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Makhana Ladoo

 

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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

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Indian Jar SnacksDry Fruit FlavoursPeda, Ladoo collection No Bake DessertsKids Tiffin BoxSweet Recipes for KidsKids After School

Preparation Time:    Cooking Time:    Total Time:    Makes 20 ladoos

Ingredients
Method
For makhana ladoo
    For makhana ladoo
  1. To make {span class="bold1"}makhana ladoo{/span}, 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.
  2. 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.
  3. 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.
  4. 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.
  5. In a big mixer jar, combine the roasted lotus seeds and roasted nuts and blend to a smooth powder.
  6. Transfer into a deep bowl, add the black sesame seeds, melon seeds and cardamom powder and mix well.
  7. Pour the jaggery-water mixture into the dry ingredients and mix well.
  8. Divide the mixture into 20 equal portions and roll each portion into a ball.
  9. Serve the {span class="bold1"}makhana ladoo{/span} immediately or store in an air-tight container.

Makhana Ladoo Video

Makhana Ladoo recipe with step by step photos

if you liked our makhana ladoo recipe, see our other ladoo recipes
  1. If you liked our makhana ladoo | makhana dry fruit ladoo | makhana laddu | makhana gud ladoo, see our other ladoo recipes.  

what is makhana ladoo recipe made of ?
  1. 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.

how to roast lotus seeds
  1. Heat 6 tbsp ghee in a broad non-stick pan.
  2. Add 6 cups lotus seeds (makhana). These are also called as makhana and are available in all super markets.
  3. Cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
  4. Remove in a bowl and keep aside.

how to roast coconut and dry fruits
  1. In the same broad non-stick pan, heat the remaining 3 tbsp of ghee.
  2. Add 1/2 cup grated dry coconut (kopra). 
  3. Sauté on a medium flame for 1 minute.
  4. Add 1/2 cup almonds (badam). 
  5. Add 1/2 cup cashew nuts (kaju). 
  6. Add 4 tbsp pistachios. 
  7. Sauté on a medium flame for 1 minute. 
  8. Add this mixture to the roasted makhana and keep aside to cool.

how to make makhana ladoo recipe
  1. Meanwhile combine 1 cup roughly chopped jaggery (gur). 
  2. Add ½ cup water in a broad non-stick pan. 
  3. Mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. 
  4. Keep aside to cool slightly.
  5. In a big mixer jar, combine the roasted lotus seeds and roasted nuts. 
  6. Blend to a smooth powder.
  7. Transfer into a deep bowl.
  8. Add 4 tsp black sesame seeds (kala til). 
  9. Add 4 tsp melon seeds (charmagaz). 
  10. Add 1/2 tsp cardamom (elaichi) powder. 
  11. Mix well.
  12. Pour the jaggery-water mixture into the dry ingredients.
  13. Mix well.
  14. Divide the mixture into 20 equal portions and roll each portion into a ball.
  15. Serve makhana ladoo.

how to store makhana ladoo
  1. 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. 
     

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. 
     
Nutrient values per ladoo
Energy154 cal
Protein2.9 g
Carbohydrates13.9 g
Fiber0.6 g
Fat9.7 g
Cholesterol0 mg
Vitamin A40.3 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.4 mg
Vitamin C0.3 mg
Folic Acid12.5 mcg
Calcium43.8 mg
Iron1.2 mg
Magnesium37.1 mg
Phosphorus88.4 mg
Sodium0.8 mg
Potassium160.1 mg
Zinc0.4 mg
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