Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Popped amaranth | 180 g | Sweet, Astringent · Neutral |
 Ghee | 30 g | Sweet · Cooling |
 Jaggery | 130 g | Sweet · Heating |
 Green cardamom | 1 g | Sweet, Pungent · Cooling |
Step-by-Step Preparation
- Toast the popped amaranth over low heat until aromatic, then cool slightly.
- Grind or crush it to the texture specified by the style, leaving a little body rather than making a paste.
- Warm the ghee with cardamom and combine it with the jaggery.
- Mix with the toasted base until the mixture holds when pressed; let it cool enough to handle.
- Shape into 12 small balls and allow them to set before serving.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (Indian laddu tradition)
Rajgira Ladoo is a compact traditional sweet; one small piece is the intended serving. Vata: take it warm or at room temperature. Pitta: use the lower sweetener amount and cooling cardamom. Kapha: reserve for occasional use and keep the pieces small.
USDA Nutrition Facts for Rajgira Ladoo
| Nutrient | Per 100g | Per Serving (1 serving (28g)) |
|---|---|---|
| Energy (Calories) | 420 kcal | 119 kcal |
| Protein | 7.4 g | 2.1 g |
| Total Carbohydrates | 72.0 g | 20.5 g |
| Dietary Fiber | 3.6 g | 1.0 g |
| Total Sugars | 37.1 g | 10.5 g |
| Total Fat | 12.5 g | 3.6 g |
| Calcium | 115.9 mg | 32.9 mg |
| Iron | 8.25 mg | 2.34 mg |
| Magnesium | 158.3 mg | 45.0 mg |
| Phosphorus | 302.4 mg | 85.9 mg |
| Potassium | 672 mg | 191 mg |
| Sodium | 10 mg | 3 mg |
| Zinc | 1.69 mg | 0.48 mg |
| Copper | 0.28 mg | 0.08 mg |
| Manganese | 1.84 mg | 0.52 mg |
| Selenium | 9.9 µg | 2.8 µg |
| Vitamin C | 2.3 mg | 0.6 mg |
| Vitamin A (RAE) | 73.9 µg | 21.0 µg |
| Vitamin E | 2.25 mg | 0.64 mg |
| Vitamin K | 0.8 µg | 0.2 µg |
| Thiamin (Vitamin B1) | 0.06 mg | 0.02 mg |
| Riboflavin (Vitamin B2) | 0.11 mg | 0.03 mg |
| Niacin (Vitamin B3) | 0.49 mg | 0.14 mg |
| Vitamin B6 | 0.31 mg | 0.09 mg |
| Folate (DFE) | 43.3 µg | 12.3 µg |
| Choline | 38.8 mg | 11.0 mg |
