• Skip to main content
  • Skip to primary sidebar
Sinfully Spicy
menu icon
go to homepage
  • Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Mithai & Desserts

    Ramdana Ladoo (Popped Amaranth Ladoo)

    Published: Oct 21, 2020 · Modified: Aug 30, 2023 by Tanvi Srivastava · This post may contain affiliate links

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    Jump to Recipe Print Recipe


    The windows of my grandma's kitchen directly opened into the cemented aangan(backyard) next to which was a huge vegetable patch. Lying just below the window there used to be a heavy, long and wide takhat (wooden bench) one side of which was the resting place for all the pickles and papad she made throughout the season while the cushioned part of was where she sat and chopped vegetables for dinner.

    When she popped ramadan(amaranth) seeds for making the ladoos, we climbed over the bench and hung over the kitchen window to witness the process. The amaranth seeds would fly all over the stove off the hot kadai, they made a crackling sound and she held a large brass dish to cover the kadai every now and then.Next, she melted the amber colored soft desi gud(jaggery) in the kadai and it bubbled and bubbled before being mixed with the popped amaranth seeds. At that, time I didn't have a clue or two about culinary terms, but the drama presented by these simple & rustic ingredients was one of the most delightful and stimulating sights in the kitchen.

    It will take a few batches to decide the right amount of heat needed to pop the amaranth seeds without burning them. You can pop a day in advance and keep ready for the day you want to make ladoos. These ladoos can be stored for 3 weeks at room temperature, they are so nutritious and one of my favorite ways is to crumble them in a bowl of warm milk and eat,so comforting 🙂 You can add few crushed nuts to these like peanuts or almonds or dried fruit like raisins to these, but I keep them simple and let the taste of the grain shine.

    Amaranth Ladoo Featured Image.
    Print Recipe
    No ratings yet

    Ramdana Ladoo - Amaranth Ladoo

    Traditional india ladoo (sweet balls) made with popped amaranth, ghee and jaggery. These ladoo can be served for fasting days or a snack.
    Prep Time15 minutes mins
    Cook Time10 minutes mins
    Total Time25 minutes mins
    Course: Dessert, Snack
    Cuisine: Indian
    Servings: 12 ladoo
    Author: Tanvi Srivastava

    Ingredients

    • 1 cup amaranth seeds rajgira/ramdana
    • 1 cup jaggery (about 200g), crumbled or shaved from a block
    • 2 teaspoon ghee softened
    • 2-3 tablespoon water

    Instructions

    • Clean the amaranth seeds by spreading them on a wide dish and picking out the black ones, tiny stones etc.
    • Heat up a heavy bottomed deep pot (you can use dutch oven) on high. Once pot is really hot, add a pinch of amaranth seeds to test. If they start popping immediately without a lag, the pot is ready else wait a little more to get it hot.
    • Add ½ tablespoon of amaranth at a time to the hot pot, cover the pot and continously shake the pot so that the seeds don't burn. When popped, the seeds immediately turn whitish in color.
    • Sieve the puffed seeds from the pot using a colander to separate the un popped seeds from the popped ones. You can grind the un popped seeds and make a flour and add to roti flour.
    • Pop all the seeds this way and transfer to a large pot.
    • In the same cooking pot add ghee along with jaggery and water.
    • Let the jaggery melt on low medium heat for a bit. Slowly you will see the syrup will start bubbling. Turn off the flame and strain the melted jaggery in the same bowl as the popped amaranth seeds.
    • Using a wooden spoon, quickly mix such that all the seeds are coated in jaggery syrup. 
    • Wet your hands and quickly bind to make lemon size ladoos while the mixture is still hot. Let cool down on a plate. Serve or store in an air tight container for up to 3 weeks.

    More Mithai & Desserts

    • Pistachio Cream roll featured image.
      Pistachio Cream Roll
    • Chocolate Burfi Featured Image.
      Chocolate Burfi
    • Lychee Ice cream featured image.
      Lychee Ice Cream
    • Mango Cheesecake Featured Image.
      Baked Mango Cheesecake

    Filed Under: Mithai & Desserts

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Tanvi! If you love Indian food, you are at the right place, browse through hundreds of delicious Indian recipes

    More about me ?

    Popular

    • Shahi Paneer Korma Featured Image.
      Shahi Paneer Korma
    • Indian Pumpkin Curry Featured Image.
      Indian Pumpkin Curry (Rasedar Kaddu)
    • Jeera Rice Featured Image.
      Jeera Rice Instant Pot
    • Methi Matar Malai Featured Image.
      Methi Matar Malai
    • Chicken Keema Featured Image.
      Chicken Keema (Indian Style)
    • Parwal Sabji Featured Image.
      Parwal Sabji
    • Murgh Masala Featured Image.
      Murgh Masala (Chicken Masala)
    • Spicy Chicken Burger featured Image.
      Spicy Chicken Burger (Indian Style)
    • Dal Paratha Featured Image.
      Dal Paratha (Chana Dal Paratha)
    • Instant Homemade Khoya Featured Image.
      How To Make Khoya (Instant Khoya)
    • Aloo Gosht Featured Image.
      Aloo Gosht
    • Chicken Pakora Featured Image.
      Chicken Pakora
    • Garam Masala Featured Image.
      Garam Masala Powder
    • Air fryer Tandoori Paneer Tikka Featured Image.
      Tandoori Paneer Tikka In Air Fryer
    • Corn Pakoda Featured Image.
      Corn Pakoda
    • Dahi Puri Featured Image.
      Dahi Puri

    Looking for Something?

    Footer

    back to top

    Links

    • Recipe Index
    • Privacy Policy

    Subscribe

    • Sign Up! for emails and updates

    About

    • About Me

    Copyright © 2023 Sinfully Spicy