Nachani Ladoo by Rajshree from Mumbai—-BPCL

Nachani Ladoo by Rajshree from Mumbai—-BPCL

Group of Rajshree's freinds in BPCL who enjoyed the Nachni Ladoo

Group of Rajshree’s freinds in BPCL who enjoyed the Nachni Ladoo

Of the five senses involved in eating, taste is the most important.  It is our most direct, embodied encounter with food; it affords pleasure and disgust; and it is the one sense we cannot help but

use.  Yet taste is more than something that just happens in the mouth: it is also the leading metaphor in aesthetics.  Taste refers to our discrimination regarding art objects and our standards for artistic judgments.  To have taste means the ability to discern aesthetic qualities in things.  It is a particular kind of knowledge especially appropriate for artworks – one that bridges epistemology and philosophy of art.

When I tasted Nachcani Ladoo made by my one of the Colleagues , it was a wonderful experience.. and I could not resist posting my thoughts….here .. Rajshree  prepared Nachani Laddo & brought them to office to share with those who work with her. I am sure she might have enjoyed the process of not only making ladoos but also sharing them too with her loved ones at work place..

Very few people have such quality  of sharing the joy of cooking and sharing in  their overall persona … She shared the recipe of Nachcani ladoo on my request  ,which I am reproducing …

Indians are fortunate to have access to a selection of healthy flours with untold benefits. Made from super healthy nachni flour, these tasty laddoos will help build your vitamin B complex reserves. Two of these laddoos make a satiating mini snack.

Made by Rajshree

Nachani Ladoos Hand Crafted by Rajshree


Preparation time    :   1 Hr

Cooking time          :   30 minutes

Serving Size            :  40 to 45 ladoos

Equipment              :  Microwave, Microwave safe bowl.

Ingredients :         


  1. Powdered Ragi –  ½ kg
  2. Powdered Sugar –  ½ kg
  3. Desi Ghee – as required
  4. Dry Fruits (Badam, Cashewnuts ) – roasted and crushed.
  5. Cardamom – powdered
  6. Brown currants(Kishmish) – One per ladoo


Process :


  1. In a Microwave safe dish, mix powdered Ragi  and melted ghee till the powder  completely soaks in ghee.
  2. Roast this mixture in microwave step by step as given below and remove, stir and mix properly after each step.
  • Full power(highest temperature) for 3 minutes.
  • Repeat full power for 3 minutes.
  • Reduce temperature to medium & again roast the mixture for 2     minutes each till the Ragi powder get roasted completely.(approx. 20 mins).
  1. Let the mixture cool down.
  2. Then add the powdered sugar, crushed dry fruits, cardamom powder and mix well.
  3. Make ladoos along with kishmish. (Add Ghee if required while making ladoos.)