firstly, in a large kadai take 100 grams makhana and roast on low flame.

roast until the makhana turns crunchy.

cool completely, and grind to a fine powder. keep aside.

in a pan take ½ cup almonds and ½ cup cashew.

roast until the nuts turn crunchy.

cool completely, and grind to a fine powder. keep aside.

also, roast 1 cup coconut until it turns slightly golden brown.

transfer to the same bowl and keep aside.

in pan heat 2 tbsp ghee. add 2 tbsp cashew, 2 tbsp almonds, 2 tbsp pistachios and 2 tbsp raisins.

roast until the nuts turn crunchy. transfer to the same bowl.

also, add 2 tbsp sesame seeds and ½ tsp cardamom powder.

mix well making sure everything is well combined. keep aside.

to prepare the jaggery syrup, in a large kadai take 2 tbsp ghee, 1½ cup jaggery and ½ cup water.

stir and dissolve the jaggery completely.

boil the syrup until 1 string consistency is attained.

keeping the flame on low, add ladoo mixture and mix well.

mix well making sure the jaggery syrup is well combined with the mixture.

when the mixture is still warm, start preparing the ladoo.

finally, enjoy makhane ladoo for 2 weeks when stored in an airtight container.