Ragi Khus Khus Ladoo with Ghee and Poppy Seeds
No-bake Indian milk fudge balls made with finger millet flour, roasted in ghee with crushed nuts and fragrant cardamom. The mixture is pressed into rounds, rolled in poppy seeds, and requires no cooking after toasting the base ingredients. Perfect for festive occasions or as a traditional sweet treat.
Ingredients
- 1 cup ragi flour, roastedamaranth flour1:1gluten-free
different flavor profile
- 6 tablespoon ghee
- 1 tablespoon cashew nuts
- 1 tablespoon almond powdercoconut powder1:1nuttytree_nuts-free
adds different flavor dimension
- ½ cup sugar, powdered
- ½ teaspoon cardamom powder
- 1 tablespoon poppy seeds, roastedsesame seeds1:1seed
similar texture and appearance
Instructions
- 1
Melt ghee in a pan, add ragi flour and toast until fragrant.
- 2
Transfer toasted ragi flour to a bowl.
- 3
In the same pan, melt additional ghee and fry cashew nuts until brown.
- 4
Add browned cashews to the bowl with ragi flour.
- 5
Mix in almond powder, powdered sugar, and cardamom powder.
- 6
Add remaining ghee to the mixture and mix thoroughly until combined.
- 7
Press the mixture into round balls by hand.
- 8
Roll each ball in roasted poppy seeds to coat.
Tips
Toast ragi flour on medium heat to develop flavor without burning
Work quickly when rolling balls as the mixture hardens as it cools
Store in an airtight container to maintain texture and prevent moisture absorption
Good to Know
Airtight container at room temperature for up to 7 days.
Prepare mixture and roll into balls up to 2 days ahead, refrigerate, then coat in poppy seeds just before serving.
Room temperature as a sweet snack or dessert, pairs well with tea or coffee.
Common Mistakes
Toast ragi flour on medium heat to avoid burning and bitter taste
Fry cashew nuts until golden brown, not dark, to prevent acrid flavor
Mix ghee thoroughly into the final mixture to avoid dry or dense balls
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
different flavor profile
Nut-Free Alternatives
adds different flavor dimension