Ramdana Ladoo

1. 1
   prep · ~1 min

   Grease your palms and a plate with ghee.

   Lightly grease a flat plate or tray and your palms with a few drops of ghee to prevent sticking when shaping the ladoos.

2. 2
   fry · ~2 min

   Fry the chopped nuts in ghee.

   1.Heat 2 tbsp ghee in a heavy-bottomed kadhai over medium-low heat.

   2.Add 2 tbsp chopped cashews and 2 tbsp chopped almonds.

   3.Sauté until they turn light golden and aromatic (1-2 minutes).

   4.Remove the nuts with a slotted spoon and set aside on a plate, leaving the ghee in the pan.

   TIPKeep the heat low to avoid burning the nuts. They turn golden very quickly.
3. 3
   boil · ~5 min

   Prepare the jaggery syrup.

   1.In the same kadhai with the remaining ghee, add 200 g grated jaggery and 2 tbsp water.

   2.Cook on medium heat, stirring continuously, until the jaggery melts completely.

   3.Continue to boil for 3-4 minutes until the syrup thickens slightly and reaches a soft-ball consistency (when a drop of syrup in cold water forms a soft ball).

   TIPTo test the syrup, drop a small amount into a bowl of cold water. It should form a soft, non-sticky ball when rolled between your fingers.
4. 4
   mix · ~2 min

   Combine the popped amaranth with the syrup.

   1.Reduce the heat to the lowest setting.

   2.Immediately add 1.5 cups ramdana (popped amaranth), the fried nuts, and a pinch of cardamom powder to the syrup.

   3.Mix vigorously and continuously until all the seeds are evenly coated with the jaggery syrup. Turn off the heat.

   TIPWork fast at this stage; if the syrup cools down too much, it will harden and the ladoos won't bind together.
5. 5
   assemble · ~5 min

   Shape the mixture into ladoos.

   1.Let the mixture cool just enough for you to handle it — it should still be quite warm.

   2.Grease your palms lightly with ghee.

   3.Take small portions of the mixture and gently press and roll between your palms to form smooth, round balls.

   4.Place each ladoo on the greased plate to cool completely.

   TIPShaping the ladoos while the mixture is warm is vital. If it cools and becomes too hard to shape, you can briefly reheat it over very low heat with a teaspoon of water.
6. 6
   rest · ~30 min

   Cool and store the ladoos.

   Allow the Ramdana Ladoos to cool completely at room temperature (about 30 minutes). They will harden slightly as they cool. Store them in an airtight container.

   TIPThese ladoos stay fresh at room temperature for up to 10 days, making them an excellent make-ahead treat for fasting periods or travel.

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