If you’re feeling tired all the time, falling sick often, struggling with weight loss, or have an iron deficiency — this Ayurvedic summer laddu is your answer. These delicious, nourishing laddus aren’t just sweets — they’re medicine, rooted in ancient Indian wisdom.
📝 Ingredients:
- 50g makhana (fox nuts)
- 50g cashews
- 50g almonds (preferably Gurbandi or California)
- 100g melon seeds
- 125g desiccated coconut
- 200g ghee (use homemade for best results)
- 125g roasted chana with skin (do not peel)
- 5–6 cardamom seeds (crushed) – peels removed
- ¼ tsp white pepper (or black pepper in very small amount)
- Rock sugar (dhage wali mishri) – crushed
- Water – to melt mishri
🔥 Step-by-Step Recipe:
🥄 Step 1: Dry Roast Makhanas
In 1–2 tbsp ghee, dry roast 50g makhanas on medium-low flame for 4–5 minutes until crispy. Remove any hard shells carefully as they can hurt your teeth. Makhana is rich in protein, magnesium, and zinc, promoting better sleep and energy.
🥄 Step 2: Roast the Nuts & Seeds
Add 2 tbsp ghee. Roast 50g cashews, 50g almonds, and 100g melon seeds on medium-low flame for about 8 minutes until golden and aromatic. Melon seeds are rich in omega-3s — great for heart health and cooling the body in summer.
🥄 Step 3: Roast the Coconut
In the leftover ghee, roast 125g desiccated coconut for a minute or two on low flame until lightly golden. Do not overcook; it releases oil quickly and may harden the laddu texture.
🥄 Step 4: Grind Everything (Coarsely)
- Coarsely grind makhanas in pulse mode — texture should be gritty.
- Coarsely grind roasted chana (with skin) — similar to coarse besan.
- Use a small grinder to crush cashews and almonds to a gritty texture.
🥄 Step 5: Roast Chana Powder in Ghee
In the remaining ghee (or add a bit more), roast ground chana flour for 8–10 minutes on medium-low flame until aromatic and slightly greasy. This step builds the base flavor.
🥄 Step 6: Mix It All
Add the roasted coconut, crushed makhana, dry fruits, cardamom seeds, and a pinch of white pepper (or black pepper in tiny quantity). Mix well.
🥄 Step 7: Prepare Mishri Syrup
Crush dhage wali mishri finely and melt it with a little water. Heat just until sticky (not one-string consistency). Overcooking will harden the laddus.
🥄 Step 8: Shape the Laddus
Quickly pour the warm syrup over the dry mixture and mix fast while still warm. Then shape into laddus with your hands. If the mixture cools down too much, lightly reheat it before shaping.
💡 Storage & Tips:
- Store in an airtight container at room temperature for 10–15 days.
- Eat one laddu daily in the morning during summer for better energy and digestion.
- Great for kids, elders, and anyone with low energy or iron deficiency.
🎯 Benefits:
- Boosts iron, protein, and fiber
- Keeps body cool in hot weather
- Supports digestion and gut health
- Ideal for weight loss support
- Strengthens immunity naturally
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