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Saturday, 27 July 2019

Rajgira Ladoo / Amaranth Seeds Ladoo


Rajgira ladoo is a healthy and delicious sweet ball made from popped amaranth seeds and jaggery. Rajgira ladoo is a gluten-free , calcium-rich , protein and fiber rich snack that can be had at any time of the day. Made with just 3 ingredients, making these rajgira ladoos is a breeze if you have popped seeds ready at hand. The recipe is very simple and does not call for checking the right jaggery syrup string consistency. You just melt the jaggery, add the popped seeds and roll them. These rajgira ladoos are soft and nutritious and make a perfect snack for all ages including toddlers and the elderly. These ladoos serve as an ideal fasting food for festivals like Shravan Somvar, Ekadashi, Ganesh Chaturthi and Navratri. They have a good shelf life of about 2 weeks at room temperature when kept  in an air tight container.


Rajgira (Amaranth) or Ramdana, as it is popularly known in North India is a power house of nutrients. It is an important part of our fasting rituals. The gluten-free grain is so versatile that it can be used in the powdered form as flour or popped to make a variety of dishes both sweet and savory. Lets us see some of the health benefits of including Rajgira in our daily diet.
  •  Rajgira is a good source of calcium, protein and amino acid and is rich in iron, magnesium, Vitamin A, B and C too. 
  • Rajgira is the only grain which contains Vitamin C. It has twice the amount of calcium as milk, which helps in reducing the risk of osteoporosis. 
  • Rajgira makes a perfect fasting grain due to the presence of amino acids. It is easy to digest and curtails hunger, hence it gives the feeling of fullness during fasts.
  • Rajgira is suitable for diabetes as it helps in reducing hyperglycemia.
  • Rajgira is a heart healthy grain as it contains unsaturated fatty acids and soluble fiber, which help in reducing blood cholesterol levels.
  • The magnesium present in Rajgira prevents the constriction of arteries and blood vessels, hence it is beneficial for people with migraine.Source

To make the ladoos, popped rajgira seeds are used. we can use readily popped seeds which are easily available in Indian grocery stores or pop the seeds at home. The rajgira seeds are heated on a skillet in small batches ( not more than a tablespoon of seeds at a time) until they pop up. 1/2 cup of rajgira seeds yield around 3 cups of popped seeds. In this recipe i have added 1 tablespoon water to the jaggery to make the syrup. This makes slightly soft ladoos which are apt for babies and elderly. If you prefer harder ones, do not add water and simply melt the grated jaggery. You have to make the ladoos while the ladoo mixture is warm as on cooling the jaggery hardens making it difficult to roll. Also you need to coat your hands with water while rolling the ladoos, so that the rajgira jaggery mixture does not stick to your hands. You can also make chikki or fudge with the same mixture by just pressing it into greased tray. So let's get started.


Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 16-18 medium sized ladoos

Ingredients:
  • 2 cups popped Rajgira / Amaranth seeds
  • 1 cup grated or powdered jaggery
  • 2 tablespoon ghee
  • 1/4 teaspoon cardamom powder (optional)
Method:
  1. Heat ghee in a pan. Add grated or powdered jaggery to it. Add 1 tablespoon water to it and cook the mixture until jaggery melts completely. Cook the melted jaggery for 1-2 minutes.



2. Add popped rajgira to the jaggery syrup. Mix everything very well and cook further for 1-2 minutes. Put off the flame. Lastly add the cardamom powder and give a quick mix.



3. Coat your hands with water and start making balls of the mixture while it is still hot. For that, take handful of the ladoo mixture in your palm and start binding it together and then roll between the palms to get the round shape. Make all the ladoos similarly. Allow the ladoos to cool down at room temperature, before transferring it to an air tight container.



Recipe Notes:
  • These ladoos are moderately sweet just the way my family enjoys. If you like your ladoos to be on the sweeter side, you may increase the amount of jaggery powder by 1/4 -1/2 cup.
  • I have added 1 tablespoon water while making the jaggery syrup which make the ladoo a bit soft . If your prefer harder ones, skip addition of water.
  • You have to be quick in rolling the ladoos while the mix is still warm as on cooling the jaggery hardens making it difficult to shape.
  • Coat your hands with water while making the ladoos, so that the mix does not stick to your hand.
  • The ladoos remain good at room temperature for 2 weeks provided you keep them in a clean and dry air tight container. 
  • You can serve these ladoos to babies above the age of 1 year.
Taking this rajgira ladoo recipe to the Healthy Wellthy Cuisines Facebook group of which i am a member. Here we post recipes every fortnight depending on the pre-decided theme. The theme for this fortnight is #SawanSpecial. Sawan or Shravan is a holy Hindu month dedicated to Lord Shiva. Devotees refrain from eating onion-garlic during this entire month and keep fasts on Mondays. Fruits and milk is taken during the fast and in the evening the fast is opened with a satvik home made meal. Many festivals like Nag Panchami, Raksha Bandhan, Janmashtami etc fall during this month and variety of sweets are prepared for the occasion. Here are some more Sawan Special recipes for you to check out from fellow bloggers.


                                           

For more festive ladoo recipes, check out the following from this blog.
                          
                           
                          
                          
                          


4 comments :

  1. Healthy and so nutritious ladoos.. My mom and dadi used to make these ladoos during sawaan month on Shivratri..these look so delicious, want to grab one and eat right way!!

    ReplyDelete
  2. super tempting ladoos these are Poonam ! use of amaranth seeds and jaggery are making these more wholesome :) Love to make sometime ....

    ReplyDelete
  3. Wow!! I love Rajgeera chikki. These ladoos are looking equally sumptuous. Will definitely gonna try this recipe.

    ReplyDelete

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