Rajgira Ladoo or Ramdana Ladoo or Amarnath Ladoo’s are prepared from the seeds of amaranth/rajgira.Here the rajgira seeds are popped and then mixed with the jaggery syrup and are then moulded into the ladoo’s.

Rajgira or Amarnath seeds are one of the nutritious grain which is high in protein and amino acids.It is gluten free and is viable for the people with gluten intolerance.

These are good and healthy option for fast..Also very good food for the kids as it is rich in calcium and proteins.I always include rajgira in my kids diet in one or the other form for its nutritional value.You can include it in your child’s diet once it starts eating the food.

You can have this ladoo’s with the milk also for the people who don’t like eating dry.

Here in this recipe I had bought the rajgira seeds from the local market and then roasted the seeds till they popped up.

The raw rajgira seeds photo is shown below,

This process of popping the seeds is done very fastly.For the popping process the pan should be hot enough.One can get the readymade popped rajgira seeds directly from the store also.

The popped rajgira seeds photo is shown below,

In this recipe I have shown the process of making he popped seeds from raw rajgira seeds.

Also the process of making of the jaggery syrup is shown in the recipe below.The syrup should be done properly for the binding of ladoo’s depands on the proper consistency of the syrup.Here I have made the one string consistency syrup,the detailed photos are shown in the recipe.

Once the hot syrup and the popped seeds are mixed,then the process of making the ladoo’s should be done fast.For once the mixture cools down you will be not able to mould the ladoo’s.And this accidently happened in my case.So I had to again heat the remaining mixture and then made the remained batch.

So lets quick start with this healthy recipe…



RAJGIRA LADOO | RAMDANA LADOO RECIPE | राजगिरा लाडू


course : fasting recipe,snacks,sweet dish
cuisine : indian
cook time : 45 minutes – 1 hour
servings : makes 30 small ladoo’s
author : suchita pradeep



INGREDIENTS :

  • 1 cup Rajgira/ramdana/amaranth seeds (From this raw rajgira seeds I got about 5 cups of popped rajgira)
  • 1 ¼ cup grated jaggery/gud(Here I have used the chikki gud/jaggery)
  • 1 cup water
  • 2-3 tsp ghee
  • ½ tsp cardamom powder



METHOD :

  • Keep a heavy bottom pan to heat.

(For the process of popping of seeds the pan should be hot enough.)

  • Once the pan gets heated nicely add about 1 tsp of rajgira seeds to the pan.(Add just a tsp of seeds only.If more amount is added then the seeds won’t popped up properly and some may remain underdone)
  • Continuously keep on stirring the seeds.
  • Once roasted the seeds will start popping up and increase triple in the amount.
  • It will starting popping out of the pan.To prevent this you may cover it lightly with a lid.
  • In the same manner prepare the popped rajgira seeds.
  • Now break or grate the jaggery / gud to small pieces.
  • Add ghee to the pan and melt it.
  • Now add the jaggery and water.
  • Dissolve both completely on low to medium flame.
  • Cook the jaggery till you get one string consistency.
  • To check this drop the hot jaggery syrup into a bowl of water and see weather a ball is formed out the syrup drop.
  • If this happens your jaggery syrup is done.
  • Add cardomom powder to the syrup.
  • Immidiatey pour the syrup over the popped rajgira seeds.
  • Mix everything fastly.
  • Now greese your palms with oil/ghee.
  • Make a medium or small sized ball ladoo’s from this hot mix.
  • Place this ladoo’s in a plate.
  • Your Rajgira Ladoo’s are done.
  • Store them in an air-tight container.



STEP BY STEP METHOD OF PREPARING RAJGIRA LADOO | RAMDANA LADOO RECIPE | राजगिरा लाडू



  • Keep a heavy bottom pan to heat.(For the process of popping of seeds the pan should be hot enough.)

  • Once the pan gets heated add about 1 tsp of rajgira seeds to the pan.(Add just a tsp of seeds only.If more amount is added then the seeds won’t popped up properly and some may remain underdone)

  • Continuously keep on stirring the seeds.

  • Once roasted the seeds will start popping up and increase triple in the amount.

  • It will starting popping out of the pan.To prevent this you may cover it lightly with a lid.

  • In the same manner prepare the popped rajgira seeds.

  • Now break or grate the jaggery / gud to small pieces.
  • To the pan add ghee and melt it.

  • Now add the jaggery and water.

  • Dissolve both completely on low to medium flame.

  • Cook the jaggery till you get one string consistency.

  • To check this drop the hot jaggery syrup into a bowl of water and see weather a ball is formed out the syrup drop.
  • If this happens your jaggery syrup is done.

  • Add cardomom powder to the syrup and give it a nice stir.

  • Immidiatey pour the syrup over the popped rajgira seeds.
  • Mix everything fastly.

  • Mix everything evenly.

  • Now greese your palms with oil/ghee.

  • Make a medium or small sized ball ladoo’s from this hot mix.

  • Place this ladoo’s in a plate.

  • Your Rajgira Ladoo’s are done.
  • Store them in an air-tight container.

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