Ragi-papaya ladoos (Finger millet and papaya ladoos)

The papaya which I had bought was quite huge. So yesterday, I decided to have a fruit breakfast but then I was hardly half-way through with the big chunks of papaya and I couldn’t get to finish it. The fruit looked too good to keep away for another day and once refrigerated it would loose its freshness, so instead of a smoothie, I ventured into making ladoos with it. Since something firm had to bind the papaya, I used ragi flour (finger millet flour). This unique sweet dish was a success.

As I was stirring the mixture, my daughter kept re-visiting the kitchen time and again just to draw in the wonderful aroma that was filling the air. The dollop of butter used in the recipe gives the sweet a glazy sheen. This home-made sweet dish, unlike other calorie sweet dishes, has plenty of nutrition for your family. These ladoos can be savoured hot or cold. I have garnished the ladoos (on top) with roasted cashew nuts. Dry fruits like cashew nuts, raisins, almonds (finely chopped) can also be added in the preparation before the balls/ladoos are formed. The crux of this recipe is in the stirring.

Recipe for Spongy and delicious ragi-papaya ladoos!



  • 1cup ragi powder
  • 2 tbsp soya powder
  • ¼ kg papaya(ripened fruit) made into a paste in a blender
  • ¾ litre milk
  • ¼ kg jaggery
  • 1 tbsp- dry roasted and coarsely ground peanuts
  • Few cashew nuts(roasted)
  • 1 tbsp freshly made butter(or use ghee/margarine)


  • Into a thick bottom vessel add jaggery, papaya paste, ragi powder, soya powder, coarsely ground peanuts and milk. Let it soak for 5 minutes.
  • Stir and check if the contents are well soaked. At this stage, the jaggery does not necessarily have to melt. Put it on a medium flame and keep stirring.
  • The jaggery will slowly melt and the consistency will be more fluid as it heats up. Lower flame if required.
  • Keep stirring and ensure that the contents do not stick to the bottom.
  • When the contents start to thicken add the butter. Stir till the melted butter starts to separate.
  • Cool it to room temperature this will allow to form medium size balls.
  • Roast the cashew nuts and place it on each ladoo.
  • Serve hot or cold (It will be more firm when refrigerated).

Preparation Time: 45 minutes

Makes: 18 ladoos

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