Rajgira laddu
Preparation Time
5 minutes
Cooking Time
25 minutes
Difficulty Level
easy
Meal Type
Evening Snack
Serves 12
Key Ingredients
- Jaggery powder
About This Recipe
Rajgira ladoo is the farali sweet made with amaranth and jaggery on fast days, when rajgira stands in for wheat and rice. Indian homes make it two ways: popped rajgira bound with jaggery syrup into crisp balls, or roasted atta mixed with jaggery and ghee, which is this recipe. The atta version is softer and quicker, because there is no syrup to boil or test.
The jaggery goes in as powder, straight into the hot roasted atta off the flame. The heat of the atta melts it, the ghee binds the mixture, and the laddus set firm as they cool; with no syrup stage, there is nothing to overboil. The texture is soft and crumbly, like halwa pressed into a ball, with the nutty taste of roasted rajgira and a caramel note from the jaggery.
Grate jaggery cubes to the same weight if that is what you have, and leave out the cardamom for a plain laddu. Do not cut the ghee: it is what holds the laddu together as it sets. The rajgira roti turns the same flour into a savoury flatbread.
Ingredient List
Serving Size:
1x
2x
3x
Laddu
- Rajgira (amaranth) atta — 1 cup
- Ghee (3 tbsp for roasting) — 3 tbsp
- Jaggery powder — 6 tbsp
- Ghee (2 tbsp to bind) — 2 tbsp
- Cardamom Powder — 1/2 tsp
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Serving Suggestions
Have a laddu or two with a glass of milk, or as the sweet end of a fast-day meal. The laddus keep for about two weeks in an airtight container once they are cool. The amaranth recipes roundup has rajgira sheera and more vrat dishes for the rest of the thali.
Tips for Cooking Rajgira laddu
Roast the atta on low heat and judge it by smell and colour rather than the clock; a hotter pan browns the outside before the flour roasts through. Sift the jaggery powder so no clump lands in the mixture. Shape the laddus while the mixture is still warm, because it crumbles when it cools.
Chef’s Note
One laddu comes to about 118 kcal, with 1.5 g protein, 12.5 g carbs, 6.8 g fat and 0.7 g fibre; the ghee carries nearly all the fat, and the atta and jaggery share the carbs. Press each ball firmly as you roll it, because these laddus set by cooling, not by cooking.
Per serving (approx.): 118 kcal, protein 1.5 g, carbs 12 g, fat 6.8 g, fibre 0.7 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Oct 05, 2026
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