Made with ragi, jaggery and coconut, these ladoos are simple, satisfying and easy to make.
Traditional ladoos are often associated with heavily relying on sugar for their signature sweetness. The Anayu: Recipes and Stories from Vana cookbook reimagines this beloved Indian treat through an Ayurvedic lens with its Ragi Millet Ladoos. The recipe transforms a festive favourite into a nourishing dessert that prioritises satiety and balance. The high-fibre, calcium-rich ragi flour keeps you fuller for longer while delivering the comfort and familiarity of a classic ladoo. Reflecting Anayu’s philosophy of “food for life,” the recipe demonstrates how mindful eating can coexist with pleasure and flavour.
At the heart of the recipe is ragi, or finger millet, a nutrient-dense grain that replaces refined flour. It is paired with crushed cardamom, jaggery, freshly grated coconut and ghee; ingredients commonly valued in Indian kitchens for both taste and nourishment. The combination is a dessert that is satisfying without being overly rich. In keeping with Ayurveda’s focus on individual constitutions, the recipe recommends it in moderation for Kapha and Vata types, while suggesting that Pitta types avoid it.
The method is refreshingly simple, staying true to Anayu’s aim of creating recipes for home cooks rather than experts. This is a wholesome, easy-to-make sweet that embodies the cookbook’s larger message, food should nourish, sustain and connect us to thoughtful culinary traditions.