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.
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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.
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