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Rajgira ladoo
Popped amaranth jaggery balls
राजगिरा लाडू: feather-light balls of popped amaranth bound with hard-ball jaggery syrup and cardamom, a crunchy Maharashtrian upvas sweet
Before Mahashivratri and Navratri, sweet stalls in Maharashtra pile up trays of rajgira ladoo, and they are one of the few sweets that suit a strict fast and a vegan diet at once. Amaranth seeds puff like tiny popcorn in a hot pan; mixed with jaggery cooked to a firm syrup, they set into light, crunchy balls with a toffee-like, molasses sweetness and a toasty grain flavour. They are eaten as an energy-giving snack on fast days, given as prasad, and packed for long temple queues. Ready-popped rajgira is easy to find in Indian shops; popping your own seeds (a spoonful at a time in a hot, dry, lidded pan) takes about 10 minutes more. Chef's tip: wet your palms with cold water and shape the ladoos while the mix is very warm; once the jaggery cools, it sets hard and won't bind.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 12
Ingredients
- 3 ½ oz jaggerygrated
- 2 tbsp water
- ¼ tsp ground green cardamom
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Method
0/5 doneStep 1: Sift 3 ½ oz popped amaranth (rajgira lahi) through a sieve to remove any unpopped seeds and dust, then tip it into a large bowl.
Step 2: Heat 3 ½ oz jaggery and 2 tbsp water in a heavy pan over a low heat, stirring, until the jaggery melts.
3 minStep 3: Boil for 3–5 minutes until frothy and thick. Test by dropping a little into a bowl of cold water: it should form a firm ball that holds its shape. Common mistake: taking it off too soon; soft syrup makes ladoos that fall apart. Overcook it and it turns bitter.
5 minStep 4: Turn off the heat, stir in ¼ tsp ground green cardamom, then add the popped amaranth and mix quickly until evenly coated.
1 minStep 5: With palms wet with cold water, take a heaped tablespoon of the warm mixture and press firmly into a ball. Work fast; makes about 12. Cool completely and store airtight for up to 2 weeks.
6 min
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 1 g
- Carbs
- 15 g
- Fat
- 1 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rajgira ladoo take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of jaggery?
- Dark brown or muscovado sugar, same amount.
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