By Rajgira, also known as Amarnath is quite popular in North India, especially during Navratri. Rajgira is a perfect fasting grain and is mostly used to make laddoos. It is easy to digest because of the presence of amino acids, which makes it suitable during Navratri fasting. You can prepare a large batch of Rajgira Laddoos and store them for everyday consumption.
Here simple recipe to prepare Rajgira Laddoo:
Ingredients:
- 1 cup Rajgira (amaranth seeds)
- ¾ cup jaggery (grated)
- 1 tablespoon ghee (clarified butter)
Instructions:
- Roasting Rajgira:
- Heat a deep pan on medium heat and dry roast the Rajgira seeds in small batches.
- Stir continuously until they puff up (like popcorn). Once puffed, transfer them to a bowl.
- Preparing the Jaggery Syrup:
- In another pan, add the ghee and grated jaggery. Heat on low flame until the jaggery melts completely.
- Cook until the jaggery forms a sticky syrup, reaching a soft ball stage (test by dropping a small amount into cold water—it should form a soft ball).
- Mixing:
- Turn off the heat and quickly add the puffed Rajgira into the jaggery syrup.
- Mix well to coat the Rajgira evenly with the syrup.
- Shaping the Laddoos:
- Grease your palms with a little ghee. While the mixture is still warm, take small portions and roll them into round laddoos.
- Let them cool and harden.
Storage:
- Store in an airtight container. Rajgira laddoos can last up to 10 days at room temperature.
