“Makhana Laddus” for guilt-free snacking. Makhanas grow in the wetlands of Asian countries & are also known as fox nuts/ phool makhanas/ lotus seeds. They are gaining popularity in recent times because of their wide range of benefits.
🔸Low in calories, fat & sodium – perfect in-between-meal snack, make you feel full, so further cravings for binge eating are reduced. Helpful for those trying to lose weight.
🔸Low sodium, high potassium & magnesium – very useful for people with high BP.
🔸Low sugar content – highly useful for diabetics, who have the urge to eat at short intervals.
Since the makhanas are tasteless, they take on the added sweet flavour very well. I have roasted them with minimal ghee & blended them to a fine powder. Added raisins & chopped nuts for crunch. Used minimal amount of jaggery powder for sweetness & low-fat milk for binding.
Laddus basically comprise of three elements:
- The base – in this recipe, the makhanas
- The sweetener – you can use powdered sugar or jaggery
- The binding agent – you may use milk or ghee or condensed milk. In case you decide to use condensed milk, you can totally/partially omit the sweetener because condensed milk is sweet enough already. Only thing to take care while making laddus with milk is, they cannot be stored outside. They’ll need to be referigerated. If you wish to make laddus that can be stored outside and a little longer; use powdered jaggery/sugar and ghee.
Let’s get to the recipe for making these yummy Makhana Laddus, but before we do that do check my other dessert recipes:
Marie Biscuit Laddus – quick, no-cooking recipe
Oreo laddus – Quick, no-cooking recipe
Oats-Almonds-Chia Seeds Laddu – Quick, no-cooking recipe
Pineapple Upside-down Cake in pressure cooker
Putani hittina laddu /Roasted split gram laddu – Quick, no- cooking recipe
Recipe makes 13 laddus
- Makhanas – 100gm
- Cashew nuts – 3tbsp
- Almonds – 20
- Raisins – 2tbsp
- Milk – 5 to 6tbsp
- Ghee – 4 to 5tbsp
- Sugar/Jaggery – 3/4cup or 150gm, powdered
- Condensed milk – 1/4cup
- Dry grated coconut – 2tbsp (optional)
- Cardamom powder – 3/4tsp
- Heat a kadai on low flame and dry roast the grated dry coconut until golden brown. Remove and keep aside.
- In the same kadai on med-lo flame, heat 1/4tsp ghee and toast almonds and cashew nuts until golden brown. Remove and keep aside to cool down to room temperature.
- In the same kadai, heat 1/2tsp ghee and toast the makhanas for 8-10 minutes. Turn off heat and allow them to cool down to room temperature.
- Grind makhanas (in two batches) to a coarse powder such that no pieces are left but at the same time it is not too finely powdered. Transfer to a mixing bowl.
- In a small blender jar, pulse the almonds and cashew nuts three times. Add to the powdered makhanas.
- Add cardamom powder, powdered jaggery/sugar. Mix well. Add the remaining ghee/milk little by little and mix with hand until a good binding texture is formed. OR those who choose to use condensed milk; can skip adding sugar, jaggery, ghee and milk totally/partially. Just add enough condensed milk to form a good binding texture.
- Shape into laddus and enjoy sweets guilt-free this festive season.
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Happy festivities you all!