Rajgira Ladoo ( Amaranth Seeds Ladoo)

Rajgira Ladoo are delicious, crunchy Indian sweets made with popped amaranth seeds (rajgira), jaggery, ghee, and cardamom. These traditional ladoos are a wonderful choice for fasting, festive celebrations, or enjoying as a sweet snack.

Rajgira is a nutritious grain-like seed that provides plant-based protein, iron, and other essential nutrients. Combined with jaggery, these ladoos make a flavourful homemade treat with a delightful crunch and a hint of cardamom.

❤️ Why You’ll Love This Recipe

Made with just four simple ingredients.
Naturally sweetened with jaggery instead of refined sugar.
Crunchy, delicious, and easy to prepare at home.
Perfect for fasting, festivals, and everyday snacking.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Yield: 8–10 small ladoos
Cuisine: Indian
Course: Sweet / Snack
Difficulty: Easy

Ingredients:

1 cup rajgira (amaranth seeds)
3/4 cup grated jaggery (gur)
1 teaspoon ghee
1/4 teaspoon cardamom powder

Method:

Heat a heavy-bottomed pan over medium heat.
Reduce the heat to low and add a small batch of rajgira seeds.

Stir continuously for about 4–5 seconds, until the seeds pop and puff up.

Remove the popped seeds using a sieve and set them aside to cool.

Repeat the process with the remaining rajgira seeds.

Heat the ghee in a pan and add the grated jaggery.

Cook over low heat, stirring gently, until the jaggery melts completely.

Allow the jaggery to bubble and cook until it reaches the hard-crack stage.

To check the consistency, drop a little syrup into a bowl of cold water. If it hardens and becomes brittle when broken, the syrup is ready.

Turn off the heat and mix in the cardamom powder.

Immediately add the popped rajgira to the hot jaggery syrup.

Mix quickly and thoroughly until all the seeds are evenly coated.
Allow the mixture to cool slightly, just until it is safe to handle.

Lightly grease your palms with ghee and shape the warm mixture into small, round ladoos.

Let the ladoos cool completely before storing them in an airtight container.

Tip: If the mixture cools too much, it may become difficult to shape. Work quickly while the mixture is still warm, and handle the hot jaggery mixture carefully to avoid burns.

➡️Tips for Perfect Rajgira Ladoos

Pop the rajgira in small batches to ensure the seeds puff up properly.
Keep the heat low while popping the seeds to prevent them from burning.
Cook the jaggery syrup to the correct consistency so the ladoos hold their shape.
Shape the ladoos while the mixture is still warm.
If the mixture becomes too firm, warm it gently to soften it before shaping.
For extra flavour and texture, you can add finely chopped almonds, cashews, or pistachios.

➡️Storage

Allow the ladoos to cool completely, then store them in an airtight container in a cool, dry place. For the best texture and flavour, enjoy them within 1–2 weeks, depending on humidity and storage conditions.

➡️Nutrition Information

Approximate values per ladoo, assuming 10 small ladoos:

Calories: 95–105 kcal
Protein: 1.5 g
Carbohydrates: 20 g
Fat: 1.5 g
Fibre: 0.5–1 g
Sugar: 8–10 g

Nutrition values are estimates and may vary depending on the ingredients used and the size of each ladoo.