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makhana ladoo | makhana dry fruit ladoo | makhana laddu | makhana gud ladoo |
Tarla Dalal
08 October, 2022
Table of Content
makhana ladoo | makhana dry fruit ladoo | makhana laddu | makhana gud ladoo | with 32 amazing images.
makhana ladoo is a soft and crunchy sweet made by shaping a blend of powdered makhana, nuts, jaggery and ghee. Learn how to make makhana ladoo | makhana dry fruit ladoo | makhana laddu | makhana gud ladoo |
Makhana is also known as fox nuts, lotus seeds or phool makhana. makhana dry fruit ladoo is a quick and healthy ladoo made with Makhana, Nuts and Jaggery.
Phool makhana is great source of protein, carbohydrates etc so very good for growing kids. makhana ladoo is a healthy evening snack alternate to the packed junkies and could be made for special occasions too in minutes!
Tips to make makhana ladoo: 1. Make sure the jaggery syrup is not hot when you mix it. 2. Store in an air-tight container in the fridge. 3. If making for fasting days, avoid melon seeds and sesame seeds.
Enjoy makhana ladoo | makhana dry fruit ladoo | makhana laddu | makhana gud ladoo | with detailed step by step images.
Makhana Ladoo recipe - How to make Makhana Ladoo
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
25 Mins
Makes
20 ladoos
Ingredients
For Makhana Ladoo
6 tbsp ghee
6 cups lotus seeds (makhana)
1/2 cup almond (badam)
1/2 cup cashew nuts (kaju)
4 tbsp pistachios
1/2 cup grated dry coconut (kopra)
1 cup roughly chopped jaggery (gur)
4 tsp black sesame seeds (kala til)
4 tsp melon seeds (charmagaz)
1/2 tsp cardamom (elaichi) powder
Method
For makhana ladoo
- To make makhana ladoo, heat 3 tbsp of ghee in a broad non-stick pan and add the lotus stems and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Remove and keep aside.
- In the same broad non-stick pan, heat the remaining 3 tbsp ghee and add coconut and sauté on a medium flame for 1 minute.
- Add almonds, cashew nuts and pistachio and sauté on a medium flame for 1 minute. Add this mixture to the roasted makhana and keep aside to cool.
- Meanwhile combine the jaggery and ½ cup water in a broad non-stick pan, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Keep aside to cool slightly.
- In a big mixer jar, combine the roasted lotus seeds and roasted nuts and blend to a smooth powder.
- Transfer into a deep bowl, add the black sesame seeds, melon seeds and cardamom powder and mix well.
- Pour the jaggery-water mixture into the dry ingredients and mix well.
- Divide the mixture into 20 equal portions and roll each portion into a ball.
- Serve the makhana ladoo immediately or store in an air-tight container.
Makhana Ladoo Video by Tarla Dalal
Makhana Ladoo recipe with step by step photos
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If you liked our makhana ladoo | makhana dry fruit ladoo | makhana laddu | makhana gud ladoo, see our other ladoo recipes.
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What is makhana ladoo made of ? makhana ladoo is made from 6 tbsp ghee, 6 cups lotus seeds (makhana), 1/2 cup almonds (badam), 1/2 cup cashew nuts (kaju), 4 tbsp pistachios, 1/2 cup grated dry coconut (kopra), 1 cup roughly chopped jaggery (gur), 4 tsp black sesame seeds (kala til), 4 tsp melon seeds (charmagaz) and 1/2 tsp cardamom (elaichi) powder. See below image of List of ingredients for makhana ladoo.
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What is makhana ladoo made of ? makhana ladoo is made from 6 tbsp ghee, 6 cups lotus seeds (makhana), 1/2 cup almonds (badam), 1/2 cup cashew nuts (kaju), 4 tbsp pistachios, 1/2 cup grated dry coconut (kopra), 1 cup roughly chopped jaggery (gur), 4 tsp black sesame seeds (kala til), 4 tsp melon seeds (charmagaz) and 1/2 tsp cardamom (elaichi) powder. See below image of List of ingredients for makhana ladoo.
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Heat 6 tbsp ghee in a broad non-stick pan.
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Add 6 cups lotus seeds (makhana). These are also called as makhana and are available in all super markets.
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Cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
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Remove in a bowl and keep aside.
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Heat 6 tbsp ghee in a broad non-stick pan.
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In the same broad non-stick pan, heat the remaining 3 tbsp of ghee.
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Add 1/2 cup grated dry coconut (kopra).
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Sauté on a medium flame for 1 minute.
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Add 1/2 cup almonds (badam).
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Add 1/2 cup cashew nuts (kaju).
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Add 4 tbsp pistachios.
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Sauté on a medium flame for 1 minute.
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Add this mixture to the roasted makhana and keep aside to cool.
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In the same broad non-stick pan, heat the remaining 3 tbsp of ghee.
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Meanwhile combine 1 cup roughly chopped jaggery (gur).
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Add ½ cup water in a broad non-stick pan.
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Mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
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Keep aside to cool slightly.
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In a big mixer jar, combine the roasted lotus seeds and roasted nuts.
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Blend to a smooth powder.
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Transfer into a deep bowl.
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Add 4 tsp black sesame seeds (kala til).
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Add 4 tsp melon seeds (charmagaz).
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Add 1/2 tsp cardamom (elaichi) powder.
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Mix well.
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Pour the jaggery-water mixture into the dry ingredients.
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Mix well.
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Divide the mixture into 20 equal portions and roll each portion into a ball.
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Serve makhana ladoo.
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Meanwhile combine 1 cup roughly chopped jaggery (gur).
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Store in an air-tight container. It will lasts in the fridge for 5 to 7 days. When you wish to eat them thaw them at room temperature for 15 to 20 minutes.
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Store in an air-tight container. It will lasts in the fridge for 5 to 7 days. When you wish to eat them thaw them at room temperature for 15 to 20 minutes.
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Make sure the jaggery syrup is not hot when you mix it.
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Store in an air-tight container in the fridge.
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If making for fasting days, avoid melon seeds and sesame seeds.
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Make sure the jaggery syrup is not hot when you mix it.
Nutrient values (Abbrv)per plate
| Energy | 154 cal |
| Protein | 2.9 g |
| Carbohydrates | 13.9 g |
| Fiber | 0.6 g |
| Fat | 9.7 g |
| Cholesterol | 0 mg |
| Sodium | 0.8 mg |
Click here to view Calories for Makhana Ladoo
The Nutrient info is complete
