Saturday, 18 March 2017

Rajgira Wadi

Rajgira Wadi is made using puffed Rajgira grain, also known as Amaranth. It's quick and easy to make. This recipe can either be formed into ladoos or wadis. A good Rajgira ladoo/wadi should be firm but not hard to bite into. My favourite way to eat these (apart from per se), is to dunk them in some milk. That way, you get a sweetened milk with puffed rajgira, just like cornflakes, but without the corn! Here's how to make them:

Recipe for Rajgira Wadi


Jaggery, broken into small rocks1 cup
Water2 tsp
Ghee1/2 tsp
Puffed rajgra1 cup
Dry coconut, grated and roasted1/4 cup
Roasted peanuts, ground as coarse or fine as you like3/4 cup
Cardamom Powder1/2 tsp

How to make Rajgira Wadi:

1. Mix the water. ghee and jaggery in a pan and heat it. continue until you reach a hardball stage and turn off the heat. 
2. Add the coconut, peanuts, puffed rajgira and cardamom powder and mix well.
3. Stir the mixture for 3-5 minutes and then turn it onto a greased wadi/ baking tin. Pat it to level it evenly. Score the slab into wadis (usually square shaped) and let cool.
4. Once done, break the slab into wadis allong the score lines and you're done!

These can be stored into an airtight container and stay well for ~1 month on the counter.

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