Makhana ladoo recipe (sugar free) :A Delicious and Nutritious Sweet Treat

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.

Contents hide

1 Ingredients for makhana ladoo

2 Instruction for makhana ladoo

3 Storage and Serving

4 Tips and Variations

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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

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.
Add extra Ghee to the same pan.

Add almonds and cashews. Roast till brown spots appear,
The nuts and dried coconut are dry roasted. As soon as fragrant, set it away.
Place this nut combination, along with the roasted Makhana, in a blender jar, and blend until smooth.

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.
Now, combine the Jaggery syrup with the nuts and makhana powdered mixture add 4 tbsp raisins. Make small laddoos and keep them aside.
When it’s heated enough to handle, stir in the remaining 1 tsp of ghee and form the mixture into laddoos. To finish, repeat.

Cheers to Makhana Ladoo!
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 flavor.
Always use fresh Makhana for the best results. Check the expiry date and ensure they are free from any moisture or stale smell.

Grind the roasted Makhana into a fine powder for a smooth texture in the ladoos. Avoid leaving any coarse bits that might affect the taste.
Use good-quality ghee to enhance the flavor and aroma of the ladoos. Ghee adds richness to the sweet and ensures the ladoos hold their shape.
You can even reduce jaggery syrup and add raisins or dates to give natural sweetness.

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

Variations

Chocolate Makhana Ladoos: Add cocoa powder or melted dark chocolate to the mixture for a delectable chocolatey twist. This variation will be a hit among kids and chocolate lovers.

Nut Butter Ladoos: Instead of ghee, use almond butter, peanut butter, or cashew butter to bind the ladoos. This variation adds a nutty richness to the sweet.
Fruit-Flavored Ladoos: Mix in dried fruits like chopped dates, figs, or apricots for a fruity flavor and natural sweetness.
Coconut Makhana Ladoos: Incorporate shredded coconut into the mixture to enhance the coconut flavor. These ladoos will have a tropical touch.

Date Sweetened Ladoos: For a healthier option, replace jaggery/sugar with date paste or pureed dates. This provides natural sweetness and additional fiber.

FAQs

Q1: Can I replace jaggery with sugar in this recipe?

A: Absolutely! You can substitute jaggery with an equal amount of sugar if you prefer a sweeter taste. The choice between jaggery and sugar depends on your personal preference and dietary requirements.

Q2: How long do these Makhana Ladoos stay fresh?

A: When stored in an airtight container at room temperature, Makhana Ladoos can stay fresh for up to two weeks. However, it’s unlikely they will last that long, as they are so delicious that they are usually finished quickly!

Q3: Can I add other nuts to the mixture?

A: Certainly! Feel free to experiment with different nuts like walnuts, hazelnuts, or even dried fruits like raisins. Adding a variety of nuts can add extra crunch and flavors to the ladoos.

Q4: Are Makhana Ladoos suitable for kids?

A: Yes, Makhana Ladoos are a nutritious and kid-friendly snack. They are a healthier alternative to store-bought sweets, as they contain natural ingredients and are free from additives.

Q5: Can I make Makhana Ladoos in advance for festivals or celebrations?

A: Absolutely! Makhana Ladoos are a perfect treat for festivals and celebrations. You can make them a day or two in advance and store them in an airtight container. This way, you can enjoy the festivities without any last-minute cooking.

Q6: Are Makhana Ladoos suitable for those with dietary restrictions?

A: Yes, Makhana Ladoos can be adapted to suit various dietary needs. For vegans, use plant-based ghee, and for those with nut allergies, omit the nuts or use allergy-friendly alternatives.

Conclusion

In conclusion, Makhana Ladoos are a delicious and nutritious treat that can easily be prepared at home. By following our step-by-step guide, you can create these mouthwatering ladoos that are sure to impress your family and friends. The combination of crunchy Makhana, aromatic cardamom, and rich jaggery syrup will leave you longing for more. So, go ahead and give this recipe a try. Makhana Ladoos are a delicious and nutritious Indian sweet treat made from roasted lotus seeds (makhana), sugar, ghee (clarified butter), and aromatic spices. These ladoos are not only a delightful dessert but also a healthy snack option