Ramdana Ladoo

Prepare the Jaggery Syrup

• In the same pan, add 1 tbsp of ghee, the grated jaggery, and 1/4 cup of water.
• Cook on low-medium heat, stirring continuously until the jaggery melts completely.
• Increase the heat and bring the syrup to a rolling boil. Cook for 4-5 minutes, stirring occasionally, until it thickens.

Check Syrup Consistency (Crucial Step)

• To check for the 'hard ball' stage, drop a small amount of syrup into a small bowl of cold water. It should immediately solidify and form a firm, non-sticky ball when you roll it between your fingers.
• If the syrup dissolves or is too soft, continue cooking for another minute and test again. This consistency is essential for the ladoos to hold their shape.

Combine and Mix

• Once the syrup is ready, immediately turn off the heat. Stir in the cardamom powder and the pinch of salt.
• Pour the hot jaggery syrup all over the puffed amaranth and nuts in the mixing bowl.
• Using a spatula, mix everything together very quickly and thoroughly until all the amaranth is evenly coated.

Shape the Ladoos

• Let the mixture cool for just 1-2 minutes, until it's cool enough to handle but still very warm.
• Grease your palms with the remaining 1 tsp of ghee.
• Take about 2 tablespoons of the warm mixture and press it firmly between your palms, shaping it into a tight, round ladoo.
• Work quickly as the mixture will harden as it cools. Place the formed ladoos on a plate or tray.

Cool and Store

• Allow the ladoos to cool completely at room temperature for about 30-60 minutes. They will become firm and crisp.
• Once fully cooled, store them in an airtight container. They will stay fresh for up to two weeks.