Another of the Ladoos that the GSB community of Karnataka prepares to celebrate Krishna Janmashtami, the birthday of Lord Krishna is the Amaranth Grain Ladoo. I have fond memories of my mother distributing these Ladoos to all the neighbourhood children who eagerly used to look forward to them.
- 1/2 kg Lhaye/ Rajgira/Amaranth Grain
- 1/2 kg Chiki jaggery/jaggery used to make peanut brittle
- 1/4 kg Besan/Split Bengal Gram flour
- 2tsps Cardamom powder.
- A fistful of black Til/ Sesame seeds
- 2tbsps hot Ghee/clarified butter
- Ghee for frying
Add the hot ghee to the besan. Adding a little water at a time prepare a stiff dough. Keep aside for ten minutes. Put into a sev mould. Heat ghee in a pan. Make thick sev (karo) by directly pressing it into the hot ghee. Fry till crisp. Remove and drain. Dry roast the Til till it splutters. Take the jaggery in a thick bottomed pan. Add a glass of water to it. Boil till it thickens. Drop a small droplet of jaggery into a little water. If it comes together as a hard pellet switch of the gas. Add the Lhaye, karo, roasted til and the cardamom powder. Mix thoroughly Apply ghee on your palms and make ladoos immediately.
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