Heat a pan on medium flame and dry roast 200 grams of rajgira (amaranth) seeds until they start to pop. Keep stirring to avoid burning. Once done, transfer to a plate and let it cool.
In the same pan, add 1 tablespoon of ghee and melt it.
Add 100 grams of jaggery to the melted ghee and stir on a low flame until the jaggery melts completely and becomes a thick syrup.
Turn off the flame and add the roasted rajgira seeds to the jaggery syrup. Mix well to ensure all the seeds are coated with the syrup.
Allow the mixture to cool slightly. When it's warm enough to handle, grease your palms with a little ghee and start forming small ladoos by pressing the mixture between your palms.
Place the formed ladoos on a plate and let them cool completely. They will harden as they cool.
Store the Rajgira Ladoos in an airtight container and enjoy as a healthy snack.