Makhana ladoo

Makhana ladoo recipe (sugar free)

Making a Makhana Ladoo involves molding a mixture of powdered makhana, nuts, jaggery, and ghee. Makhana Ladoo may be quickly prepared for special events and is a nutritious alternative to packaged junk food for an evening snack.

For growing children, makhana is a fantastic source of protein, carbs, and other nutrients. Makhana is something I always have on hand so I can make roasted makhana snacks whenever the kids ask for them.

It has a low salt and cholesterol content but is high in protein, calcium, carbohydrates, phosphorus, iron, thiamine, zinc, potassium, and magnesium. Because of its nutritional advantages, it is ingested.

Ingredients for makhana ladoo

  • 50 gm / 2 cups Makhana
  • 1 cup Ghee
  • 4 tbsp Cashew Nuts
  • 4 tbsp Almonds
  • 4 tbsp Raisins
  • 1/2 cups Desiccated Coconut
  • 1 tsp Cardamom Powder
  • 1 cup Jaggery Powder
  • 1/4 cup water

Instruction for makhana ladoo

  1. Ghee is heated in a pan. Add the Makhana and dry roast till aromatic as the ghee shimmers. Take them out of the pan and place them in a different bowl to set them aside.
  2. Add extra Ghee to the same pan.
  3. Add almonds and cashews. Roast till brown spots appear,
  4. The nuts and dried coconut are dry roasted. As soon as fragrant, set it away.
  5. Place this nut combination, along with the roasted Makhana, in a blender jar, and blend until smooth.
  6. Melt jaggery powder and water in a pan to get jaggery syrup. Cook until a one-string consistency is achieved. Cardamom powder should be added and mixed. Put it in a bowl and give it three minutes to cool.
  7. Now, combine the Jaggery syrup with the nuts and makhana powdered mixture add 4 tbsp raisins. Make small laddoos and keep them aside.
  8. When it’s heated enough to handle, stir in the remaining 1 tsp of ghee and form the mixture into laddoos. To finish, repeat.
  9. Cheers to Makhana Ladoo!
  10. Keep in a jar for ten to fifteen days.

Storage and Serving

Store in airtight boxes at room temperature for a week. If you still have leftovers ( I bet there won’t be any) you could store them in the refrigerator.

Serve the ladoo with chai, badam milk or any of your favorite meals.

Tips and Variations

  • 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.
  • also, the jaggery can be replaced with sugar if you are looking to make while coloured ladoo.
  • finally, makhane ladoo recipe tastes great when prepared with a variety of dry fruits.


Calories 194kcal
Fat 13g
Carbohydrates 1.2g
Protein 10g
Vitamin A
Vitamin C
Calcium 71mg

Makhana ladoo

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