Ingredients
- makhana / lotus seeds/ fox nuts 100 gms
- almonds 1/2 cup
- cashew 1/2 cup
- coconut (desiccated) 1 cup
- ghee 4 tbsp
- cashew (chopped) 2 tbsp
- almonds (chopped) 2 tbsp
- pistachios (chopped) 2 tbsp
- raisins 2 tbsp
- sesame seeds 2 tbsp
- cardamom powder 1/2 tsp
- jaggery 1 1/2 cups
- water 1/2 cup
- Instructions
-
1. firstly, in a large kadai take 100 grams makhana and roast on low flame.
2. roast until the makhana turns crunchy. - 3. cool completely, and grind to a fine powder. keep aside.
- 4. in a pan take ½ cup almonds and ½ cup cashew.
- 5. roast until the nuts turn crunchy.
- 6. cool completely, and grind to a fine powder. keep aside.
- 7. also, roast 1 cup coconut until it turns slightly golden brown.
- 8. transfer to the same bowl and keep aside.
- 9. in pan heat 2 tbsp ghee. add 2 tbsp cashew, 2 tbsp almonds, 2 tbsp pistachios and 2 tbsp raisins.
- 10. roast until the nuts turn crunchy. transfer to the same bowl.
- 11. also, add 2 tbsp sesame seeds and ½ tsp cardamom powder.
- 12. mix well making sure everything is well combined. keep aside.
- 13. to prepare the jaggery syrup, in a large kadai take 2 tbsp ghee, 1½ cup jaggery and ½ cup water.
- 14. stir and dissolve the jaggery completely.
- 15. boil the syrup until 1 string consistency is attained.
- 16. keeping the flame on low, add ladoo mixture and mix well.
- 17. mix well making sure the jaggery syrup is well combined with the mixture.
- 18. when the mixture is still warm, start preparing the ladoo.
- 19. finally, enjoy makhane ladoo for 2 weeks when stored in an airtight container.