Rajgira Ladoo (Amaranth Laddu): Easy Vrat Sweet
Soft gluten-free rajgira ladoo made with puffed amaranth, jaggery, ghee, and cardamom. A quick vrat-friendly sweet for Navratri or everyday tea time.
Equipment
- Heavy-bottomed pan or kadhai
- Mixing spoon
- Plate for cooling and shaping
Ingredients
For the ladoos
- 2 cups puffed rajgira (puffed amaranth) about 40-50 g
- 3/4 cup grated jaggery or fine jaggery powder about 120-140 g; adjust to taste
- 2-3 tablespoons ghee plus more for greasing palms
- 1-2 tablespoons water for melting the jaggery
- 1/2 teaspoon cardamom powder
- 2 tablespoons chopped almonds or cashews
- 1 tablespoon raisins optional
- 1-2 tablespoons roasted rajgira flour (amaranth flour) optional, for extra binding
Instructions
Toast the puffed rajgira
- Place a heavy pan on medium-low heat. Add the puffed rajgira and toast 1-2 minutes, stirring, until fragrant. Do not brown. Transfer to a wide bowl.
Make the syrup and shape
- In the same pan, add jaggery, water, and ghee. Melt on medium-low, stirring, until the jaggery dissolves into a soft, sticky syrup (about 3-5 minutes). It should coat the spoon and feel tacky between greased fingers, not hard or stringy.
- Turn off the heat. Immediately add the toasted puffed rajgira, cardamom, nuts, raisins, and optional flour. Fold quickly until every seed looks glossy and coated.
- While still warm, grease your palms with a little ghee and roll into 12 even ladoos. Set on a plate to cool and firm up, about 20-30 minutes.
- Store in an airtight container at room temperature for 4-5 days, or refrigerate up to 10 days. Bring to room temperature before serving for the softest bite.
Notes
Sugar swap: use 1/2 cup powdered sugar melted gently with ghee (skip water) if you prefer sugar over jaggery.
Nut-free: skip nuts and raisins; the ladoos still bind.
Dairy-free / vegan: use coconut oil or a neutral plant fat in the same quantity. Flavor will shift slightly.
Flour-style soft laddu: roast 1 cup rajgira flour, mix with warm ghee and powdered sugar or fine jaggery, then shape warm (no puffed seeds).
Do not shape when cold. Rewarm the mix gently if it sets before you finish rolling.
Tried this recipe?Let us know how it was!