Rajgira, coconut laddu.
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 8
Ingredients
  • ½ cup - rajgira seeds (amaranth seeds)
  • 1 cup - freshly ground coconut
  • 1-2 tsp honey
  • 1 cup + 2 tbsp - brown sugar OR ¾th cup grated jaggery
  • ¼th tsp - fresh ground cardamom
  • 3-4 tbsp - fresh ghee
  • 2 tsp - cashews and almonds.
Instructions
  1. Roast rajgira seeds and coconut separately on medium heat for 10 minutes.
  2. Fry cashews in a little ghee till golden brown. Let them cool. If you want to make nut free, skip cashews.
  3. In mixing bowl, first combine roasted rajgira seeds, coconut, cardamom, and 1 tsp honey.
  4. Mix well till honey is well mixed and you should feel sticky. If you don't feel sticky, add more honey.
  5. Now add brown sugar. Mix well. Slowly add room temperature melted ghee and mix well. Make sure ghee is not hot. If it is hot, brown sugar melts. After mixing well, you should feel mixture sticky and you should be able to form balls.
  6. Add enough ghee till you can form a ball with your hand. If a firm ball is not formed add more ghee or honey and mix well.
  7. Add fried cashews to above mixture after cooled down.
  8. For any reason, if you think you added a lot of ghee and honey and still can't form laddus, take ice cold milk. Add only 2-3 drops at a time, take that portion, and try forming laddus. Cold milk solidifies ghee and you should be able to form. Remember adding milk will reduce shelf life.
  9. Compared to white sugar, stickiness in brown sugar or jaggery helps in forming laddus with less ghee.
  10. Eat while fresh. They stay fresh for 3-4 weeks if stored in a cool place.
  11. Refrigerate if you are storing for many days.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/rajgira-coconut-and-brown-sugar-laddu/