7 December, 2021

Makhana dry nuts besan laddu |

ಮಖಾನ (ಕಮಲದ ಬೀಜ) ಬೇಸನ್ ಲಾಡೂ |

I had made these delicious laddus for this recent deepavali and we all at home liked it so much that again I’m planning to make one more batch though there is no festival or any occasion in near future.

Makhana or fox nuts are very nutritious and they have many health benefits packed in them. Here in Gurgaon we get good quality makhana seeds through out the year. Slowly this is being recognised in Southern parts of India as well.

Of late I have started including this wonderful nuts in my cooking in various ways. By the way here you can check the recipe of chitranna/gojjina chitranna seasoned with makhana seeds which is a video demonstration as well.

One more very special thing, which I need to mention about this laddu is, I have made them using home made ghee. Since years I always make butter/ghee at home. You can check the recipe by clicking on the name and also below at the end of this post.

However here you can check many other laddu recipes – Uddina bele unde/laddu , godhi hittina unde/wheat flour laddoo/Kada Prashad , coarse besan ki laddu , amaranth/rajgira laddu , chickpea flour – almond – walnut laddu , whole wheat flour walnut laddu , avalakki unde/rice flakes laddu , Pullangai unde/Kallunde , besan laadoo/besan unde , all in one unde/mixed lentils laddu , ragi unde/finger millet laddu , antina unde/dry fruits laddoo , rave unde/semolina laddoo

And these two are the Southern India’s, specially Karnataka’s most special laddu recipes – avalakki Puri unde/Puffed rice flakes laddu , aralu unde/aralunde/Puffed paddy laddu

Ingredients : measuring cup used – 250 ml

Makhana seeds – 1 cup
Coarse besan/bengal gram flour – 1 cup (tightly packed)
Ghee – 3 to 4 tbsp (liquified) (adjust, I have put this much)
Pistachios, chopped – 2 tbsp
Cashews, chopped – 2 tbsp
Almond, chopped – 2 tbsp
Raisins – 2 tbsp
Organic jaggery, Powdered – 3/4 cup (adjust)
Cardamom powder – 1/2 tsp

PROCEDURE :

Heat 2 tsp of ghee in a pan/Kadai, put makhana seeds and roast them until crisp, then remove to a plate let it cool completely, then put it in the mixie jar and pulse it for couple of times just to crush it or make it coarsely powdered

Now in the same pan, put besan and roast until nice aroma is released on medium low heat. You need to stir it continuously else the besan will stick to the bottom and gets burnt, which will spoil the whole thing.

Now make space in the centre of the pan/Kadai, add in 1 tbsp of ghee and put pista, cashew, almond and raisins, and roast everything.

Remove from the heat when you get nice aroma, and transfer everything to the same plate which consists crushed makhana. Also add in jaggery powder, cardamom powder and combine everything well while rubbing with your palm

Now heat the remaining ghee and add it to the above mixture, mix and shape into laddus. You can add little more ghee if you are finding it difficult to bind the laddus