Rajgira Ladoo
Rajgira Ladoo is a wholesome Maharashtrian sweet of popped amaranth seeds (rajgira) bound with molten jaggery and cardamom, rolled into balls. Naturally gluten-free and popular during fasting and festivals.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- Ghee — 20 g (whole)
- salt (optional) (whole)
- Jaggery — 100 g (whole)
- Rajgira (Puffed Amaranth - Whole) — 200 g (whole)
Method
- Sieve the rajgira to remove any husk and unpopped grains, keeping only the light puffed amaranth.
- Melt the ghee in a heavy pan on low heat.
- Add the jaggery to the melted ghee and a pinch of salt, and heat gently, stirring until the jaggery melts into a smooth, sticky syrup. Check consistency by dropping a little in cold water; it should form a soft ball.
- Turn off the heat and quickly add the puffed rajgira, mixing fast so the jaggery syrup coats every grain evenly.
- Add the crushed cardamom and mix well.
- While the mixture is still warm, grease your palms with a little ghee and shape it into small round ladoos, pressing firmly so they hold together.
- Let the ladoos cool completely and set before serving or storing in an airtight container.
Common questions
- Rajgira Ladoo ko English mein kya kehte hain?
- राजगिरा लड्डू ko English mein Rajgira Ladoo likhte hain.
- Ek plate Rajgira Ladoo mein kitni calories hoti hain?
- 327 kcal per plate.
- Kitna time lagta hai?
- 20 min lagta hai — 10 min taiyari, 10 min pakana.