Begin by placing the popped amaranth seeds in a mixing bowl, ensuring they are light, airy, and free of any clumps. Add the almond slivers, allowing their natural crunch to complement the delicate texture of the amaranth.

Pour the warm, melted jaggery over the mixture. Using a spoon or your hands, blend everything thoroughly until the ingredients are evenly coated and begin to bind together.

While the mixture is still warm and pliable, take small portions and gently shape them into compact, round ladoos. Press firmly to help them hold their form. Allow them to set for a few minutes before serving or storing. These wholesome, naturally sweet ladoos make a nourishing snack anytime.