Rajgira Ladoo

Rajgira/Amaranth Seeds/Ramdana (popped) - 1.5 cups
Jaggery - ½ cup
Water - ⅛ cup
Whole Cardamom - 1 (or)Cardamom powder - ⅛ tsp
Ghee - 1 tbsp

Preparation :
Measure and take popped amaranth/rajgira in a bowl. Take another bowl with water and keep it ready
Heat jaggery in a pan with water till it immersing level.Switch off the flame once the jaggery melts completely.
Strain the jaggery water using a strainer to remove impurities. Then start heating the strained jaggery water in low flame.
When the jaggery water becomes little thick, take little bit of syrup in a spoon and add it to the bowl of water.
Gather the syrup to make a firm ball with your fingers. If you are able to form a nice ball, that is the correct stage.
Switch off the flame and remove the jaggery syrup from heat.
Immediately add the popped rajgira to the hot jaggery syrup. Add powdered cardamom at this stage.
Mix everything together with a spoon.
Now apply some ghee in your palm and Start making ladoos by taking a small portion with a spoon.
Make ladoos with the remaining mix and store the rajgira ladoos in an airtight container.

Disclaimer: If feeding to baby under 12 months, do not add sugar or honey. You may use date puree for sweetening.

For babies, above 12 months, we recommend do not add white sugar, you may use honey, jaggery or date puree for sweetening.

Always check with your pediatrician before introducing any new food.
Pic Source: Google
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