7 October, 2021

RAGI UNDE/FINGER MILLET FLOUR LADDU …sweetened with jaggery n also using sourdough discard/ರಾಗಿ ಹಿಟ್ಟಿನ ಉಂಡೆ/ಲಡ್ಡು …ಬೆಲ್ಲದೊಟ್ಟಿಗೆ

Wishing you All a very happy Navratri …Dussehra … bombe habba

One of the nutritious, yummy, mouth watering unde/laddu which we have grown up eating often is ragi hittina unde/finger millet flour laddu /ragi unde/laddu. It takes just 4 to 5 ingredients and you will be ready with these healthy unde/laddu within no time.

The ragi unde can be made using either raw ragi flour or ragi huri hittu (soaked whole ragi is being roasted and converted into puffed ragi and then powdered). As the name itself suggests, making ragi unde using huri hittu is way more easier than the ragi unde made using raw ragi flour as no roasting of flour is needed.

We, the People of Karnataka like to consume ragi in every which way possible, So obviously this is one of our favourite unde/laddu/sweet dish.

Currently I’m learning to make Sourdough starter from Mrs. Sonia Gupta – my baking guru. So everyday we discard half of the sourdough and retain the other half. So with that discard we can bake & make many baked dishes or we can put them in our regular everyday roti/Phulka dough or can be used in making any kind of sweets or snacks. So today I have added that discard to this ragi flour unde/laddu and having that sense of fulfilment of creating & consuming something very very healthy…. happy me !

So sharing the recipe with you all, so that you all can get those health benefits as well. So please go ahead and make these yummy, nutritious unde/laddu and enjoy with your family. Sourdough discard is not a must here, rather it is definitely an added benefit, so you can just skip that and make unde/laddu by following the rest of the recipe method.

In this recipe I have put Organic Jaggery powder, but you can use any kind of jaggery, powdered or grated. Today I have put home made ghee but sometimes I make this laddu using cold pressed coconut oil also instead of ghee.

Ingredients : measuring cup used – 250 ml

Finger millet flour/ragi flour – 1/2 cup (tightly packed)
Powdered organic jaggery – 1/4 cup
cardamom powder – 1/2 tsp
Ghee – 2 to 3 tbsp
Almond flakes – 2 tbsp (you can also put cashews. raisins, Pistachios, melon seeds etc)
Sourdough starter discard – 3 tbsp

PROCEDURE :

To begin with, measure and take ragi flour in a bowl/Parath and If you are using sourdough discard, then add that sourdough discard into the ragi flour and combine them both together very well

Heat 1 tbsp of ghee in a pan/Kadai, Put the combined ragi flour and roast continuously until all the moisture is removed and it releases nice aroma, on medium low heat and then remove the mixture on to a bowl/Parath and add in the Jaggery powder and cardamom powder