- Serves
- 12
- Portion
- 1 ladoo
- Time
- 15 min
- Texture
- Soft-crisp
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Nourishing
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (12 servings) | Café batch ×5 |
|---|---|---|---|---|
| Amaranth (rajgira) flour | popped amaranth, 2 cups | 80 g | 400 g | |
| Jaggery (gur) | ⅓ cup + 1 tbsp | 80 g | 400 g | |
| Ghee (cow) | 1½ tsp | 8 g | 40 g | |
| Water | 1 tbsp | 15 ml | 75 ml | |
| Green cardamom | ⅛ tsp | 0.5 g | 2.5 g |
Method
How to cook it
Step 1: Melt jaggery with water and ghee to a soft-ball stage.
Step 2: Mix in popped amaranth and cardamom.
Step 3: Shape warm into 12 ladoos.
Nutrition
Per serving, estimated
56kcal
Energy
0.9g
Protein
1.1g
Fat
10.7g
Carbohydrate
0.5g
Fibre
0g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
Variations & further ideas
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