Dessert Options
Ragi Peanut Protein Ladoo
Roasted ragi, peanuts, sesame and jaggery rolled into soft ladoos with whey. A festive sweet that doubles as a pre-workout bite.
210
kcal
10g
protein
25g
carbs
8g
fat
Per serving · makes 6 · 25 minutes
Ingredients
- •100 g ragi flour
- •2 tsp ghee (10 g)
- •60 g roasted peanuts, skins rubbed off, coarsely ground
- •10 g sesame seeds, dry roasted
- •60 g jaggery powder
- •45 g vanilla or unflavoured whey protein (1.5 scoops)
- •45 ml warm milk, to bind
- •1/2 tsp cardamom powder
Method
- 1.Heat the ghee in a kadai and roast the ragi flour on low for 8 to 10 minutes, stirring, until it smells toasty and turns a shade darker.
- 2.Tip it into a bowl and let it cool until just warm.
- 3.Mix in the peanuts, sesame, jaggery powder, whey and cardamom.
- 4.Add the warm milk a spoon at a time, mixing with your hand, until it holds when pressed.
- 5.Roll into 12 ladoos, 2 per serving. Keep them in the fridge for up to 5 days.
Coach’s note
Use jaggery powder, not a block. It mixes in dry, so you skip the syrup and the extra ghee that usually goes into binding ladoos.
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