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Poha Laddu
Peanut Ladoo
Boondi Ladoo
Rava Laddu
Mothichur Laddu
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![Phool Makhana Laddu](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnWd5yM_0r00AheFfL1JgpSjsA5noSb1eCs0-0vgCtjvB5wIwlvnCq_hzQj6zVcQRQbTUuO9Vesc4ZyiKerSy25sw4NCx_ae0LhNpFYMIa77jK9_R1Lyi9xkoD0J6wzAgci7S77fOyY9iXrDgSnRuyrE2ssdKUU8C32lZWsYfuvKIGv1dzO5ix5tnpnBM/s1600/PhoolMakhanaLaddu_Jan_02_24.jpg)
Easy makhana dry fruit ladoo -- best for winter chills.
Ingredients:
- 2 cups Phool Makhana
- 2 tbsp Cashew Nuts
- 2 tbsp Almonds
- 1 tbsp Poppy Seeds
- 2 tbsp Nuts
- 1 tsp Cardamom Powder
- 3 tbsp Ghee
- 2 cups Jaggery
Procedure:
- Chop nuts like cashew nuts, almonds, pistachios and kismis.
- Keep them available for further use.
- Heat a thick bottom kadai, add phool makhana.
- Dry roast them till the makhana turns crisp.
- Keep them aside.
- Dry roast cashew nuts and almonds till they turn crisp.
- Keep them also aside.
- Make phool makhana into a fine powder. Add it into a wide mixing bowl.
- Make fine powder of sauteed cashew and almonds too.
- Add it also to the above powdered phool makhana.
- Add poppy seeds to the above mixture.
- Heat ghee a thick bottomed pan. Add chopped nuts.
- Fry the nuts for 2 minutes or till they change their color.
- Add them to the above phool makhana powder.
- Mix them well.
- Heat the kadai, add jaggery and allow it to cook for 5 minutes.
- Let the jaggery melts completely, and turned out to be a syrup.
- Once the jaggery syrup is ready, add the above phool makhana powder.
- Switch off the flame and mix it well.
- Let the entire jaggery and phool makhana mixture combine well.
- Grease your hand and make laddus.
- Make the mixture to lemon size laddus.
- Serve phool makhana dry fruit laddus anytime during the day.
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