Rajgira Ladoo Recipe – Easy Amaranth & Jaggery Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Rajgira Ladoo Recipe – Easy Amaranth & Jaggery Sweet Treats

Introduction

Okay, let’s be real – who doesn’t love a good ladoo? These little balls of goodness are just so satisfying. I remember my grandmother always making these during festivals, and the aroma would fill the entire house. Today, I’m sharing my go-to recipe for Rajgira Ladoo – they’re incredibly easy to make, packed with flavour, and perfect for a healthy-ish sweet treat. Plus, they’re naturally gluten-free! Let’s get started, shall we?

Why You’ll Love This Recipe

These Rajgira Ladoo are more than just delicious. They’re quick to whip up (under 40 minutes!), require minimal ingredients, and are a fantastic way to enjoy the goodness of amaranth. They’re also a wonderful option when you’re looking for a sweet treat that doesn’t leave you feeling overly guilty. Honestly, they disappear pretty quickly in my house!

Ingredients

Here’s what you’ll need to make these delightful ladoos:

• 2 cups Rajgira Flour (Amaranth Flour) – about 200g
• ¾ cup Pure Ghee (Clarified Butter) – about 170ml
• ¼ cup Crushed Roasted Peanuts – about 30g
• 1 cup Crushed Jaggery – about 200g
• ½ cup Powdered Sugar – about 60g
• 2 tablespoons Dry Fruit Powder – about 15g
• ¼ teaspoon Cardamom Powder – about 0.5g

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Rajgira Flour (Amaranth Flour) – Benefits & Uses

Rajgira flour, also known as amaranth flour, is a nutritional powerhouse. It’s a complete protein, meaning it contains all nine essential amino acids! It’s also a good source of iron and fibre. You can usually find it in Indian grocery stores or online.

Pure Ghee (Clarified Butter) – Traditional Significance

Ghee is a staple in Indian cooking, and for good reason. It adds a beautiful richness and flavour. Traditionally, ghee is considered auspicious and is often used in religious ceremonies. Using good quality ghee really elevates the taste of these ladoos.

Jaggery – Regional Variations & Health Benefits

Jaggery is unrefined sugar, and it has a lovely caramel-like flavour. It’s also considered healthier than refined sugar as it contains trace minerals. You’ll find different types of jaggery depending on the region – some are darker and more intense in flavour than others.

Dry Fruit Powder – Choosing the Right Blend

I like to use a mix of almond and cashew powder for my ladoos. It adds a lovely nutty flavour and a bit of extra texture. You can use any dry fruit powder you like – pistachio, walnut, or even a pre-mixed blend.

Cardamom Powder – Freshness & Aroma

Freshly ground cardamom powder is always best. It adds a beautiful aroma and a warm, comforting flavour. If you’re using store-bought powder, make sure it’s relatively fresh.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat ghee in a thick-bottomed pan over medium heat. This is important – a thick-bottomed pan prevents the flour from burning.
2. Add the rajgira flour and roast it, stirring constantly, until it becomes aromatic and light brown. This usually takes about 5-7 minutes. Be patient and keep stirring!
3. Remove the pan from the heat and let it cool slightly.
4. Mix in the crushed jaggery and crushed roasted peanuts into the warm flour mixture.
5. Once the mixture is warm (but not hot!), add the powdered sugar, dry fruit powder, and cardamom powder. Mix everything thoroughly until well combined.
6. While the mixture is still warm, gently shape it into round ladoos using your palms. If the mixture feels too dry, you can add a tiny bit more melted ghee.
7. Let the ladoos cool completely before storing them.

Expert Tips

• Don’t skip the roasting step! Roasting the rajgira flour is crucial for developing its flavour and preventing a raw taste.
• Work quickly when shaping the ladoos, as the mixture will firm up as it cools.
• If you find the mixture is too crumbly, add a teaspoon of melted ghee at a time until it comes together.

Variations

Want to switch things up? Here are a few ideas:

Vegan Rajgira Ladoo

Simply substitute the ghee with a vegan butter alternative. Coconut oil also works well, but it will impart a slight coconut flavour.

Gluten-Free Adaptations

Good news – this recipe is already gluten-free! Just double-check that your dry fruit powder doesn’t contain any gluten-containing ingredients.

Adjusting Sweetness Level

If you prefer a less sweet ladoo, reduce the amount of powdered sugar. You can also experiment with different types of sweeteners, like maple syrup (though this will change the texture slightly).

Festival Adaptations (Navratri, Diwali)

These ladoos are particularly popular during Navratri and Diwali. You can add a pinch of saffron strands to the mixture for a festive touch.

Serving Suggestions

These ladoos are perfect on their own with a cup of chai. They also make a lovely addition to a festive platter or as a small gift for friends and family.

Storage Instructions

Store the cooled ladoos in an airtight container at room temperature for up to 3 weeks. They actually taste even better after a few days, as the flavours meld together!

FAQs

What is Rajgira flour and where can I find it?

Rajgira flour, or amaranth flour, is a gluten-free flour made from amaranth seeds. You can find it in most Indian grocery stores, health food stores, or online retailers.

Can I use a different type of sweetener instead of jaggery?

Yes, you can! You can substitute jaggery with brown sugar, coconut sugar, or even honey (though honey will make the ladoos stickier).

How can I tell if the ghee is the right temperature for roasting the flour?

The ghee should be hot enough to melt quickly but not so hot that it smokes. A good test is to add a tiny pinch of flour – it should sizzle gently.

What is the best way to prevent the ladoos from crumbling?

Make sure you add enough ghee to bind the mixture together. Also, work quickly when shaping the ladoos, as they will firm up as they cool.

How long do Rajgira Ladoos stay fresh, and what’s the best way to store them?

Rajgira Ladoos stay fresh for up to 3 weeks when stored in an airtight container at room temperature.