Makhana Ladoos are a tasty and nutritious snack made from roasted makhana (fox nuts), jaggery, nuts, and coconut. These wholesome ladoos offer a natural sweetness and a delightful taste, perfect for anyone looking for a healthier treat. They’re great for festive occasions, as a quick energy boost, or as a...
Ingredients
Main Ingredients
- 100gMakhana (Foxnuts)
- 1/2cupAlmonds
- 1/2cupPistachios
- 1tbspFennel Seeds
- 6pieceGreen Cardamoms
- 1tbspSesame Seeds
- 1/2cupDesiccated Coconut
- 250gJaggery (roughly chopped)
- 1/2cupWater
- 1tbspOil
How to make Makhana Ladoos
Preparing the Ingredients
Dry roast the makhana in a pan over medium heat until they become crispy. Allow them to cool, then grind to a fine powder.
Dry roast the almonds, pistachios, sesame, and fennel seeds until they release a fragrant aroma. Set them aside to cool.
Lightly dry roast the desiccated coconut, then grind it along with the roasted almonds and pistachios to a coarse consistency.
Combine the nut mixture with the ground makhana powder and set aside.
Making the Ladoos
In a separate pan, combine the jaggery and water. Heat over medium heat until the jaggery fully dissolves.
Add the oil and bring the mixture to a boil.
Reduce the heat to low, then add the ground nut and makhana mixture to the jaggery syrup. Stir continuously until it forms a dough-like consistency.
Transfer the dough to a plate. While it’s still warm, take small portions and roll them into walnut-sized balls.
Enjoy these Makhana Ladoos as a healthy, nutritious snack.
Tips & Tricks
Roast the makhana on low-medium heat to achieve the perfect crispiness.
Adjust jaggery according to your taste preference.
Feel free to add your preferred nuts to the mixture.
The mixture is easier to shape when warm. It hardens slightly as it cools, making it difficult to roll into balls.
Store in the refrigerator for an extended shelf life.
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨