Chaulai ke laddu is a sweet delacies of Uttarakhand. It is make of Amarnath Seeds, also known as Cholai (Chaulai) in local languages.
Those refraining from grains during fasts can consume chaulai made sweets (mainly ladoos). Most Indians treat it as a non-cereal which allows it to be eaten as phalahaar during fasts.
Learn how to make Chaulai ke ladoos in Pahadi Style
About Amaranth Seeds ( Chaulai)
It is commonly known as Ramdana, Chaulai and Rajgiri and it was grown as barter crop by farmers to exchange goods with traders in Uttarakhand. Both leaves and seeds of the Chaulai are valuable as they can be consumed as vegetable, grain flour or seeds as a whole.
Chaulai seeds are good source of protein and it is Gluten free as well. It comes under the category of super food as it contains high value of calcium, magnesium, potassium, phosphorus and iron. It helps in lowering cholesterol levels and has anti-cancer properties.
Ingredients of Chaulai ke Laddoo
- Chaulai Seeds - 250 gms
- Jaggery (Gur) - 200 gms
Chaulai ke Ladoo Recipe
- Roast Chaulai seeds
- Once seeds begin to pop, remove the vessel from the flame
- Melt Jaggery in a heavy-bottom pan with 3 tablespoon of water
- Once it starts boiling, pour it over the puffed chaulai and mix well
- Grease your palms and bind the mixture in the shape of balls (ladoos)
- Leave it to cool and serve or store them in airtight container
