Makhana Ladoo Recipe - No Sugar | Makhana Falaari Dry Fruit Laddu (2024)

makhana ladoo recipe | makhana dry fruit laddu | falaari ladoo with detailed photo and video recipe. an extremely healthy and protein-rich ladoo dessert recipe prepared with lotus seeds, dry fruits and jaggery. it is an excellent source of protein, nutrients and supplements, and hence it is typically prepared during the festival season or fasting season. it is typically prepared with a combination of lotus seeds or makhana seeds with different types of dry fruits, nuts and raisins.

makhana ladoo recipe | makhana dry fruit laddu | falaari ladoo with step by step photo and video recipe. ladoo or indian dessert recipes are purpose-based recipes that are mainly prepared for occasions and festivals. however, these are prepared mainly with sugar which gives a perfect texture and taste to the dessert but may not be good for health. yet there is a certain ideal healthy dessert recipe like makhana ladoo recipe which do not compromise on the sweetness, yet an ideal healthy dessert recipe.

i have posted quite a few varieties of dry fruit ladoo recipes, but this recipe has to be a special one. unlike my other laddo which is either made with sugar or milk solids, this is a strict no sugar or fewer calories laddo recipe. moreover, the combination of dry fruits, with coconut flakes and more importantly lotus seeds makes it even special. lotus seeds or makhana recipes are typically prepared during the vrat or fasting season to provide the required nutrients. however, the combination of dry fruits, raisins and ghee, makes it one of the healthiest laddo recipes. i makes this quite often, but not for the fasting and vrat. i make these and serve them as energy bars. it is really helpful, especially when you get a strong craving for a munching snack in the evening and this energy laddo should be your perfect choice.

furthermore, some more additional tips, suggestions and varieties to the makhana dry fruit laddu recipe. firstly, this laddo is typically prepared with just makhana and coconut combination but i extended it with a combination of dry fruits. i personally like the makhana sweet in this fashion but you may skip the dry fruits if you do not wish to. secondly, you may either shape it like a laddo or you could just shape it like a bar. the shape does not add any taste factor to this dessert and it can be your individual preference. lastly, if you wish to skip the jaggery syrup and wish to make it even healthier, you can choose the dates option too. you may have to prepare a dates syrup and add the makhana mixture to prepare the laddo.

finally, i request you to check my other related indian sweet recipes collection with this post on makhana ladoo recipe. it mainly includes my other related recipes like carrot malpua – no soda no maida, rasa vada sweet, murmura chikki, besan barfi, coconut burfi with jaggery, kalakand sweet, peanut burfi, icecream barfi, kaju katli, besan ladoo. further to these i would also like to add some more related recipe categories like,

• dessert recipes
• eggless cakes recipes
• snacks recipes

makhana ladoo video recipe:

recipe card for makhana dry fruit laddu recipe:

Makhana Ladoo Recipe - No Sugar | Makhana Falaari Dry Fruit Laddu

HEBBARS KITCHEN

easy Makhana Ladoo Recipe - No Sugar | Makhana Falaari Dry Fruit Laddu

5 from 286 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course sweet

Cuisine Indian

Servings 15 ladoo

Calories 223 kcal

Ingredients

• ▢ 100 grams makhana / lotus seeds
• ▢ ½ cup almonds
• ▢ ½ cup cashew
• ▢ 1 cup coconut, desiccated
• ▢ 4 tbsp ghee
• ▢ 2 tbsp cashew, chopped
• ▢ 2 tbsp almonds, chopped
• ▢ 2 tbsp pistachios, chopped
• ▢ 2 tbsp raisins
• ▢ 2 tbsp sesame seeds
• ▢ ½ tsp cardamom powder
• ▢ 1½ cup jaggery
• ▢ ½ cup water

Instructions

• firstly, in a large kadai take 100 grams makhana and roast on low flame.

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• roast until the makhana turns crunchy.

• cool completely, and grind to a fine powder. keep aside.

• in a pan take½ cup almonds and ½ cup cashew.

• roast until the nuts turn crunchy.

• cool completely, and grind to a fine powder. keep aside.

• also, roast 1 cup coconut until it turns slightly golden brown.

• transfer to the same bowl and keep aside.

• in pan heat2 tbsp ghee. add 2 tbsp cashew,2 tbsp almonds, 2 tbsp pistachios and 2 tbsp raisins.

• roast until the nuts turn crunchy. transfer to the same bowl.

• also, add 2 tbsp sesame seeds and ½ tsp cardamom powder.

• mix well making sure everything is well combined. keep aside.

• to prepare the jaggery syrup, in a large kadai take 2 tbsp ghee, 1½ cup jaggery and ½ cup water.

• stir and dissolve the jaggery completely.

• boil the syrup until 1 string consistency is attained.

• keeping the flame on low, add ladoo mixture and mix well.

• mix well making sure the jaggery syrup is well combined with the mixture.

• when the mixture is still warm, start preparing the ladoo.

• finally, enjoy makhane ladoo for 2 weeks when stored in an airtight container.

Nutrition

Calories: 223kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 10mgSodium: 3mgPotassium: 132mgFiber: 2gSugar: 21gVitamin A: 4IUVitamin C: 1mgCalcium: 38mgIron: 1mg

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how to make makhana ladoo with step by step photo:

1. firstly, in a large kadai take 100 grams makhana and roast on low flame.
   
2. roast until the makhana turns crunchy.
   
3. cool completely, and grind to a fine powder. keep aside.
   
4. in a pan take ½ cup almonds and ½ cup cashew.
   
5. roast until the nuts turn crunchy.
   
6. cool completely, and grind to a fine powder. keep aside.
   
7. also, roast 1 cup coconut until it turns slightly golden brown.
   
8. transfer to the same bowl and keep aside.
   
9. in pan heat2 tbsp ghee. add 2 tbsp cashew,2 tbsp almonds, 2 tbsp pistachios and 2 tbsp raisins.
   
10. roast until the nuts turn crunchy. transfer to the same bowl.
    
11. also, add 2 tbsp sesame seeds and ½ tsp cardamom powder.
    
12. mix well making sure everything is well combined. keep aside.
    
13. to prepare the jaggery syrup, in a large kadai take 2 tbsp ghee, 1½ cup jaggery and ½ cup water.
    
14. stir and dissolve the jaggery completely.
    
15. boil the syrup until 1 string consistency is attained.
    
16. keeping the flame on low, add ladoo mixture and mix well.
    
17. mix well making sure the jaggery syrup is well combined with the mixture.
    
18. when the mixture is still warm, start preparing the ladoo.
    
19. finally, enjoy makhane ladoo for 2 weeks when stored in an airtight container.
    

notes:

• firstly, make sure to roast the nuts really well, else you won’t have crunchy bites.
• also, the jaggery can be replaced with sugar if you are looking to make while coloured ladoo.
• also, if you are finding it difficult to shape ladoo, then you can add 2 tbsp ghee or milk for moistness.
• finally, makhane ladoo recipe tastes great when prepared with a variety of dry fruits.