Coconut Makhana Ladoos

by anamika on September 10, 2011

in Desserts & Sweets, Festival Recipes

Coconut Makhana Ladoos

Nice ladoo recipe, I tried it for the first time at home though have grown up eating these since childhood as mom use to make these ladoos on puja or selective festive occasions, I thought I could manage this one, took the recipe from her and gave it a shot; the outcome was great!  I think this is one of the quickest, easiest way to make a sweet

Ingredients -

  • Dry coconut grated ÔÇô 1 1/2 cups
  • Makhana (Puffed Kernel of Gorgon Nut or Fox Nut (not Lotus seed)) ÔÇô 1 cup
  • Tarbooj Seeds (Watermelon Seeds)- 1 teaspoon
  • Dry fruits of your choice ( I used Almond)
  • Cardamom Powder ÔÇô 1/2 teaspoon
  • Sugar for Syrup ÔÇô 1 cup
  • Dry coconut powder for rolling the ladoos – 2 tablespoon
  • Water – 1 cup

Method -

In a kadai, dry roast the grated coconut, watermelon seeds and the makhana separately. Now in a blender coarsely crush the roasted makhana. Remove it from the kadai and keep aside.

Makhana (Puffed Kernel of Gorgon Nut or Fox Nut (not Lotus seed))Picture  -

In the same Kadai, make a sugar syrup of one thread consistency by adding sugar to water and gently stirring it on low flame till it reaches a one thread consistency (dip a spatula in the mixture and check it with your forefinger and thumb, you will see a single thread when touch from both forefinger and thumb). Add crushed cardamom powder to it. Now your syrup is ready.

Sugar Syrup making is very important step for this recipe, it should not be too watery and should reach a one thread consistency else tha ladoos will be too sticky to manage.

Mix the dry roasted mixture of coconut, watermelon seeds and makhana  into the sugar syrup and stir gently for about few minutes. Add dry fruits of your choice, I added sliced almonds to it. Let the mixture cool for few minutes, now with both the hands make ladoos with firm grip of your hands, make small balls of the mixture and roll them in the dry coconut powder. You can also make burfi with this but I prefer ladoos.

The ladoos┬áwill be little sticky initially┬ábut after few hours they will be fine as the sugar syrup will be absorbed in the ladoos┬áwell. Tip – Prepare in advance these ladoos if you plan to serve them on any particular occasion.

Your recipe of ladoos is ready.

Enjoy these Ladoos without any Ghee!!

{ 2 comments… read them below or add one }

Nirupama Sriram September 18, 2011 at 10:27 AM

Hi Anamika,
I had never heard of this dish. Looks very appetizing. I will try this out sometime soon. Thanks for posting.
Cheers!
Nirupama

Reply

madcookingfusions September 18, 2011 at 12:01 PM

Hi Nirupama, this is mainly prepared in North India, can be made in burfi form too! Only thing that needs to be taken care is the sugar syrup consistency, I messed it the first time I tried it but was lucky the next time :) ..thank you!

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