Makhana Ladoo Video Video by Tarla Dalal
This page has been viewed 1715 times
Makhana Ladoo Recipe. Healthy Dry Fruit Ladoo Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
20.00 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.
See step by step images of Makhana Ladoo
