Ragi Chocolate Ladoo, a healthy combo of millet flour and wheat flour along with chocolate taste. These dark beauties are easy to prepare and there is no need to prepare any string consistency syrups. The recipe is very straight forward and yields 18-20 ladoo approximately.
I prepared this recipe for Diwali, but couldn’t post it in time. Finally, I’m trying to post all the recipes which were created in 2015 before jumping into New Year. To make this recipe vegan, you can replace ghee with oil. But Ghee gives an unique rich aroma to the dish and it is preferable. Instead of adding cocoa powder, you can try adding chocolate chips or chopped dark chocolate. I have used palm jaggery here. You can replace it with sugar or regular jaggery or even honey. For extra crunchiness, add chopped dry fruits and nuts (almond, pistachio, cashew-nuts, raisin) at the final preparation step. Ground peanuts or roasted sesame seeds or desiccated coconut can also be added.
If you are looking for more millet based Ladoo recipes, then do check Chimli Urundai, Multigrain Ladoo, Paneer Thinai Ladoo, Sweet Corn & Bajra Ladoo & Jowar Dates Laddu. You can also check my list of 20+ Ladoo Recipes.
Ragi Chocolate Ladoo Recipe
- 1 cup wheat flour
- 1 cup ragi flour / finger millet flour
- ¼ cup water
- 1 tbsp roasted rava / semolina
- 1 cup powdered jaggery
- ½ tsp cardamom powder
- ¼ cup cocoa powder
- ghee / clarified butter - ½ cup or more if needed
- Sieve wheat and ragi flour. Heat 1 tbsp ghee in a pan and roast wheat & ragi flour mixture till nice aroma comes. Make sure to not burn. Cook on low-medium flame and stir frequently. Remove from the heat and keep aside.
- Heat water and jaggery in the same pan. Once jaggery is completely dissolved, add flour mixture, roasted rava and cardamom powder. Keep stirring. Add cocoa powder and mix well.
- Add 1 tbsp ghee to the mixture simultaneously. Now, add 1 tbsp at a time and keep stirring. Cook till it starts leaving the sides of the pan. Remove from the heat and let it come to lukewarm stage.
- Grease your palm with ghee and start making round ladoo of unique size. Store them in an airtight container.