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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Dry-roast ragi flour on low-medium heat for about 8–10 minutes, stirring continuously until it smells nutty and cooked. Avoid darkening. Transfer to a bowl.
Add almonds, cashews, and walnuts to the same pan. Roast on low heat for 3–4 minutes. Add sesame seeds for the last 30–45 seconds. Cool completely.
Grind the roasted nuts and seeds to a fine or coarse powder, depending on preference. Avoid grinding into nut butter.
Chop the pitted dates. Warm 2 tbsp ghee in the pan and add the dates. Cook on low heat for 2–3 minutes, pressing with a spoon until soft and sticky.
Add roasted ragi flour and dry-fruit powder to the dates. Add cardamom. Mix thoroughly on very low heat for 1–2 minutes. Turn off the heat.
Add the remaining 1 tbsp ghee and mix. Once cool enough to handle, squeeze the mixture together and roll into small ladoos.
If the mixture doesn't bind, add 1 tbsp warm milk at a time, only as needed.
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For a young toddler, make the ladoos very small and soft, and ensure the nuts/seeds are ground finely to avoid choking hazards.
Introduce each nut/seed individually to toddlers if they haven't had them before.
For extra softness, replace ¼ cup of the dates with ¼ cup finely ground dry coconut, but note the ladoos will have a slightly different texture and shorter storage life.
Can I use other nuts?
Yes, you can substitute or add other nuts like pistachios, but ensure they are ground finely for toddlers.
How long can these ladoos be stored?
Without milk, they can be stored for up to a week in an airtight container. With milk, consume within a few days.
Can I skip the ghee?
Ghee helps in binding and adds flavor, but you can try using coconut oil as an alternative.
Is it necessary to roast the ragi flour?
Yes, roasting enhances the flavor and removes any raw taste from the ragi flour.
What if I don't have cardamom powder?
You can skip it or use a pinch of cinnamon for a different flavor.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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