5 Guilt-Free Ragi Desserts Using A2 Gir Cow Ghee and Organic Jaggery Powder

Roast the Ragi Flour: Heat a non-stick pan on medium heat. Add the organic ragi flour and dry roast it for about 2-3 minutes, stirring constantly. You'll notice a nutty aroma when it’s ready. Remove from heat and let it cool. 

Mix the Ingredients: In a bowl, combine the cooled ragi flour, cocoa powder, peanut butter, honey or Jaggery, and vanilla extract. If the mixture is too dry, you can add a tablespoon of warm water or coconut milk to help bind it. 

Add Nuts (Optional): Stir in the chopped nuts (if using) for added texture and crunch. 

Shape into Balls: Roll the mixture into small bite-sized balls. If the mixture is too sticky to handle, you can dampen your hands slightly with water. 

Chill and Serve: Place the energy bites on a plate and chill them in the fridge for about 15-20 minutes to firm up. Enjoy them as a quick snack or dessert! 

Roast the Ragi Flour: Heat a pan over medium-low heat and dry roast the organic ragi flour for about 2-3 minutes until it releases a nutty aroma. Be sure to stir constantly to avoid burning. 

Prepare the Jaggery Syrup: In a separate pan, melt the ghee or coconut oil over low heat. Add the jaggery powder and stir until it dissolves completely into a syrup. If you're using jaggery powder, let it melt until it becomes a liquid consistency. 

Mix Everything Together: Add the roasted ragi flour and grated coconut into the pan with the melted jaggery syrup. Stir well to combine. 

Add Cardamom and Salt: Once everything is well mixed, add the cardamom powder and a pinch of salt for extra flavor. 

Shape into Round Balls: Allow the mixture to cool slightly, but not completely, so that you can handle it. Once it’s warm enough, roll the mixture into small, bite-sized balls. 

Serve and Enjoy: Let the Laddu cool completely before serving. These can be stored in an airtight container for up to a week. 

Preheat Oven: Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or grease it with a little ghee or coconut oil. 

Prepare Dry Ingredients: In a large mixing bowl, whisk together the ragi flour, Organic Wheat Flour, baking soda, baking powder, and cinnamon powder (if using). 

Prepare Wet Ingredients: In another bowl, whisk together the jaggery, yogurt, melted ghee or coconut oil, milk, and vanilla extract. 

Combine Wet and Dry Ingredients: Add the wet mixture to the dry ingredients and stir gently until combined. Be careful not to overmix, as that can make the muffins dense. 

Add Nuts/Raisins (Optional): Fold in the chopped nuts or raisins, if used. 

Bake: Spoon the batter into the muffin tin, filling each cup about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 

Cool and Serve: Let the muffins cool for a few minutes before serving. You can top them with a flavored honey like Rose Petal with Honey - Gulab Honey or Saffron Honey - Kesar Honey for better taste or enjoy them as they are! 

Prepare the Ragi Flour: In a large mixing bowl, combine the ragi flour with a pinch of salt and cardamom powder. 

Moisten the Flour: Slowly add water to the ragi flour, stirring continuously to form a crumbly mixture. The texture should be moist but not wet—just enough to hold together when pressed. 

Layer the Puttu: In a steaming basket (or idli steamer), alternate layers of the ragi mixture and grated coconut. You can also mix a little coconut directly into the ragi flour for more flavor. 

Steam the Puttu: Steam the mixture for 15-20 minutes until it’s fully cooked and has a soft, fluffy texture. Check occasionally by fluffing the mixture with a fork. 

Add Jaggery and Fluff: Once cooked, remove from the steamer and mix in jaggery powder. Use a fork to fluff the puttu to evenly distribute the jaggery. 

Serve: Serve warm with extra grated coconut on top, if desired. 

Preheat Oven: Preheat your oven to 180°C (350°F). Grease and line a cake pans with parchment paper. 

Mix Dry Ingredients: In a large mixing bowl, sift together the ragi flour, cocoa powder, baking soda, baking powder, and salt. 

Mix Wet Ingredients: In a separate bowl, whisk together the milk, yogurt, ghee (or coconut oil), jaggery powder (or coconut sugar), and vanilla extract. 

Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and stir until smooth. If the batter seems too thick, add a little more milk to achieve a pourable consistency. 

Add Chocolate Chips (Optional): Fold in the dark chocolate chips, if used. 

Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center. 

Cool and Serve: Let the cake cool completely before serving. Optionally, you can dust the cake with cocoa powder or drizzle with melted dark chocolate for extra indulgence.