Heat a heavy bottomed Kahdai/Pan.
Add 1 tsp of Rajgira/Amaranth seeds and puff it. Repeat the process for the whole batch.
¾ Cup Amaranth Seeds/Rajgira/Cholai
Keep puffed amaranth aside.
In the same kadhai or pan, heat ghee on low flame.
2 tbsp Ghee
Roast nuts in ghee, till nuts give a nutty aroma.
½ Cup Almonds and Cashew nuts
Take out and keep aside.
Add jaggery powder/crushed jaggery and let it melt. Keep the flame to low.
¾ Cup Jaggery
Now add 1-2 tbsp water. Melted jaggery with bubble up.
Keep on stirring it, and cook till one thread consistency.
Coarsely crush roasted nuts in grinder/mortar pestle.
Once jaggery syrup is ready, add roasted nuts, raisins, puffed rajgira/amaranth. Add chia seeds and roasted flax seeds.
2 tbsp Chia Seeds, 2 tbsp Flax Seeds, 1-2 tbsp Raisins
You skip chia and flax seeds if make for fasting days.
Mix well and quickly shape in ladoos. The mixture will be warm, so be careful.
Lightly wet your hands and bind the ladoo tightly.
Keep it in open for 1-2 hrs then store it in air tight container.
Eat as and when you like.