Ragi used to be a kitchen staple in most Maharashtrian and Karnataka households, then quietly lost ground to wheat and rice for a couple of generations. It’s making a comeback for a good reason - finger millet is one of the few grains that’s genuinely rich in calcium, and a Ragi Laddoo is one of the more painless ways to get a family eating it regularly.
What goes into our Ragi Laddoo?
Our Ragi / Naachni Laddoos are roasted ragi flour bound with jaggery and ghee, finished with cashew, almond, pistachio and makhana for crunch, plus a little nutmeg and cardamom. No refined sugar, no maida, no preservatives - just ragi, nuts, jaggery and ghee, roasted in small batches.
Why ragi specifically?
Finger millet has a notably higher calcium content than rice or wheat, and it’s also a reasonable source of iron and dietary fiber compared to refined grains. Roasting it in ghee (as we do, rather than boiling it into porridge) is the traditional preparation for laddoos, and it’s a large part of why this particular sweet became a go-to for growing kids and new mothers in Maharashtrian homes.
Who tends to eat these
- Kids - an easier sell than a glass of milk, and a snack rather than a supplement.
- New mothers - jaggery and ghee are traditionally considered warming and recovery-supportive postpartum.
- Anyone cutting back on refined sugar - jaggery isn’t calorie-free, but it’s a step away from refined sugar and comes with trace minerals sugar doesn’t have.
It’s still a ghee-and-jaggery sweet, calorie-dense by nature - a treat to eat regularly in sensible portions, not a health food to eat freely. If you’re specifically managing blood sugar, our sugar-free date laddoos (no jaggery at all) are the better fit - we’ve written more on that comparison in our sugar-free sweets post.
How much do you get, and how long does it keep?
Half a kilo works out to roughly 18-20 laddoos, each about 25-30 g. Stored airtight in a cool, dry place, they hold for 1.5-2 months - no refrigeration needed, and refrigerating tends to make the ghee go hard and dull the texture, same as with our Dink-Methi Laddoo.
Ordering
We roast a fresh batch of Ragi Laddoo every week, made to order rather than sitting on a shelf. Available across Malad, Goregaon, Kandivali, Andheri and Borivali, 2-3 days from order to doorstep.