Phool Makhana Laddu | Makhana Dry Fruit Laddoo is an extremely healthy and satisfying protein-rich laddu dessert recipe prepared with lotus seeds, edible gum, dry fruits, dry coconut flakes, sesame seeds and jaggery. it is an excellent source of protein and essential nutrients.

Firstly, No flour and no refined sugar added. This recipe uses just a few ingredients and is both high in protein and gluten-free. Adding ghee enhances its health benefits. I made it for the first time and was so impressed that it’s become a favorite. I’ll definitely be making it again and believe it’s a recipe worth documenting.

These laddus are packed with natural fat, protein and essential nutrients. They are mildly sweet. The addition of edible gum supports back strength, making them a great choice for young girls during puberty and new mothers.

You may serve them as energy bars. They are perfect for curbing those strong evening snack cravings. This laddu is an ideal choice for a satisfying and nutritious treat. I would suggest to eat one or two small laddus per day.

Variations

You can also make laddus with jaggery syrup instead of jaggery powder.
Syrup Method: In a large pan, heat 2 tbsp ghee, 1½ cups jaggery, and ½ cup water until the jaggery dissolves. Boil until the syrup reaches a one-string consistency. Lower the heat, add the laddu mixture, and mix thoroughly until well combined and make laddus.
Jagarry can also be substituted with sugar or dates.
If using dates, lightly heat dates, then grind and mix with the laddu mixture and combine.
You can also use other nuts like walnuts, dried fruits such as figs or raisins and seeds like sunflower seeds.

Finally, I encourage you to explore my other indian sweet recipes collection alongside this post on makhana laddu.

I would love to know if you made this Makhana Laddu. Tag me on Instagram or Facebook and please give it a star rating below!

Phool Makhana Laddu | Fox nut Laddu

Sireesha

Extremely healthy and protein & fiber rich laddu dessert and breakfast

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Prep Time 20

Cook Time 10

Total Time 30

Course Dessert, Indian sweets, snacks, sweets

Cuisine Indian

Servings 25 laddus

Ingredients

6 cups lotus seeds
3 tbsp gondh edible gum
½ cup almonds
½ cup cashews
¼ cup pista
½ cup dry coconut flakes
4 tsp black sesame seeds
4 tsp maghaz or melon seeds
⅕ tsp cardamom powder
5 tbsp ghee / clarified butter
1 cup jaggery powder adjust to taste

Instructions

Firstly, in a large kadai take 6 cups makhana and roast on low flame until crunchy. Crush it between your fingers, it should easily turn into powder.
Transfer them in to a large dish. Keep aside and cool completely.
In the same pan, melt 1 tsp ghee and add 3 tbsp gondh (edible gum) and roast them on a low flame until they puff up and becomes crunchy when you crush them.
Transfer these to the lotus seeds bowl.
In the same pan heat 2 tsp ghee, then add ½ cup almonds, ½ cup cashew and ¼ cup pistachios, Roast them half way.
At this point, add ½ cup dry coconut flakes. Roast until the coconut flakes turn golden in color.
Transfer these into a bowl and keep aside and cool them down.
Now, grind lotus seeds and gondh mix into a smooth powder using a blender.
Transfer this ground seed powder in the same bowl we used to cool them down.
Grind the roasted nuts and dried coconut into a fine powder, then transfer it to the same bowl.
Add the ground jaggery powder, 4 tsp melon seeds, 4 tsp black sesame seeds, pinch of cardamom and 5-6 tablespoons of melted ghee to the mixture. Mix well to combine.
Melon seeds add a nice crunch to the laddus.
Take portions of the mixture in your hands, press them together, and shape into laddus.
Finally, enjoy makhana laddu for 2 weeks when stored in an airtight container.
Enjoy 1 or 2 laddus per day.

Notes

Firstly, make sure to roast the nuts really well, else you won’t have crunchy bites.
Instead of grinding the makhana, nuts, and jaggery separately, you can blend them all together in one go.
Also, the jaggery can be replaced with dates. Lightly heat dates, then grind and mix with the laddu mix and combine.
If you are finding it difficult to shape ladoo, then you can add more ghee or milk for moistness.
You can also make laddus with jaggery syrup.
With syrup: In a large pan, heat little ghee, 1½ cups jaggery, and ½ cup water until the jaggery dissolves. Boil until the syrup reaches a one-string consistency. Lower the heat, add the laddu mixture, and mix thoroughly until well combined and make laddus.
You may grind jaggery, makhana, nuts, gondh… all at once.
You may use other nuts like walnuts, dried fruits like raisins or figs and seeds of your choice.

Keyword fox nut laddu, high protein laddu, high protein, high fiber laddus, laddoos, laddus, lotus seeds laddu, makhana laddu, mixed nut laddu

Step by step photo Instructions

Firstly, in a large kadai take 6 cups makhana and roast on low flame until crunchy.

2. Transfer them in to a large dish. Keep aside and cool completely.

3. In the same pan, melt 1 tsp ghee and add 3 tbsp gondh (edible gum) and roast them on a low flame until they puff up and becomes crunchy when you crush them.

4. Transfer these to the lotus seeds bowl.

5. In the same pan heat 2 tsp ghee, then add ½ cup almonds, ½ cup cashew and ¼ cup pistachios, Roast them half way.

6. At this point, add ½ cup dry coconut flakes. Roast until the coconut flakes turn golden in color.

7. Transfer these in a separate bowl and keep aside and cool them down.

8. Now, grind lotus seeds and gondh mix into a smooth powder using a blender.

9. Transfer this ground seed powder in the same bowl we used to cool them down.

10. Grind the roasted nuts and dried coconut into a fine powder, then transfer it to the same bowl.

11. Add the ground jaggery powder and mix to combine well.

12. Add 4 tsp melon seeds, 4 tsp black sesame seeds, pinch of cardamom and 5-6 tablespoons of melted ghee to the mixture. Mix well to combine. Melon seeds add a nice crunch to the laddus.