Heat a pan to very high temperature and add 2 teaspoons rajgira at a time.
Press lightly with the help of a cotton cloth(be careful while doing this)
It will start popping up almost immediately.
When popped up, remove rajgira from the pan and keep aside.
Repeat the procedure for rest of the rajgira.
Place jaggery and water in a sauce pan, and dissolve jaggery over low heat.
When dissolved increase the heat and bring to a boil and cook over high heat till a 2 thread consistency is reached.
Mix in the rajgira, and cardamoms quickly into the mixture.
Take it off the heat and when cool enough to handle, take about 2 tablespoons mixture and make round balls moistening the hands with water if sticking.
Arrange on a big plate and leave as it is to cool so that they get tightened.
Rajgira laddoos are ready to serve.
