Makhana Ladoo

Steps

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1. 1
   Heat 2 tsp of ghee in a large skillet. Add 100 g of makhana (fox nuts) and roast on medium flame for about 5 minutes until crispy. Test by gently crushing with your fingers. Remove and cool completely.
   ≈0:36
2. 2
   Add another 2 tsp of ghee to the same skillet. Add 100 g of almonds and 100 g of cashew nuts, roasting on medium flame for about 5 minutes until golden brown. Transfer to a plate and cool completely.
   ≈1:26
3. 3
   Add 1/4 tsp of ghee to the same skillet and roast 1/4 cup of melon seeds on low flame for about 2 minutes.
   ≈2:04
4. 4
   Add 1/2 cup of desiccated coconut and continue roasting until fragrant. Transfer to another plate and cool completely. Roasting all ingredients extends shelf life and enhances flavor.
   ≈2:19
5. 5
   Transfer the cooled makhana to a food processor and grind in batches into a fine powder. Transfer to a wide mixing bowl.
   ≈2:44
6. 6
   Add the cooled roasted nuts to the food processor and pulse several times until you get a coarse powder with some nutty pieces remaining. Transfer to the bowl and combine with the makhana powder. Add the roasted melon seeds and coconut.
   ≈3:07
7. 7
   In a saucepan, combine 200 g of jaggery with 1 cup of water and heat until completely dissolved. Add 1 tsp of ghee. Turn off the heat.
   ≈3:27
8. 8
   Strain the melted jaggery syrup into the makhana mixture. Add 1 tsp of cardamom powder. Gently mix everything together.
   ≈4:00
9. 9
   Add about 3 tsp of ghee. Pour the melted jaggery syrup into the mixture and stir until everything is well combined. The mixture should have a doughy consistency and the jaggery should be fully absorbed. Add another tsp of ghee if needed.
   ≈4:31
10. 10
    Apply a little ghee to both palms. Take small portions of the warm mixture and shape into balls by rolling between your hands. Shape while still warm for easier molding.
    ≈5:18