Description

Ragi Laddu (Bellam) is a traditional Indian sweet treat that combines the wholesome goodness of ragi (finger millet) flour with the rich sweetness of jaggery (bellam). It is a delightful and nutritious dessert commonly enjoyed across various regions of India.

The laddus are typically prepared by roasting ragi flour to enhance its nutty flavor and aroma. This process also helps to remove any raw taste from the flour. Once roasted, the ragi flour is mixed with finely chopped nuts like almonds, cashews, and sometimes desiccated coconut, adding a delightful crunch and texture to the laddus.

Jaggery, a natural sweetener derived from sugarcane juice or palm sap, is used to sweeten the laddus. Jaggery not only imparts its rich caramel-like sweetness but also brings in its distinct flavor notes, complementing the earthy taste of ragi. This natural sweetener is considered healthier than refined sugar due to its relatively lower glycemic index and the presence of some minerals.

To prepare the laddus, the roasted ragi flour and chopped nuts are mixed with melted ghee (clarified butter) and warm jaggery syrup. This mixture is then shaped into small, bite-sized round balls, creating the iconic laddu shape. The warmth of the jaggery syrup and ghee helps bind the ingredients together, allowing them to hold their shape.