Gluten-free | Refined Sugar-free | Festive-friendly
Ingredients
Dry Ingredients (Roast Separately):
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Makhana (Foxnuts/Lotus Seeds) – 100 g
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Almonds – 100 g
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Cashews – 100 g
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Melon Seeds – ¼ cup
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Desiccated Coconut – ½ cup
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Cardamom Powder – 1 tsp
Wet Ingredients:
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Jaggery – 200 g
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Water – 1 cup
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Ghee – 6 tsp (2 tsp + 2 tsp + ¼ tsp + 3 tsp + 1 tsp during shaping)
Instructions
1. Roast the Ingredients
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In a wide pan, heat 2 tsp ghee.
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Add makhana and roast for ~5 mins till crisp. Test by crushing between fingers.
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Set aside to cool.
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Add 2 tsp ghee again. Roast almonds and cashews till golden. Cool.
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Add ¼ tsp ghee, roast melon seeds on low flame for ~2 mins.
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Add desiccated coconut, roast briefly, and turn off flame.
2. Grind the Ingredients
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Grind cooled makhana to a fine powder.
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Coarsely grind the roasted almonds and cashews (leave bits for crunch).
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Combine everything in a wide mixing bowl with melon seeds and coconut.
3. Make the Jaggery Syrup
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In a saucepan, melt jaggery (200g) with 1 cup water and 1 tsp ghee.
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Once fully dissolved, strain to remove impurities.
4. Mix & Shape
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Add cardamom powder to the dry mix.
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Slowly pour in the warm jaggery syrup and 3 tsp ghee, stirring to combine.
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Mix until a sticky, moldable dough forms. Add 1 tsp ghee if needed.
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While still warm, grease your palms with ghee and shape into laddoos.
🧊 Storage
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Store in an airtight container.
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Keeps fresh at room temperature for 7–10 days.
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For longer shelf life, refrigerate and consume within 2 weeks.
