Ingredients
- Rajgira (amaranth) seeds: 1 cup
- Jaggery (grated): ¾ cup
- Ghee: 1 tablespoon
- Cardamom powder: ¼ teaspoon
Preparation
Heat a heavy-bottomed pan on medium flame. Add the rajgira seeds in small batches.
Stir continuously until the seeds puff up. Remove and repeat for all seeds. Sift the puffed seeds to separate unpopped ones.
In the same pan, add ghee and grated jaggery. Heat on low flame, stirring until the jaggery melts and forms a thick syrup.
To test the syrup consistency, drop a bit of syrup in water; it should form a soft ball.
Turn off the heat and mix the puffed rajgira seeds and cardamom powder into the jaggery syrup quickly, ensuring even coating.
Grease your palms with a little ghee and shape the mixture into small round ladoos while warm.
Let the ladoos cool completely to set.
Serving size: Makes 10-12 ladoos
Notes
- Work quickly while shaping the ladoos, as the jaggery hardens as it cools.
- Store in an airtight container for up to a week.
- You can add finely chopped nuts or dry fruits for extra flavor and nutrition.
