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Almond and Amaranth Ladoo

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Ingredients

Adjust Servings:
100 g amaranth seed
100 g jaggery
60 g almonds — chopped

Nutritional information

370
calories
16.95 g
carbohydrates
15.15 g
protein
30.29 g
fat
21 mg
sodium
0 mg
cholesterol

Almond and Amaranth Ladoo

Features:
  • Veg
Cuisine:
  • 40 mins
  • Serves 8
  • Easy

Ingredients

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Almond and amaranth ladoos are a healthy dessert cum snack to satisfy sweet cravings. Almond and amaranth lodoos can be made quickly and make a perfect delicacy for the festival season. They are crunchy, crisp, and soft at the same time. Almond and amaranth ladoos are commonly served as a sweet during Diwali, Janmashtami, and other festivals. They can be eaten as a snack too at any time of the day.

Health Benefits

Amaranth is rich in several vitamins, minerals, and protein. Consumption of amaranth helps in improving digestion, metabolism, muscle growth, and the immune system. As amaranth is rich in calcium, it helps in preventing osteoporosis. Amaranth also helps in weight loss as it suppresses hunger.

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How to make Almond and Amaranth Ladoo

  • Dry roast the amaranth seeds in a pan over a medium flame until they start popping. Remove from the gas and set aside.
  • Dry roast almonds in a pan for 3 minutes on a medium flame. Set aside.
  • Crush jaggery into small pieces.
  • Heat a pan and add jaggery pieces to it. Cook on a low flame.
  • Keep crushing and stirring the jaggery with a spatula until it melts.
  • Add the roasted amaranth seeds and almonds to the melted jaggery. Mix well and remove from the flame. Cool the jaggery mixture for 4 minutes.
  • Wet your hands with water, take a small portion from jaggery mixture, and shape into a small ball.
  • Divide the jaggery mixture into 15 pieces and shape into small round balls.
  • Cool the almond and amaranth ladoos for an hour and then serve.

Trivia

Amaranth or rajgira means “immortal” or “everlasting” in Greek because it contains minerals in abundant quantity. No other grain except amaranth contains Vitamin C. The amaranth kernels are very small, a teaspoon would contain about 4000 kernels.

Amaranth has been cultivated for 8000 years and was a part of the staple diet of the Aztecs. The Aztecs shaped images of their gods with amaranth and other cereals during the sacred month of Huitzilopochtli. At the end of the month, the statues were eaten to "take the god into them". Nowadays, on the Day of the Dead, amaranth seeds are offered as snack foods for spirits in Mexican culture. Edible skulls were made with amaranth seeds in olden times.

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