Ever thought a festive ladoo could actually be healthy and protein-packed?
That’s exactly what this Makhana Ladoo recipe is all about. Unlike the sugar-loaded sweets you usually find during festivals, these ladoos are made with jaggery, nuts, and makhana (fox nuts).
They’re crunchy, naturally sweet, full of energy, and perfect for Navratri fasting, Diwali celebrations, or even as a post-workout snack.
Why Makhana Ladoo is So Good for You
Makhana, also known as foxnuts or lotus seeds, has been used in Indian cooking for centuries. In Ayurveda, it’s praised for being light yet nourishing, and modern nutrition backs it up. Makhana is low in calories but high in protein and antioxidants.
Pair it with almonds, cashews, melon seeds, and jaggery, and you’ve got yourself a ladoo that’s:
- Protein-rich (great for energy and satiety)
- Refined sugar-free (thanks to jaggery)
- Festival-friendly (fits right into vrat or fasting recipes)
- Kid-approved (naturally sweet, nutty, and crunchy).
Breaking Down the Ingredients
Let’s talk about what goes inside and why:
- Makhana (fox nuts) → Roasted until crisp, then powdered for that signature light crunch.
- Almonds & Cashews → Add richness, texture, and plant-based protein.
- Melon Seeds → Mild, nutty flavor and a nutrient boost.
- Desiccated Coconut → Lends a subtle sweetness and chewiness.
- Jaggery → Natural sweetener with minerals, unlike refined sugar.
- Cardamom Powder → Warm, aromatic notes that make it festive.
- Ghee → Binds everything together and adds depth of flavor.
Vegan Swap 🌿: Want to make it vegan? Simply replace ghee with coconut oil. You’ll still get a rich flavor, plus a tropical twist.
How the Recipe Comes Together
First, you roast the makhana until they’re crispy — don’t skip this step, or the ladoos will taste raw and chewy. Once cooled, grind them into a fine powder. Next, roast almonds and cashews until golden, and grind them coarsely for that nutty crunch. Toss in melon seeds and coconut with a quick roast too — they add another layer of flavor.
Now comes the heart of this recipe: the jaggery syrup. Heat jaggery with water and a touch of ghee until it dissolves completely, then strain it to remove impurities. This syrup is what brings everything together.
Pour the syrup over your makhana, nut, and coconut mix, then sprinkle in cardamom powder. Add a little more ghee and start mixing — the texture should feel like dough. While it’s still warm, grease your palms with ghee, take small portions, and roll into smooth ladoos.
That’s it — your healthy, protein-rich makhana ladoos are ready in under 30 minutes.
Pro Tip ⭐: Roast the makhana on low-medium flame and check by crushing one between your fingers, it should snap with a crunch. That’s when you know they’re ready.
What Goes Well With Makhana Ladoo
These ladoos are versatile. You can enjoy them as:
- A festive prasad during Navratri or Diwali
- A quick energy ball before or after workouts
- A healthy after-school snack for kids
- A tea-time sweet with your evening chai
How to Serve
Arrange them on a traditional brass plate lined with a banana leaf for that festive vibe. Sprinkle a dusting of coconut on top for presentation.
Packing & Storage
- Store in an airtight container at room temperature for 7–10 days.
- In warmer climates, refrigerate to prevent the jaggery from melting.
- For gifting, wrap each ladoo in butter paper and pack in festive boxes — they travel well and make thoughtful homemade gifts.
Party & Bulk Prep
Making these for a big celebration? Roast all the ingredients in advance and store them separately. On the day of the event, just prepare the jaggery syrup, mix, and roll. You’ll save time and still serve ladoos that taste freshly made.
So the next time you crave something sweet but guilt-free, don’t reach for a store-bought mithai — make these instead.
👉 Ready to give this ladoo a try? Scroll down to the recipe card and start cooking today!
Makhana Ladoo
Description
These makhana ladoos are the perfect mix of health and indulgence. Lightly roasted makhana, crunchy nuts, toasted seeds, and coconut come together with jaggery to create a naturally sweet, protein-packed treat. They’re not just festive — they’re wholesome enough to enjoy as a snack any time of the year. With simple ingredients and an easy method, these ladoos are great for Navratri, celebrations, or even for everyday energy bites. If you’re looking for a sweet that feels homemade, nourishing, and satisfying, this recipe is a must-try!
Ingredients
Instructions
Prep Work
-
Gather ingredients
Bring all ingredients to the counter so everything is within reach.
-
Measure and set aside
Measure out makhana, nuts, seeds, coconut, jaggery, water and spices in separate bowls.
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Prepare grinder
Make sure your mixer/grinder and sieve are clean and ready. -
Grease a plate
Keep a plate or tray greased lightly with ghee to cool roasted items.
Method
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Roast makhana
Heat ghee in a wide pan and roast the makhana until they turn crispy and slightly golden. let them cool.
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Roast nuts
In the same pan, add ghee and roast the almonds and cashews on medium flame for 5 minutes until the cashews turn golden; remove and cool. -
Roast seeds & coconut
Add a little ghee, roast the melon seeds on low flame briefly for 2 mins, then add desiccated coconut and roast quickly; let cool.
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Grind makhana
Once cooled, grind the roasted makhana to a fine powder in a grinder.
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Coarsely grind nuts
Coarsely grind the roasted almonds and cashews so they remain slightly chunky. -
Mix dry ingredients
Combine makhana powder, coarsely ground nuts, roasted melon seeds and roasted coconut in a bowl.
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Make jaggery syrup
In a saucepan, add jaggery and water with a little ghee, dissolve and melt the jaggery completely, then strain the syrup to remove impurities. -
Combine syrup & spices
Pour the warm jaggery syrup into the dry mixture and add cardamom powder; mix until everything is well combined. -
Bind mixture
Add ghee and mix well to obtain a dough-like consistency; adjust with a little more ghee if needed.
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Shape ladoos
Grease palms with ghee, take small portions of the warm mixture and roll into round ladoos. Place on a tray to cool. -
Cool & store
Let ladoos cool completely, then store in an airtight container.
Equipment
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Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 615kcal
- % Daily Value *
- Total Fat 36g56%
- Saturated Fat 12.6g63%
- Cholesterol 21mg8%
- Sodium 16mg1%
- Potassium 540mg16%
- Total Carbohydrate 68g23%
- Dietary Fiber 6.5g26%
- Sugars 42g
- Protein 12g24%
- Calcium 106 mg
- Iron 7.7 mg
- Phosphorus 376 mg
- Zinc 2.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
