Gur Makhana Ladoo | Winter Special Recipe

To begin, dry roast the makhana in a deep kadhai, ensuring it does not turn brown. Once roasted, allow it to cool and then grind it into a powder.
In the same pan, dry roast almonds, cashews, black cardamom seeds, sesame seeds, fennel seeds, and green cardamom, then grind this mixture. Add desiccated coconut and some raisins to it.

Next, in a separate pan, add jaggery and water, bringing the mixture to a single boil. Turn off the heat and remove any scum that forms on top of the syrup.
Meanwhile, in a deep pan, add ghee, followed by the makhana powder and the dried fruit powder. Roast this mixture until it becomes golden and fragrant. Once roasted, add the jaggery syrup and carefully fold it in. Cook for only 30 seconds, and your mixture will be ready.

Allow the mixture to cool on a plate, and once it has set, shape it into round balls with your hands. Your comforting ladoos are now ready to be served!