Makhana ladoo recipe, Phool makhana laddu recipe

Makhana ladoo recipe a quick and healthy ladoo made with phool makhana,nuts and jaggery.Phool makhana ia great source of protein, carbohydrates etc so very good for growing kids.I always have a pack of makhana at home to make roasted makhana snack as and now when the kids demand for it.

Last time hubby bought extra 2 packs not knowing there was already a pack in pantry.So tried this phool makhana ladoo and it was a instant hit.As makhana is a bit bland added nuts which gave more flavour to the ladoo.

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2.86 from 7 votes

Makhana ladoo recipe

Makhana ladoo recipe a healthy ladoo made with phool makhana,nuts and jaggery.

Prep Time10 mins

Cook Time30 mins

AuthorSharmilee J

Ingredients

• 2 and 1/2 cups phool makhana
• 1/4 cup almonds
• 1/4 cup cashews
• 1/4 cup peanuts
• 3 tsp ghee

For jaggery syrup:

• 1 cup jaggery
• 1/4 cup water

Instructions

• Add 2 tsp ghee, dry roast makhana till crisp.Break and check if its crisp.Powder it coarsely and set aside.
• In the same pan add peanuts roast till crip, peel off the skin and set aside.Add almonds and cashews.Roast till brown spots appear, add it along with peanuts and powder it.
• Heat jaggery with little water,first let it melt completely.Then check for a thin single thread consistency.Switch off.
• Strain and add the syrup to the pan.Add makhana powder and nuts powder.Mix well cook for 2 mins then switch off.
• When its warm enough to handle,add remaining 1 tsp ghee mix well then shape them as ladoos.Repeat to finish.

Notes

• Make sure you switch off exactly at thin single thread consistency else you will not able to make ladoos.The syrup will tend to harden if you pass that stage.
• Also when its still warm start shaping, do not cool down the mixture completely.
• You can add cardamom powder if you want for flavour.
• You can even reduce jaggery syrup and add raisins or dates to give natural sweetness.

Phool Makhana Ladoo Video

How to make makhana ladoo recipe:

1. Add 2 tsp ghee, dry roast makhana till crisp.Break and check if its crisp.Powder it coarsely and set aside.
2. In the same pan add peanuts roast till crip, peel off the skin and set aside.Add almonds and cashews.Roast till brown spots appear, add it along with peanuts and powder it.
3. Heat jaggery with little water,first let it melt completely.Then check for a single thread consistency.Switch off.
4. Strain and add the syrup to the pan.Add makhana powder and nuts powder.Mix well cook for 2 mins then switch off.
5. When its warm enough to handle,add remaining 1 tsp ghee mix well then shape them as ladoos.Repeat to finish.
6. Store in airtight container.Keeps well for a week.
   

Tasty makhana nuts ladoo ready.Best for that 11am snack time 🙂