Protein-rich Makhana Ladoo (no sugar/no oil)
Today is Janamashtami, the festival to celebrate Lord Krishna’s birth! As a mark of celebration on this day we normally prepare mithai. Mithai has a lot of refined sugar which though gives the perfect taste and texture but is very unhealthy!
So, I thought why not celebrate this time with the goodness of health without compromising on the sweetness and taste. Makhana Protein-rich ladoos are tasty as well as healthy. Ladoos are prepared using foxnuts (makhana), dry fruits and jaggery. Makhana is loaded with fibre and nutrients and we all know the benefits of dry fruits and jaggery.
These ladoos can be prepared during the fasts like Navratri, Janamashtami, etc and can also be included in our daily diet as a mid-morning or evening snack. It is a perfect, guilt-free choice!
So let me show you how to prepare these healthy and tasty ladoos…
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
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- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Ingredients
- 100 gms Foxnuts (makahana)
- ½ cup Almonds
- ½ cup Cashews
- 1 cup Coconut (desiccated)
- 1½ cup Jaggery
- 2 Tbsp Ghee
- ½ cup Water
- 2 Tbsp Sesame seeds
- ½ tsp Cardamon powder
Method
- 1)
In a large kadhai, roast all the makhanas on a low flame. Roast until the makhanas turn crunchy.
- 2)
Let the makhanas cool completely and then grind to a fine powder. Keep aside.
- 3)
In a pan take almonds and cashew and roast until the nuts turn crunchy. Let them cool down completely and ground to a fine powder. Keep aside.
- 4)
Roast desiccated coconut until it turns slightly golden brown in colour. Transfer to a bowl, let it cool down. Keep aside.
- 5)
Roast sesame seeds. Keep aside.
- 6)
Mix everything well, add cardamon powder and make sure everything is well combined.
- 7)
To prepare the jaggery syrup, take 2 Tbsp ghee, jaggery and water in a kadhai. Stir and dissolve the jaggery on a low flame until one string consistency is attained.
- 8)
Keeping the flame low, add the ladoo mixture and mix well. Make sure that the jaggery syrup and the makhana-dry fruit mixture is well combined.
- 9)
When the mixture is still warm, start preparing the ladoos. Store in an airtight container for a longer shelf life. They will last you for 3~4 months.
Notes
Tips :
Roasting the makhanas, nuts and coconut well improves the overall taste and increases the shelf-life too. If you are finding it difficult to bind the ladoos, add 2-3 Tbsp of hot water to the mixture and it would be easier to bind the ladoos.
Variations :
- Instead of jaggery syrup you can use dates.
- You can also add chopped dry fruits to the ladoo mixture.
- You can give any shape like bars or barfi.
