Скачать или смотреть makhana ladoo | makhana dry fruit ladoo | makhana laddu | makhana gud ladoo |

Ingredients
For Makhana Ladoo
6 tbsp ghee
6 cups lotus seeds (makhana)
½ cup almonds (badam)
½ cup cashew nuts (kaju)
4 tbsp pistachios
½ cup grated dry coconut (kopra)
1 cup roughly chopped jaggery (gur)
4 tsp black sesame seeds (kala til)
4 tsp melon seeds (charmagaz)
½ tsp cardamom (elaichi) powder

Method
For makhana ladoo
1. To make makhana ladoo, 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.
2. 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.
3. 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.
4. 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.
5. In a big mixer jar, combine the roasted lotus seeds and roasted nuts and blend to a smooth powder.
6. Transfer into a deep bowl, add the black sesame seeds, melon seeds and cardamom powder and mix well.
7. Pour the jaggery-water mixture into the dry ingredients and mix well.
8. Divide the mixture into 20 equal portions and roll each portion into a ball.
9. Serve the makhana ladoo immediately or store in an air-tight container.




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