Makhana Ladoo Video

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Makhana Ladoo Video. makhana ladoo is a soft and crunchy sweet made by shaping a blend of powdered makhana, nuts, jaggery and ghee.

Recipe Description for Makhana Ladoo

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 20 ladoos
Show me for ladoos

Ingredients

For Makhana Ladoo
6 tbsp ghee
6 cups lotus seeds (makhana)
1/2 cup almonds (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 {span class="bold1"}makhana ladoo{/span}, 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 {span class="bold1"}makhana ladoo{/span} immediately or store in an air-tight container.

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