Rajgira Ladoo
Popped amaranth bound with melted jaggery into light, crunchy energy balls. A gluten-free fasting treat that is naturally sweet and pleasingly nutty.
20 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Sweetness
Richness
Method
- 1Dry-roast the amaranth seeds in a hot pan until they pop.
- 2Transfer the popped amaranth to a bowl and keep warm.
- 3Melt the jaggery with a splash of water over low heat.
- 4Cook the syrup to soft-ball stage until thick and sticky.
- 5Quickly fold the popped amaranth into the syrup.
- 6Grease your palms and roll the warm mixture into small balls.
- 7Cool fully so the ladoos firm up, then store airtight.
Frequently asked
About 20 minutes total — 10 min prep and 10 min cooking.
Yes — Rajgira Ladoo is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
