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rajgira khoya laddu recipe | chaulai khoya laddu recipe | cholai mawa ladoo recipe
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Rajgira Khoya Laddu Recipe | Chaulai Khoya Laddu Recipe | Cholai Mawa Ladoo Recipe

Try this delicious Chaulai Khoya Laddu Recipe – a gluten-free, healthy sweet made with amaranth seeds and khoya, perfect for festivals and fasting days.
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 15
Calories 125kcal
Author Garima Dublish

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

  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.