Makhana Ladoo

Today I am sharing my 100 % home made quick Indian sweet recipe which can be made in minute without any special equipment or skill. Sweet balls or Laddo made with Makhana  (knowns as fox nuts / lotus seeds ) nuts, coconut, jaggery and clarified butter (ghee).

This home made recipe Makhana Ladoo may be quickly prepared for special events and is a nutritious alternative to packaged junk food for an evening snack.

• Soft and chewy
• Super easy to make
• Simple ingredients
• Tastes better then any junk food

Jump to Recipe

Ingredients

Makhana Lotus seeds -is 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 and a great alternative for the overly sodium loaded packaged chips.

Jaggery, a sweetener, is gaining popularity as a “healthier” alternative to sugar. Additionally, this sweetener has a strong health reputation. It is frequently described as a “superfood sweetener.”

What Is Jaggery? Unrefined sugar is produced in Asia and Africa as jaggery.

Because the nutrient-rich molasses is not spun out of the sugar during processing, it is occasionally referred to as a “non-centrifugal sugar.” 
Although they go by different names, comparable non-centrifugal sugar products can be found in Asia, Latin America, and the Caribbean.

India produces over 70% of the world’s jaggery, which is also known as “gur” there. 

The most common ingredient is sugar cane. However, in many nations, jaggery can be made with date and palm.

Desssicated Coconut – Desiccated coconut is a coconut product that has had the natural moisture from the coconut fruit removed in order to prepare and preserve it. Typically, desiccated coconut has 3% moisture content. The white portion of a mature, fresh coconut kernel is used to make desiccated coconut. After being broken down or shredded into the necessary sizes, such as flakes, granules, chips, or shreds, the white portion is dried.

Nuts 

Tips & Tricks

• Make sure you don’t over cook the lotus seeds.
• Do not add too much water for jaggery syrup. If you don’t turn off at the precise thin single thread consistency, you won’t be 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 also add any nuts you like.
• You can also use sugar syrup or cardamom powder if you want for flavour reduce jaggery syrup and add raisins or dates to give natural sweetness.