Makhana ladoo

Name: Makhana ladoo
Cuisine: Indian
Ingredients: 1 1/4 cups makhana; 1 tbsp ghee; 1 1/4 cups roughly chopped stickyjaggery (gur) (chikki gur); 1/4 cup roasted and crushed peanuts; 1/2 tsp cardamom (elaichi) powder; 1/2 cup desicated coconut; 1/2 cup dry fruit

Manisha Babbar @cook_7944532

Delhi

Makhana ladoo

Manisha Babbar @cook_7944532

Saved

Ingredients

1 1/4 cupsmakhana
1 tbspghee
1 1/4 cupsroughly chopped stickyjaggery (gur) (chikki gur)
1/4 cuproasted and crushed peanuts
1/2 tspcardamom (elaichi) powder
1/2 cupdesicated coconut
1/2 cupdry fruit

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Steps

1

Heat a broad non-stick pan, add the makhana and dry roast on a slow flame for 8 minutes, while stirring continuously. Keep aside.
2

On a medium heat dry roast almonds and cashews until slightly aromat. Add pistas and fry for another 2 mins. Turn off the stove.
3

When all of them cool down.
Remove to a plate and add the cashews and almonds. Pulse them a few times to get coarse mixture. If your blender doesn't have sharp blades then it is good to chop and add them.
4

Heat the ghee in a deep non-stick pan, add the jaggery, mix well and cook on a slow flame for 4 minutes, while stirring continuously.
5

Add the makhana,dry fruits, peanuts,cococonut and cardamom powder, mix well and cook on a slow flame for 1 minute, while stirring continuously.
6

Transfer the mixture into a greased plate and allow it cool slightly for 1 to 2 minutes.
7

Wet your palms with little water, take a small portion of the mixture and shape into a round.
8

29 more ladoos with the remaining mixture.
Allow it to cool completely and store in an air-tight container.