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Today we are going to make rajgira ladoo that are eaten during fast.
It is full of vitamin, iron and fibre.
Rajgira ladoos are very tasty.
So let’s make rajgira ladoo.
Rajgira - 1 cup
It is known as rajgiri ram dana.
It is small grains.
Wash the rajgira well.
Jaggery - 1 cup
Break it into tiny pieces.
Desi ghee - 2-3 tbsp
Currants (Kishmish) - 2 tbsp
Cashew nuts (Kaju) - 2 tbsp
To make rajgira ladoo, firstly we will roast rajgira.
Heat a pan and add two tbsp rajgira seeds to it.
Keep stirring it and roast.
Put very little rajgira seeds at one time while roasting.
If you will put too many at one time, then rajgira will not pop up.
All the seeds are popped up. So take them out in a bowl.
Same way roast all the remaining rajgira seeds.
Our rajgira seeds are roasted.
Now filter the rajgira seeds.
The rajgira seeds that have not been popped up will get separated.
We have filtered the rajgira.
The rajgira that have not been popped out have been separated.
We can use this rajgira to make a burfi or panjeera.
Now we'll make a syrup.
Heat a pan and add 2 tbsp oil to it.
Add jaggery to the pan.
Keep cooking till the jaggery is melted.
Add 2 tbsp water in it.
Make a syrup of jaggery.
By the time the syrup is getting ready, we will cut some cashew nuts.
Jaggery has completely melted.
If you want a syrup of thick consistency add less water.
The jaggery syrup is now ready.
Filter the syrup as this will help to remove all the impurities.
Add the syrup to the bowl containing rajgira seeds.
Add cashew nuts and currants to the bowl.
We add cashew nuts and currants to add taste.
We can make rajgira ladoo without adding cashew nuts and currants.
You can make it as per your requirement.
Mix it well.
We will make ladoo while it is a little hot.
Apply a little water on your hands.
Pick up the mixture and roll it in a ball.
Make sure that your hands are wet.
Before making each ladoo, wet your hands.
Rajgira laddo are now ready to be served.
Very tasty laddo are prepared.
It is easy to make ladoo.
But it takes a little time for the rajgira seeds to pop up.
If popped up rajgira are available in the market, then buy it.
If popped up rajgira are not easily available in the market, then pop them up at home.
Make sure that the pan is quite hot when you are roasting the rajgira.
The pan should have a heavy base.
Add 1/2 tbsp rajgira seeds, stir it well and make sure it pops up quickly.
Repeat the procedure.
Pop up very little rajgira at one time.
Sometimes the rajgira seeds do not pop up properly as the pan is too hot.
And the rajgira seeds will not pop up nicely if the pan is not hot.
The pan should be extremely hot for the rajgira seeds to pop up.
Put rajgira in hot pan and stir it well, so that it pops up easily.
Rajgira will pop up only when it will get the sufficient heat that is required.
Initially we will face problem popping rajgira. But soon we will learn with practice.
Filter the rajgira seeds that are not popped up.
Once the rajgira ladoos are cool, we can store them in a container. We can eat it for more than 2 months after storing.
Make rajgira ladoo, eat it and share your experiences with us at nishamadhulika.com.
We will meet soon with a new recipe.
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