry all muthiyas. Keep them aside to cool down.
  • Break muthiya into small pieces.
  • Grind them in a mixer grinder to make a churma (fine powder).
  • Same way grind all muthiya pieces. Then sieve churma and keep it aside.
  • Grate the jaggery.
  • Heat the ghee in a small pan.
  • Fry cashew nuts and keep aside
  • When ghee is medium hot add grated jaggery.
  • Cook on slow flame till jaggery gets melt completely.
  • Turn off the flame. Immediately pour ghee and jaggery mixture into churma.
  • Mix flour, ghee, fried cashew nuts (Kaju), raisin (Kismis), and green cardamom powder with the help of a spoon.
  • When the mixture is lukewarm, start preparing ladoos of the desire size.
  • When they cool down completely, store yummy churma ladoos into airtight containers and enjoy it

Prepared by: Sabnam Aferin

Cuttack, Odisha

You can reach her at [email protected]

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