8 October, 2016
Amaranth sweet| Ramdana/Rajgira ladoo| Rajagiri unde
Amaranthus Amaranth in English or Rajagiri in Kannada or Rajgira/Ram dana in Hindi …. is a tiny grain which is gluten free. The origin of the word amaranth is Sanskrit.
But amaranth isn’t technically a grain like oats, wheat, or rice. It’s sometimes referred to as a “pseudo-cereal” because its nutritional profile is very similar. One of the most important aspects of this tiny grain is that it’s gluten-free.
We have to cook amaranth in the same procedure of cooking Pasta or rice, boil plenty of water and measure the grain into it, cook and stir for 15 to 18 minutes, drain and rinse … cooked amaranth is ready. It can also be used as an exceptional thickener for sauces, soups, stews etc.
Amaranth is remarkably nutritious than its true-grain counterparts, so amaranth is emerging into the forefront among grains. It is rich in minerals like calcium, iron, phosphorous & carotenoids than most vegetables. It has high protein contents compared to the Oats or rice. It is said that one cup of raw amaranth contains 18 milligrams of fiber; in comparison with white rice which contains 2.4 grams.
We, the people of Karnataka, use and are very fond of “dantina soppu” (green leafy vegetable similar to choulai ka saag) and amaranth is its seed “dantina beeja”.
So today I’m here to share the recipe of Amaranth Unde/ladoo which looks similar to our own Karnataka special aralu unde/Puffed paddy ladoo , one of our most favorite unde/ladoo.
Ingredients : measuring cup used – 250 ml
- Amaranth/ Rajgira/ ram dana – 6 to 7 cups (roasted)
- Jaggery – 1 cup (powdered)
- Water to make jaggery syrup
PROCEDURE :
- Make jaggery syrup using water of one string consistency
- Mix the syrup with ram dana , combine everything well
- Wet your hands with water and make ladoos of any size of your choice.
Here is the link to check, how to make Puffed paddy ladoo/Kheel ladoo//bhattada aralina unde
Puffed paddy ladoo/Kheel Ladoo/Aralu unde
However you can also check many more recipes of dishes below by clicking on the image or name of the dish
- YERIYAPPA….. navaratri/Karnataka special sweet
- WHOLE WHEAT MILK HALWA…. a diabetic friendly recipe with the goodness of jaggery & walnuts
- WHOLE WHEAT MILK – MANGO HALWA ಮಾವಿನ ಹಣ್ಣು – ಗೋಧಿ ಹಾಲಿನ ಹಲ್ವಾ
- WHOLE WHEAT FLOUR WALNUT LADDU/GODHI HITTINA UNDE
- WHOLE SORGHUM MILK FUDGE/JOWAR/JOLA HAALBAI/HAALUBAYI/HAALBAYI
- WHOLE RAGI/FINGER MILLET MILK HALWA
- Wheat vermicelli choco bath| Semiya choco bath|
- Wheat flour/godhi hittina gulpavate |
- WALNUT – SIHI AVALAKKI/SWEET POHA with the goodness of jaggery, & saffron strands
- VERMICELLI PUDDING| SHYAVIGE KESARI BATH|
- Sweetened rice| Kesaribath| annada Kesaribath
- SWEET PONGAL/ಸಿಹಿ ಪೊಂಗಲ್
- SWEET & SAVORY/SIHI & KHARA BOONDI KALU
- Sukkinunde a guilt free sweet indulgence made in appe/Paddu pan
- Split black gram laddu | uddina bele unde |
- SOYA BEAN FLOUR+WHEAT FLOUR+BANANA HALWA
- Sihi Khara ottu shavige |Steamed string hoppers |
