Introduction – Hello friends, welcome to the khana khilana recipe blog. Today, we will tell you about a delicious sweet dish to make during fasting. Chaulai Ke Laddu / Fasting Special Recipe are sweet and savory dishes made and eaten throughout India during Navratri and other Hindu religious fasts such as Shivratri Janmashtami. On all these religious festivals, after offering Chaulai laddus along with other dishes to the Lord, it is distributed to everyone as Prasad. Although Amaranth laddus are also available in the market, there is a possibility of adulteration in them. By making Chaulai laddus at home, purity and cleanliness are taken care of, and making laddus at home is also economical. A delicious vegetable is prepared from Cholai leaves by mixing it with other vegetables, and after roasting its grains, jaggery or sugar syrup is added to make fast laddus. Chaulai laddus are also known as Rajgira laddu Ramdana laddu, and Amaranth Laddu. It is very light to eat. Anti-inflammatory and antioxidant properties are abundant in ramdana, which are beneficial in reducing internal inflammation and keeping our body healthy. It is easy to make these, and it does not take much time to make them. After roasting small grains of Chaulai on high flame, jaggery syrup or sugar syrup is prepared and mixed in the roasted Cholai, and after it gets cooled slightly, round laddus is prepared by applying a little water on the hands. Once ready, you can store them in an air-tight container for a long time. They last for about a month or more and do not spoil easily. So let us prepare special delicious sweet dishes for this fast.
Prepration Time – 10 – 15 Minutes
Cook Time – 40 – 45 Minutes
Total Time – 60 Minutes
Servings – 6 + Servs
Cuisine – Indian
Chaulai Ke Laddu / Fasting Special Recipe Ingredients:
- Chaulai – 200 gm
- Jaggery – 250 gm
- Desi Ghee – 2 tablespoon
Chaulai Ke Laddu / Fasting Special Recipe Direction:
Step 1
First of all, place a non-stick or any big iron or silver kadhai on the flame and increase the flame. Put half a teaspoon of amaranth seeds inside the hot kadhai and keep stirring slowly with a cotton cloth as soon as the amaranth seeds are roasted. When they get roasted, swell, and turn white, take them out on a plate. All the chaulai grains will be roasted in the same manner.
Step 2
We will filter the roasted Cholai through a fine iron sieve. By doing this, the grains of Cholai which have not been roasted will fall, and we will remove those grains. Now, we will make jaggery syrup. We will crush the jaggery and chop it into fine pieces.
Step 3
We will mix the quantity of jaggery syrup in the amaranth laddu in such a way that we will measure our roasted amaranth with a bowl. Three bowls of roasted amaranth and one bowl of finely crushed jaggery. In this ratio, we will make the syrup and mix it in the roasted amaranth. Three bowls of roasted Chaulai and one bowl of crushed jaggery.
Step 4
Place a non-stick pan over the flame and put a bowl of crushed jaggery inside it, add half a cup of water, slowly stir with a spoon, and let it boil. When the jaggery comes to a boil, reduce the flame to medium, and while stirring continuously, make two strings of syrup. When the jaggery boils well, and two strings of syrup are seen with the help of a finger and thumb, then turn off the flame.
Step 5
After turning off the flame, stir the jaggery syrup with a slotted spoon to cool it slightly. You will pour the jaggery syrup inside the roasted amaranth and mix everything well with the help of a slotted spoon.
Step 6
We have to do the work of mixing the syrup of amaranth and jaggery quickly because after cooling, the jaggery gradually becomes tight. When we mix the amaranth and jaggery well, then apply a little water on both the palms and make the shape of your choice. Prepare laddus in a round shape by taking the mixer in hand and pressing them accordingly. Every time you make a laddu, keep applying water to your hands. By doing this, your hands will not burn. Make laddus using all mixers in the same manner. So, our Chaulai Ke Laddu / Fasting Special Recipe is ready, after they cool down, you can serve them.
Tips And Notes
1 – While roasting amaranth seeds, spread a cloth or paper around the stove because while roasting, the amaranth seeds crackle and fall out of the pan and scatter around.
2 – You can make amaranth laddus in jaggery syrup or sugar syrup as per your choice, but laddus made in jaggery syrup tastes more delicious.
3 – Chaulai ke laddus are always eaten during fasting hence, do not add any other ingredients or dry fruits to them, but if you do not eat laddus during fasting, then you can make them as per your choice by adding almonds, raisins, or other dry fruits.
4 – Roasted amaranth is easily available in the market at grocery stores or departmental stores. If you do not want to roast amaranth at home, then you can buy roasted amaranth from the market and mix it in jaggery syrup to make laddus.
Faq
Q: Are chaulai laddus good for health?
Ans: Iron, fiber, and Vitamin C are found in abundance in Amaranth, which is very good for our health. In Ayurveda, the use of Amaranth has been suggested to cure many diseases. Chaulai has a warming effect, which is why eating Amaranth laddus with milk in winter is very beneficial.
Q: What is the other name of Chaulai?
Ans: Amaranth is known by different names in different states, like Rajgira, Ramdana, Amarnath, etc. Amaranth plant is of two colors; the vegetable made from both red and green plants is very tasty. Amaranth seeds, which are obtained from the red-colored plant, contain iron and calcium in abundance.
Q: Which laddus should be eaten after delivery?
Ans: After delivery, there is a lot of weakness in the body of women, in such a situation, laddus are traditionally prepared by frying flour in desi ghee and adding dry fruits, almonds, cashews, raisins, and gum. Consuming these laddus with milk is very beneficial for women.
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In Conclusion
Welcome to the Khana Khilana Recipe Blog. Today, we have told you about Chaulai Ke Laddu / Fasting Special Recipe. We told you that after roasting all the amaranth seeds little by little in a pan on high flame, filter it in an iron sieve, add a little water to the jaggery, prepare two strings of jaggery syrup on the flame, and pour the syrup into the roasted chaplain seeds. After mixing well, apply some water on your palm and prepare laddus in small round shapes. Serve after cooling the ladus. We hope you enjoy this recipe. Which recipe do you want to know about? Please write us our next recipe on the blog will be the same. Do write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.
Chaulai Ke Laddu / Nutrition Facts (Per Serving)
Per Serving Rajira One Laddu (1 Laddu)
Calories 90
Fat 2 gm
Carbs 14 gm
Protein 4 gm
Hello, I am Rajeev Sharma. We welcome you to the khana khilana recipe blog. I share easy tips for cooking delicious and quick recipes on my blog. My aim is to share the art of cooking new and different types of tasty recipes with my readers so that their cooking experience becomes very easy.
