Makhana Ladoo

Instructions

1. Heat ghee in a pan over low heat.
2. Add the makhana and roast until they become crisp, about 5-7 minutes.
3. Remove from heat and allow to cool slightly, then grind into a coarse powder.
4. In the same pan, add grated jaggery and a few tablespoons of water, stirring until it melts and forms a syrup.
5. Add the ground makhana, grated coconut, and cardamom powder to the jaggery syrup. Mix well.
6. Once the mixture is cool enough to handle, shape it into small round balls (ladoo).
7. Let the ladoos cool completely before serving.

Tips

• Store the ladoos in an airtight container for freshness.
• You can adjust the sweetness by varying the amount of jaggery.