Meena's Taste Mantra

Phool Makhana Ladoo - a yummy, easy to make delight!

Amma has been wanting to make these lovely Phool Makhana Ladoos from the time we made Phool Makhana Kheer. I had bought a fresh pack of these and so this week Friday evening puja Amma set out to make these lovely ladoos for naivedhyam.

Phool Makhana | Lotus Seeds is very nutritious and fortunately this is one ingredient which Amma Appa also like. So in our experiments with this we have so far made Phool Makhana Kheer, Arbi Makhana Jhol, Roasted Masala Makhana, Baby Alu Phool Makhana Sabzi .....

Phool Makahana Ladoo can be made for any Vrat | Fast and even during Gokulashtami! After the evening puja, when we tasted this

METHOD

In a pan, heat 1/2 tsp ghee and roast Kaju. As kaju begins to change colour, add golden raisins, saute for a minute. Remove them on to a plate and keep aside.
In the same pan, roast phool makhana for about 5 minutes on a low flame till an aromatic smell wafts across. Phool makhana must become crisp. Take care they do not get burnt.
Take this roasted phool makahana in a mixie jar. Grind to a smooth powder.
Add sugar and elaichi powder. Grind this mixture along with the phool makhana powder till the sugar grains are powdered well.
Remove this mix into a bowl. Add roasted dry fruits and pista and mix well.
Warm 4 tblsp of ghee in a small pan. Keep aside.
Add a tablespoon of warm ghee to a small portion of the powdered mix. Gently mix the ghee along with this portion to make small lemon sized roundels. Press gently to form the shape of ladoo and then press tightly to bind the mixture well. In the similar manner, prepare remaining ladoos adding ghee, in stages.
Store in an air tight container and enjoy!

Note:

a. For 1 cup of Phool Makhana powder, sugar is 3/4 cup. We roasted 50 gms of Phool Makhana and got 1 cup of powder.

b. For this quantity we got 12 ladoos.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.