Phool Makhana Laddu Recipe | How to make Phool Makhana Ladoo | (Makhana dry fruit ladoo)

Hi friends, thanks to all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is phool makhana laddu. Phool makhana or lotus seeds are a type of seeds derived from the euryale ferox plant. Makhanas are widely cultivated throughout Asia. Makhanas are roasted and enjoyed as a savory snack or made curries and also payasam. Makhana is a good source of protein and fiber, and also have micronutrients like calcium, magnesium, iron, and phosphorus. Researches are going on, phool makhana are good for heart health and helps in controlling blood sugar levels too. Phool makhana laddu is an extremely healthy and protein-rich sweet recipe prepared with lotus seeds, dry fruits and jaggery. We prepare different varieties of ladoos during festivals.
Check out for them here:
Poha Laddu
Peanut Ladoo
Boondi Ladoo
Rava Laddu
Mothichur Laddu

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Phool Makhana Laddu Recipe | How to make Phool Makhana Ladoo | (Makhana dry fruit ladoo)
Author: Sailaja Angara
Preparation Time: 10M
Cooking time: 30M
Servings: 18 Pieces

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:

1. Chop nuts like cashew nuts, almonds, pistachios and kismis.
2. Keep them available for further use.
3. Heat a thick bottom kadai, add phool makhana.
4. Dry roast them till the makhana turns crisp.
5. Keep them aside.
6. Dry roast cashew nuts and almonds till they turn crisp.
7. Keep them also aside.
8. Make phool makhana into a fine powder. Add it into a wide mixing bowl.
9. Make fine powder of sauteed cashew and almonds too.
10. Add it also to the above powdered phool makhana.
11. Add poppy seeds to the above mixture.
12. Heat ghee a thick bottomed pan. Add chopped nuts.
13. Fry the nuts for 2 minutes or till they change their color.
14. Add them to the above phool makhana powder.
15. Mix them well.
16. Heat the kadai, add jaggery and allow it to cook for 5 minutes.
17. Let the jaggery melts completely, and turned out to be a syrup.
18. Once the jaggery syrup is ready, add the above phool makhana powder.
19. Switch off the flame and mix it well.
20. Let the entire jaggery and phool makhana mixture combine well.
21. Grease your hand and make laddus.
22. Make the mixture to lemon size laddus.
23. Serve phool makhana dry fruit laddus anytime during the day.