High Protein Motichoor Ladoo(Amaranth)
Ingredients
1) 1 Cup=200 gms Rajgira/Amaranth Seeds
2) 1/4th Cup=50gms Peanuts
3) 2-3 tbsp Ghee
4) 1 Cup=200 gms Jaggery (Chikki variety)
Steps:
1) Heat a large pan. Put Peanuts in it. Roast peanuts on medium-high heat until it becomes evenly browned.
2) We have roasted peanuts for 3-4 mins and it has now become evenly brown. Remove roasted peanuts in a large plate and allow it to cool down completely. Remove its skin and crush coarsely.
3) Now, we will dry roast Rajgira. Here are some important tips worth remembering while roasting Amaranth seeds.
a) Use a deep and large pan for roasting and ensure it is well heated. b) Pan must be well hot so that seeds pop up nicely. c) Roast in batches (1-2 tbsp at a time)
4) Amaranth Seeds begins to pop up due to heat. Keep stirring for even heat distribution. If pan gets too hot, reduce the heat to medium. Ensure most of the seeds get popped up and those that didn't pop up can be removed by passing through sieve. Similarly, roast remaining batches. This is the only time-consuming step in this recipe.
5) Let the Amaranth Seeds cool down completely and then pass it through a sieve. We have segregated popped Amaranth seeds from the one that hasn't popped. These seeds that haven't popped can be grinded into a flour and mixed with wheat flour for your rotis.
6) Melt 2 tbsp Ghee in a large Pan. Add chopped/grated Jaggery. Finer the Jaggery, faster it melts. This is Chikki variety Jaggery and is stickier than other variety. This variety of Jaggery is easily available during Makar Sankranti.
7) We will melt it completely on low-medium heat. We have cooked Jaggery for about 3 mins. I am looking for crisp Ladoos so this is the right consistency of Jaggery. If we cook jaggery for more time, it may result into Ladoos of harder texture and are difficult to bite into.
8) Now, add crushed peanuts. Ensure peanuts are not too finely crushed. Now, add roasted Amaranth Seeds and mix well. We will quickly mix the ingredients and turn off the heat.
9) After a min of cooking, remove Ladoo mixture from heat. While the mixture is hot, let's quickly start making Ladoos.
10) Apply some Ghee on palms while forming Ladoos. Ladoos get formed quickly while it is still hot.
11) In these measurements, we can make 18-20 Ladoos. Allow it to cool down completely and then store it in an air-tight container.
#instantrecipes #momhealth #childhealth #familyhealth #momnutrition #babynutrition
Ingredients
1) 1 Cup=200 gms Rajgira/Amaranth Seeds
2) 1/4th Cup=50gms Peanuts
3) 2-3 tbsp Ghee
4) 1 Cup=200 gms Jaggery (Chikki variety)
Steps:
1) Heat a large pan. Put Peanuts in it. Roast peanuts on medium-high heat until it becomes evenly browned.
2) We have roasted peanuts for 3-4 mins and it has now become evenly brown. Remove roasted peanuts in a large plate and allow it to cool down completely. Remove its skin and crush coarsely.
3) Now, we will dry roast Rajgira. Here are some important tips worth remembering while roasting Amaranth seeds.
a) Use a deep and large pan for roasting and ensure it is well heated. b) Pan must be well hot so that seeds pop up nicely. c) Roast in batches (1-2 tbsp at a time)
4) Amaranth Seeds begins to pop up due to heat. Keep stirring for even heat distribution. If pan gets too hot, reduce the heat to medium. Ensure most of the seeds get popped up and those that didn't pop up can be removed by passing through sieve. Similarly, roast remaining batches. This is the only time-consuming step in this recipe.
5) Let the Amaranth Seeds cool down completely and then pass it through a sieve. We have segregated popped Amaranth seeds from the one that hasn't popped. These seeds that haven't popped can be grinded into a flour and mixed with wheat flour for your rotis.
6) Melt 2 tbsp Ghee in a large Pan. Add chopped/grated Jaggery. Finer the Jaggery, faster it melts. This is Chikki variety Jaggery and is stickier than other variety. This variety of Jaggery is easily available during Makar Sankranti.
7) We will melt it completely on low-medium heat. We have cooked Jaggery for about 3 mins. I am looking for crisp Ladoos so this is the right consistency of Jaggery. If we cook jaggery for more time, it may result into Ladoos of harder texture and are difficult to bite into.
8) Now, add crushed peanuts. Ensure peanuts are not too finely crushed. Now, add roasted Amaranth Seeds and mix well. We will quickly mix the ingredients and turn off the heat.
9) After a min of cooking, remove Ladoo mixture from heat. While the mixture is hot, let's quickly start making Ladoos.
10) Apply some Ghee on palms while forming Ladoos. Ladoos get formed quickly while it is still hot.
11) In these measurements, we can make 18-20 Ladoos. Allow it to cool down completely and then store it in an air-tight container.
#instantrecipes #momhealth #childhealth #familyhealth #momnutrition #babynutrition
