Makhana Ladoo Recipe. Healthy Dry Fruit Ladoo
Tarla Dalal
• Updated : Dec 26, 2025
Table of Content
makhana ladoo | makhana dry fruit ladoo | makhana laddu | makhana gud ladoo | with 32 amazing images.
Makhana Ladoo is a delicious and nutritious Indian sweet made from roasted makhana (fox nuts or lotus seeds) blended with dry fruits and jaggery. This traditional laddu recipe turns simple ingredients like makhana, almonds, cashews, pistachios, and cardamom into a melt-in-the-mouth treat that’s perfect for festivals, special occasions, or as a healthy snack alternative.
What makes this makhana dry fruit ladoo stand out is its quick preparation and wholesome profile — the roasted makhana provides a light, crunchy texture while jaggery adds natural sweetness, making it an excellent energy-boosting sweet without refined sugar. Whether you’re looking for healthy dessert ideas or traditional Indian sweets for celebrations, these ladoos fit right in.
Easy to make in about 25 minutes, this no-bake dessert is also ideal for kids and adults alike who want a tasty treat that doesn’t compromise on nutrition. Store these soft and flavorful makhana ladoos in an airtight container to keep them fresh for several days, and enjoy a guilt-free sweet any time.
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.
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 Recipe. Healthy Dry Fruit Ladoo Video by Tarla Dalal
Makhana Ladoo recipe with step by step photos
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What is makhana ladoo made of ? 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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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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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 | makhana dry fruit ladoo | makhana laddu | makhana gud ladoo.
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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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If you liked our makhana ladoo | makhana dry fruit ladoo | makhana laddu | makhana gud ladoo, see our other ladoo recipes.
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Nutrient values (Abbrv)per plate
| Energy | 154 Calories |
| Protein | 2.9 g |
| Carbohydrates | 13.9 g |
| Fiber | 0.6 g |
| Fat | 9.7 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
Click here to view Calories for Makhana Ladoo
The Nutrient info is complete
