Amaranth Flour - Pistachio Balls / Rajgira Ke Atta - Pista laddu

Here are some nutritious and healthy laddu for adults and kids alike. These are gluten free and are easy to make. I thought of using a millet flour for this week's theme and zeroed on amaranth flour. I added pistachios but any or a mixture of nuts can be substituted here. We felt that they tasted similar to the classic sunnundalu of Andhra which are made using husked black gram / sabut urad dal and jaggery and had a hint of milk powder texture.

Ingredients: (Yield 8 laddus)
3 tbsp. Ghee
1/2 cup Rajgira ke atta / Amaranth flour
1/4 cup shelled pistachios
6 to 8 tbsp. powdered jaggery
1/8 tsp. ground cardamom

Method:
* Heat a pan and add ghee. When ghee melts, add amaranth flour and toast it on low flame until you start to smell the aroma, about five minutes.
* Lightly toast the pistachios and keep them aside to cool.
* Add the pistachios to a food processor or a blender and grind them coarsely. Next add the remaining ingredients and pulse a few times to combine.
* Transfer the ingredients onto a plate or bowl. When the mixture is cool enough to handle, shape them into balls. Shape the laddus when the mixture is still warm.
* Let them cool and store them in an airtight container.

This goes to Blogging marathon #86, under the theme 'All that come round are laddus?'. Check out the page to read what other marathoners are cooking.

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