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Phool Makhana Laddu | Fox nut Laddu

Extremely healthy and protein & fiber rich laddu dessert and breakfast
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert, Indian sweets, snacks, sweets
Cuisine: Indian
Keyword: fox nut laddu, high protein laddu, high protein, high fiber laddus, laddoos, laddus, lotus seeds laddu, makhana laddu, mixed nut laddu
Servings: 25 laddus
Author: Sireesha

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

  1. Firstly, make sure to roast the nuts really well, else you won’t have crunchy bites.
  2. Instead of grinding the makhana, nuts, and jaggery separately, you can blend them all together in one go.
  3. Also, the jaggery can be replaced with dates. Lightly heat dates, then grind and mix with the laddu mix and combine. 
  4. If you are finding it difficult to shape ladoo, then you can add more ghee or milk for moistness.
  5. You can also make laddus with jaggery syrup.
  6. 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.
  7. You may grind jaggery, makhana, nuts, gondh... all at once.
  8. You may use other nuts like walnuts, dried fruits like raisins or figs and seeds of your choice.