I made these ragi hurihittu peanut laddoos for Navratri, the first time in years. Hurihittu is already roasted ragi flour, so it only needs a couple of minutes in ghee.
Just five ingredients: hurihittu, peanuts, cardamom, jaggery and ghee. I used Indira ragi hurihittu. They melt in your mouth.
Ragi Hurihittu Peanut Laddoo
Quick Details
Makes: about 20 laddoos
Time: about 10 minutes
Diet: Vegetarian
Makes: about 20 laddoos
Time: about 10 minutes
Diet: Vegetarian
Ingredients
- 1 cup ragi hurihittu I used Indira
- 3/4 cup roasted peanuts
- 1/2 teaspoon cardamom powder
- 3/4 cup jaggery powdered
- 4 tablespoons ghee plus warm ghee as needed, about 3/8 cup in total
Instructions
- Grind the peanuts. Pulse the peanuts with the cardamom to a coarse powder.
- Warm the hurihittu. Heat 4 tablespoons of ghee on low. Add the hurihittu and stir for 2 to 3 minutes until it smells toasty.
- Add the rest. Switch off the heat. While the pan is still hot, add the peanut powder and jaggery and mix well.
- Bind. Add warm ghee a tablespoon at a time until the mixture binds when pressed.
- Shape. Grease your palms with ghee and shape into laddoos.
Video
Tips for the Best Ragi Hurihittu Peanut Laddoo
- Keep the flame low. Hurihittu only needs 2 to 3 minutes until it smells toasty.
- Switch off the heat before adding the jaggery so it does not melt and turn sticky.
- Add warm ghee a tablespoon at a time until the mixture binds when pressed.
- Grease your palms with ghee while shaping.
Storage
Store in an airtight container at room temperature for up to 2 weeks.
Frequently Asked Questions
What is hurihittu?
A Karnataka staple of roasted, ground ragi or other grains. It is ready to eat.
How much ghee does it need in total?
About 3/8 cup for 1 cup of hurihittu, depending on how dry it is.
Make these for the festival and tell me how they turned out. Happy Navami! Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.
