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Amaranth jaggery recipe

A healthy snack and often eaten on fasting day in India. It offer good source of fiber and energy. Roast 100 grams of amaranth seeds in heavy bottom pan. Cover the pan while they are roasted and heat till all seeds are popped. Boil a cup of water and 2 cups of jaggery in a separate pan until jaggery is dissolved. Heat this syrup till it boils. To check if the syrup is ready, just take some sample of syrup onto your thumb and press it with index finger. As you pull your fingers apart you should see one or two threads. Be careful that you don’t burn your fingers. Stop heating syrup when you find single threaded syrup. Mix amaranth seed with jaggery syrup. Mix quickly and thoroughly. Once mixture is little cold, make small balls or laddoo and allow them to cool. You can allow the mixture to take any other shape using some die. Once set, you would get crunch amaranth laddoos. These laddoos stay well for couple of day. However jaggery is hygroscopic – it absorbs moisture from air and so these laddoos turn soft in humid environment. You may also mix some roasted groundnut or cashew to these laddoos.