Authentic Makhana Laddu Recipe – Almond, Walnut & Ghee Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Makhana Laddu Recipe – Almond, Walnut & Ghee Delight

Hey everyone! If you’re anything like me, you love a good, wholesome sweet treat that doesn’t leave you feeling guilty. And honestly, nothing beats a traditional Indian ladoo! Today, I’m sharing my family’s treasured recipe for Makhana Laddu – a delightful blend of crunchy nuts, airy fox nuts (phool makhana), and a hint of sweetness. I first made these for Diwali a few years ago, and they were a huge hit! They’re surprisingly easy to make, and packed with goodness. Let’s get started, shall we?

Why You’ll Love This Recipe

These Makhana Laddus aren’t just delicious; they’re also incredibly nourishing. They’re a fantastic source of energy, protein, and healthy fats. Perfect for a mid-afternoon snack, a festive treat, or even a little something to offer guests. Plus, the combination of textures – the crunch of the nuts, the lightness of the makhana, and the slight chewiness of the raisins – is just heavenly. Trust me, one ladoo will never be enough!

Ingredients

Here’s what you’ll need to create these little balls of happiness:

• 2/3 cup (100g) raw almonds
• 1/2 cup (50g) raw walnuts, pistachios, or cashews
• 2-3 tbsp (25-40g) edible gum (goond)
• 1.5-2 cups (~25g) fox nuts (phool makhana)
• 2/3 cup (90-100g) golden raisins
• 2/3 cup (55-65g) desiccated coconut/coconut flakes
• 2-3 tbsp flax seeds or flax meal
• As needed ghee
• Powdered jaggery (or sugar) to taste – start with about 1/2 cup and adjust!

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Ghee

Ghee is essential for that authentic flavour and aroma. It also helps bind the laddus together beautifully. Don’t skimp on the quality here!

Edible Gum (Goond)

This might be a new one for some of you! Edible gum, or goond, adds a lovely chewy texture and is considered very nourishing in Ayurveda. You can usually find it at Indian grocery stores. Don’t worry, I’ve included a detailed FAQ about it further down.

Fox Nuts (Phool Makhana)

These puffed lotus seeds are a nutritional powerhouse! They’re light, airy, and add a wonderful crunch. Make sure to get the plain, unsalted variety.

Whole Wheat Flour (Atta)

We’re using a small amount of atta to help bind everything together. Roasting it is key to getting rid of any raw flour taste.

Jaggery

I love using jaggery in these laddus. It adds a beautiful caramel-like flavour that’s so much more complex than regular sugar. But feel free to use sugar if that’s what you prefer!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Nuts & Seeds: Start by roasting the almonds, walnuts (or your chosen nuts), flax seeds, and edible gum separately in ghee on medium heat. Keep stirring constantly until they turn crisp and wonderfully aromatic. This usually takes about 5-7 minutes. Set aside to cool.
2. Process the Mixture: Once cooled, process the roasted nuts and gum into a coarse mixture. Don’t over-blend – we want some texture! A pulse setting on your food processor works perfectly.
3. Roast the Flour: In the same pan, dry-roast the whole wheat flour (atta) and semolina until golden brown and fragrant. This step is crucial for removing the raw flour taste. Be careful not to burn it!
4. Combine Everything: Now, combine the roasted atta, semolina, and the nut mixture in a large bowl. Add the fox nuts (phool makhana), coconut flakes, and golden raisins.
5. Sweeten it Up: Add powdered jaggery (or sugar) gradually, mixing well after each addition. Taste as you go to adjust the sweetness to your liking.
6. Shape the Laddus: Once everything is well combined, take a small portion and shape it into a round ladoo. Repeat with the remaining mixture.
7. Set & Store: Place the laddus on a plate and let them set for about 15-20 minutes. Then, store them in an airtight container.

Expert Tips

• Don’t overcrowd the pan: When roasting, work in batches to ensure everything gets evenly toasted.
• Cool completely: Make sure all the ingredients are completely cool before mixing them together. This will help the laddus hold their shape.
• Adjust sweetness: Jaggery and sugar have different levels of sweetness, so adjust accordingly.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

Simply substitute the ghee with coconut oil. It will slightly alter the flavour, but still be delicious!

Sugar-Free Adaptation

Use a natural sugar substitute like stevia or erythritol.

Spice Level – Cardamom Addition

My grandmother always added a pinch of cardamom powder to her laddus. It adds a lovely warmth and fragrance. About 1/4 teaspoon should do the trick.

Festival Adaptations – Diwali/Winter Celebrations

For Diwali, you can decorate the laddus with edible silver leaf (varak). During winter, adding a tablespoon of ashwagandha powder is believed to boost immunity.

Serving Suggestions

These laddus are perfect on their own with a glass of milk or a cup of chai. They also make a lovely addition to a festive platter. My kids love them as an after-school snack!

Storage Instructions

Store the Makhana Laddus in an airtight container at room temperature for up to 4 weeks. They actually taste even better after a few days as the flavours meld together.

FAQs

What is edible gum (goond) and where can I find it?
Edible gum, also known as goond or tragacanth gum, is a natural resin obtained from the dried sap of certain plants. It’s used in traditional Indian cooking for its binding properties and health benefits. You can find it at most Indian grocery stores, often in the spice section.

Can I use a different type of nut in this recipe?
Absolutely! Feel free to experiment with your favourite nuts. Pecans, macadamia nuts, or even hazelnuts would be delicious.

What is the best way to roast the atta and semolina without burning it?
Roast the atta and semolina on low to medium heat, stirring constantly. The key is patience! It should take about 5-7 minutes to turn golden brown and fragrant.

Can I make these laddus ahead of time for a special occasion?
Yes, definitely! You can make them up to a week in advance and store them in an airtight container.

How does using jaggery differ from using sugar in this recipe?
Jaggery is an unrefined sugar made from sugarcane juice. It has a richer, more complex flavour than refined sugar and is considered healthier. It also adds a beautiful caramel colour to the laddus.

Enjoy making these delicious and healthy Makhana Laddus! I hope they bring a little bit of joy to your kitchen and your taste buds. Let me know how they turn out in the comments below!