Rajgira (Amaranth) flour ladoo:

Amaranth is a gluten-free food and a source of complete protein. High in fiber and a good source of magnesium and iron, Amaranth is a spectacular addition to your diet. This little powerhouse is perfect for gluten free and vegan diets. 

Usually, we eat rajgira or amaranth ladoos for fasts in India. They are usually made out of puffed grain, but since we get good organic flour in the U.S, I thought I should just make ladoos out of this wonderful flour.

Ingredients:

2 ½ katoris amaranth flour

½ katori almond powder

7/8 seedless dates

¼ katori jaggery powder

¼ katori clarified butter (ghee)

1 pinch of cardamom powder

Dry roast the amaranth flour in a pan till it slightly changes color. Wait till it slightly cools down.

Add the almond powder, jaggery powder and cardamom powder to the flour. Chop the dates and put them in a blender to mash it. Add it to the flour mixture. Now add clarified butter and mix well with your hands. Check and try forming small balls with your hands. If the mixture is still not binding well, you might need to add little more ghee. Bind the ladoos well. This recipe will make about 14 ladoos.