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Makhana Ladoo Recipe
Makhana ladoo is a great source of protein and carbohydrates. And is very good for growing kids. Makhana ladoo is a healthy evening snack & could be made for special occasions too in minutes.
Ingredients
- 100 g Nickmics makhana
- 1½ cups Nickmics almonds
- 1½ cups Nickmics cashews
- 1 cup desiccated coconut
- 2 tbsp chopped almonds
- 2 tbsp chopped cashews
- 2 tbsp chopped pistachios
- 2 tbsp Nickmics raisins
- 2 tbsp Nickmics sesame seeds
- ½ tsp cardamom seeds
- 1½ cup jaggery
- ½ cup water¼ tsp cardamom powder/elaichi powderfew dry fruits (chopped)
Recipe
- First, roast 100 grams of makhana on low flame in a large kadai.
- Roast makhana until crunchy, cool, and grind to a fine powder & keep it aside.
- Take ½ cup almonds and ½ cup cashew in a pan and roast until the nuts turn crunchy.
- Cool and finely grind the roasted makhana, then set aside.
Roast 1 cup of coconut until it turns golden brown, then transfer to the same bowl and set aside. - In a pan heat 2 tbsp ghee, add 2 tbsp cashew, 2 tbsp almonds, 2 tbsp pistachios, and 2 tbsp raisins.
- Roast nuts until crunchy and add to the same bowl. Also, include 2 tbsp sesame seeds and ½ tsp cardamom powder.
- Mix well making sure everything is well combined.
- Prepare the jaggery syrup, in a large kadai take 2 tbsp ghee, 1½ cup jaggery, and ½ cup water. Stir, and dissolve the jaggery completely.
- Once the warm mixture is well combined with jaggery syrup, begin shaping the ladoo.
- Enjoy your Makhana ladoo. It can be savored for up to 2 weeks if stored in an airtight container.