Rajgira Ladoo (Puffed Amaranth & Jaggery Balls)

Puffed rajgira (amaranth) bound in hot jaggery syrup makes light, crunchy ladoos that children love. They are made for fasts and for Makar Sankranti in Maharashtra and Gujarat – and puffed amaranth from Austrian organic shops works perfectly.

Video by NishaMadhulika on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 12
• Prep 10 min
• Cook 15 min
• Vegan · gluten-free
• Famous in Maharashtra & Gujarat

Ingredients

• 100 g puffed amaranth (Amaranth gepufft) – or 60 g amaranth seeds to pop yourself
• 150 g jaggery, grated
• 2 tbsp water
• 1 tsp ghee
• ¼ tsp cardamom powder
• 2 tbsp chopped peanuts or almonds (optional)

Method

1. To pop your own: heat a deep pan very hot, add 1 tbsp seeds at a time, cover and shake – they pop in seconds. Tip out immediately.
2. Melt jaggery with water and ghee on low heat and boil 3–4 minutes until a drop in cold water forms a firm ball.
3. Turn off the heat, add cardamom, puffed amaranth and nuts and mix quickly.
4. When just cool enough to handle, grease your palms and shape small balls.
5. Cool completely and store in an airtight tin for up to 2 weeks.

Tip: Shape the ladoos quickly while warm – the jaggery sets fast.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.