About Rajgira Khoya Ladoo Recipe
Rajgira Khoya Laddu Recipe | Chaulai Khoya Laddu Recipe | Cholai Mawa Ladoo Recipe with step-by-step photos and video: Indulge in the rich flavors of Rajgira Khoya Laddu Recipe, a nutritious and gluten-free sweet made with amaranth seeds and khoya. Perfect for festive occasions like Diwali and Navratri, this healthy laddu is also a great treat during fasting days. Easy to make and delicious!
If you’re searching for a sweet that’s both healthy and delicious, this Chaulai Khoya Laddu Recipe is perfect for you. Made from chaulai (amaranth seeds) and khoya (mawa), these laddus are a tasty and nutritious option for any occasion, especially during festivals like Diwali, Navratri, Shivratri, Janmashtami, or for fasting days.
The nutty flavor of chaulai combined with the creamy richness of khoya creates a mouthwatering treat i.e. cholai mawa laddu that’s hard to resist. Try this delicious Chaulai Khoya Laddu Recipe – a gluten-free, healthy sweet made with amaranth seeds and khoya, perfect for festivals and fasting days.
Cholai khoya laddu is naturally gluten-free and packed with nutrients, making it a great choice for those looking to enjoy sweets without guilt. The combination of amaranth seeds and ghee makes this laddu an energy-boosting snack, perfect for a quick bite during fasting periods or as a festive delight to share with loved ones.
Easy to make and requiring only a few ingredients, this chaulai khoya ladoo recipe offers a simple way to create a traditional Indian sweet at home. Whether you’re preparing for a celebration or want a healthy snack, these Rajgira Khoya Ladoo Recipe will satisfy your sweet cravings while keeping it wholesome.
Health Benefits of Rajgira (Amaranth Seeds)
Rajgira seeds, also known as amaranth, Chaulai, or Cholai are rich in key nutrients like protein, calcium, and iron. Being naturally gluten-free, they are an ideal choice for people with dietary restrictions. By adding them to traditional sweets like rajgira mawa laddu, you get a perfect balance of nutrition and taste, offering a healthy and satisfying treat that’s both delicious and nourishing.
Other Popular Recipes
Similarly, if you are looking for more Navratri Recipes, I would like to share my other navratri fast recipe collection, such as singhara atta poori, falahari lauki ki sabji, sabudana kheer, singhara chaat, and fruit chaat for fast with this post of cholai khoya laddu recipe | rajgira khoya ke laddu | rajgira mawa laddo recipe.
You can also try my other Recipe Categories,
1. Navratri Recipes
2. Bread Snacks Recipes
3. Breakfast Recipes
4. 30 Minutes Recipes
Watch Video Recipe
Recipe Card
Rajgira Khoya Laddu Recipe | Chaulai Khoya Laddu Recipe | Cholai Mawa Ladoo Recipe
Ingredients
- 4 cups Roasted Chaulai / Amaranth Seeds / Rajgira
- 1½ cups Khoya / Mawa grated
- 2 cups Sugar
- 1¼ cups Water
- 2 tbsp Ghee
Instructions
- Roast the Rajgira Seeds: Start by heating a pan over medium heat. Add the rajgira (amaranth) seeds and dry roast them until they begin to pop. Stir frequently to ensure they roast evenly and don’t burn. Once done, set them aside to cool. Roasting the seeds brings out their nutty flavor and makes the laddus crunchy.
- Prepare the Sugar Syrup: In a separate pan, combine sugar and water. Heat this mixture over medium heat and stir until the sugar fully dissolves. Keep cooking until the syrup reaches a slight thickness, known as one-string consistency. Once it’s ready, turn off the heat and set the syrup aside. This syrup will help bind the laddus together.
- Cook the Khoya: In another pan, heat ghee on low heat and add the grated khoya (mawa). Stir continuously to prevent it from sticking. Cook the khoya until it becomes soft, smooth, and light golden in color. Once done, remove it from the heat.
- Combine the Ingredients: Add the roasted rajgira seeds and the cooked khoya to the prepared sugar syrup (chashni). Mix everything well, ensuring that the ingredients are evenly combined to form a smooth mixture.
- Shape the Laddus: While the mixture is still warm, take small portions and roll them into round laddus using your palms. Repeat this process until all the mixture is shaped into laddus.
- Cool and Serve: Allow the laddus to cool and firm up for about 30 minutes. Once set, they are ready to serve.
Notes
- Ensure the sugar syrup reaches a one-string consistency for the perfect texture.
- Properly roast the amaranth seeds to enhance their nutty flavor.
- Add a pinch of cardamom powder or a few saffron strands soaked in warm milk to give the chaulai khoya laddus a richer taste.
Step-by-Step Recipe
1. Roasting the Amaranth (Rajgira) Seeds: If you don’t have roasted amaranth seeds ready, you can easily roast them at home.
2. First, heat a pan on medium heat. Then, add the amaranth seeds to the pan.
3. Dry roast them, stirring constantly to make sure they don’t burn.
4. After a couple of minutes, the seeds will start popping. Once they have popped and look roasted, take them off the heat and let them cool.
5. Roasting the seeds will give them a nice, nutty flavor.
6. Cooking the Khoya: Take another pan and heat 1 tablespoon of ghee on low heat. Add 1½ cups of grated khoya to the pan.
7. Stir the khoya continuously to prevent it from sticking to the pan.
8. Cook it on low heat until the khoya becomes soft and smooth. When the khoya turns a light golden color, remove it from the heat and let it cool.
9. Making the Sugar Syrup: Combine 2 cups of sugar and 1¼ cups of water in a separate pan.
10. Turn the heat to medium and stir the mixture occasionally until the sugar dissolves completely.
11. Once the sugar has dissolved, let the mixture simmer on medium heat until the syrup thickens to a one-string consistency.
12. To check if it’s ready, take a little syrup, cool it slightly, and press a drop between your thumb and finger. If it forms a single thread or string when you pull your fingers apart, the syrup is ready. Turn off the heat.
13. Now, add the cooked khoya to the sugar syrup and stir well so that they mix evenly.
14. Next, slowly add the roasted amaranth seeds a little at a time, stirring constantly.
15. Mix until all the ingredients are well combined and form a smooth, consistent mixture.
16. Grease your hands with a little water to prevent sticking.
17. Take small portions of the mixture and roll them into round balls (laddus) with your hands. Continue doing this until you’ve shaped all the laddus.
18. If you like, you can decorate the rajgira mawa laddus with edible silver leaf (varak) or sprinkle chopped nuts on top for a festive look.
19. Let the Rajgira Khoya Laddus cool at room temperature for 30 minutes to 1 hour so they can firm up.
20. Once cholai mawa ladoos are fully set, you can serve them. Store the laddus in an airtight container at room temperature for 2-3 days. If you want to keep them longer, you can refrigerate them for up to a week.
Tips for Making Rajgira Khoya Laddu
1. Ensure the sugar syrup reaches a one-string consistency for the perfect texture.
2. Properly roast the amaranth seeds to enhance their nutty flavor.
3. Add a pinch of cardamom powder or a few saffron strands soaked in warm milk to give the chaulai khoya laddus a richer taste.