Protein Ragi Ladoo
The festive sweet that doubles as a 20g protein recovery bite — your Diwali just levelled up
SimplyPure Unflavoured- — 3 scoops SimplyPure Fermented Yeast Protein — Unflavoured (108g)
- — 1½ cups Ragi flour (finger millet / nachni), 180g
- — 4 tbsp Pure desi ghee (clarified butter)
- — ¾ cup Jaggery powder (khand or powdered gud), 90g — adjust to taste
- — 1 tsp Cardamom powder (elaichi)
- — ¼ cup Mixed nuts — cashews, almonds, and pistachios, finely chopped
- — 2 tbsp Extra warm ghee, only if needed for binding
Approximate values. Varies with specific brands and ingredient sizes used.
- Heavy-bottomed kadai or thick-bottomed pan
- Wooden spatula or ladle for continuous stirring
- Large mixing bowl
- Flat tray or plate for cooling roasted ragi
- Kitchen scale (recommended for accurate protein measurement)
- Heat ghee in a heavy-bottomed kadai on low heat. Add ragi flour. Roast on low, stirring continuously, for 6–8 minutes until the colour deepens from grey to a warm brown and the flour releases a rich, nutty aroma. Do not rush this step — under-roasted ragi tastes raw and bitter.
- Remove the kadai from heat. Spread the roasted ragi on a flat tray and allow to cool for at least 5 minutes. This cooling step is critical — SimplyPure must never be added to piping hot ingredients.
- Once the ragi is warm (not hot) to the touch, transfer to a large mixing bowl. Add SimplyPure Unflavoured and mix thoroughly until completely uniform. There should be no white protein streaks visible.
- Add jaggery powder, cardamom, and finely chopped nuts. Mix everything together well. Taste the mixture at this stage and adjust jaggery if you prefer it sweeter.
- Test the binding: take a small portion and press it firmly in your palm. It should hold together cleanly. If the mixture is too dry or crumbly, add warm ghee half a tablespoon at a time until it binds.
- Divide into 12 equal portions (approximately 40g each). Roll each firmly between your palms into smooth round balls. The faster you roll, the neater the ladoo — the warmth of your palms helps bind the mixture.
- Place on a plate or tray and allow to cool and firm up completely at room temperature before storing or serving.
Serve 2 ladoos as a post-workout recovery snack within 30–45 minutes of training. For festive occasions, arrange on a platter garnished with edible silver leaf (chandi varak) and saffron strands for an elegant presentation. Pair with a cup of tulsi or ginger tea for a traditional Indian snack experience. For children, serve 1 ladoo as a school tiffin snack alongside a small banana.
- ✓ No-heat protein addition — all probiotics (6 BCFU) and digestive enzymes remain fully potent
- ✓ Ragi is one of the richest plant sources of calcium — ~480mg per 1.5 cups; SimplyPure adds the complete amino acid profile to support calcium utilisation in bones and muscles
- ✓ Jaggery provides natural iron — combined with SimplyPure's glycine, this supports haemoglobin synthesis
- ✓ Completely dairy-free alternative to traditional ghee-heavy sweets — adds 20g protein without any dairy
- ✓ No refined sugar, no preservatives — dates and jaggery are the only sweeteners
Ragi (finger millet) has a PDCAAS score of approximately 0.48 — nutritious, but incomplete as a standalone protein source. Combining ragi with SimplyPure Fermented Yeast Protein (PDCAAS 1.0) creates a protein complementation effect that dramatically improves the bioavailability of the combined protein. This is the exact same science behind the Indian tradition of eating cereals and lentils together — and SimplyPure makes it effortless, in a festive form your grandmother would be proud of. Each ladoo also contributes ~80mg of calcium from ragi, supporting bone density alongside muscle recovery.
The cooling step after roasting is non-negotiable. Adding SimplyPure to hot ragi causes the protein to coagulate, creating a grainy, uneven texture in the ladoos. Wait until the ragi is warm to the touch — around 40–50°C — before mixing in the protein. A practical test: hold your palm an inch above the flour; if it's comfortable for 3 seconds, it's at the right temperature. At this warmth, the protein blends smoothly and the ladoos will have a perfect, uniform texture.
Store in an airtight container at room temperature for 5–7 days in a cool, dry place. Refrigerate for up to 2 weeks — the ladoos firm up when chilled but return to normal texture at room temperature. In summer or humid climates, always refrigerate. Freeze in a sealed zip-lock bag for up to 2 months; thaw at room temperature for 20–30 minutes before serving.
- Vegan / Dairy-Free: Replace ghee with the same quantity of virgin coconut oil for a fully plant-based version that is still nutty and fragrant.
- Sugar-Free: Replace jaggery powder with 3 tbsp date syrup (khajur ras) plus a pinch of stevia for a completely unrefined, low-glycaemic sweetener profile.
- Chocolate Ragi Ladoo: Add 2 tbsp raw cacao powder to the ragi while roasting for a chocolate-ragi twist that children love — the bitterness of cocoa perfectly balances the sweetness of jaggery.
