Makhana Ladoo

 Ingredients

50 gm / 2.5 cups Makhana/ fox nuts

1/2 cup Desiccated Coconut

1/2 cup Jaggery, roughly chopped

1/4 cup Edible Gum /Gond

4 tbsp Ghee / Clarified Butter

1/2 cup Warm Milk

3 tbsp Cashew Nuts, chopped

3 tbsp Almonds, chopped

3 tbsp Raisins

1 tsp Cardamom Powder

 

Directions

In a pan heat 1 tbsp Ghee. Roast Makhana on Slow flame. Stir continuously for even cooking.

Slowly , Makhana will turn crispy. Keep aside .

Once its little cooled down, transfer to mixer jar and crush coarsely. If you dont like crunch, make fine powder.

In same pan, dry roast desiccated coconut. Continuously Stir to avoid burning.

When Coconut is crispy and little dark in colour, keep aside .

Heat 3tbsp Ghee in pan. Add Gond. Keep stirring and roast on slow flame till its puff-up.

Now, add dry fruits and roast them too.

Roast on slow flame till crispy .

Add roasted coconut and dry fruits with crushed Makhana.

Heat 1/2 tsp Ghee in Pan. Add chopped Jaggery. Stir continuously and melt Jaggery . Don’t over cook Jaggery.

Once melted fully, add with Makhana and dry fruits. Also add cardamom powder.

Mix well with spatula. It will be very hot by this time, so be careful.

Once mixture is little warm, mix with hand. Add Milk, slowly gradually.

Make medium sized Ladoos . With this measurement, around 12 to 15 ladoos can be made.

Store in a jar for 10 to 15 days.

 

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