Makhana ladoo is a great source of protein and carbohydrates. And is very good for growing kids. Makhana ladoo is a healthy evening snack & could be made for special occasions too in minutes.

Ingredients

• 100 g Nickmics makhana
• 1½ cups Nickmics almonds
• 1½ cups Nickmics cashews
• 1 cup desiccated coconut
• 2 tbsp chopped almonds
• 2 tbsp chopped cashews
• 2 tbsp chopped pistachios
• 2 tbsp Nickmics raisins
• 2 tbsp Nickmics sesame seeds
• ½ tsp cardamom seeds
• 1½ cup jaggery
• ½ cup water¼ tsp cardamom powder/elaichi powderfew dry fruits (chopped)

Recipe

• First, roast 100 grams of makhana on low flame in a large kadai.
• Roast makhana until crunchy, cool, and grind to a fine powder & keep it aside.
• Take ½ cup almonds and ½ cup cashew in a pan and roast until the nuts turn crunchy.
• Cool and finely grind the roasted makhana, then set aside.
  Roast 1 cup of coconut until it turns golden brown, then transfer to the same bowl and set aside.
• In a pan heat 2 tbsp ghee, add 2 tbsp cashew, 2 tbsp almonds, 2 tbsp pistachios, and 2 tbsp raisins.
• Roast nuts until crunchy and add to the same bowl. Also, include 2 tbsp sesame seeds and ½ tsp cardamom powder.
• Mix well making sure everything is well combined.
• 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.
• Once the warm mixture is well combined with jaggery syrup, begin shaping the ladoo.
• Enjoy your Makhana ladoo. It can be savored for up to 2 weeks if stored in an airtight container.