MAKHANA JAGGERY LADOO

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 8

INGREDIENTS
Makhana - 2 cup
Jaggery  -  1 cup
Clarified butter  - 2 tbsp
Roasted and crushed almonds  -  1/4 cup
Cardamom powder  - 1/4 tsp
Grated coconut  - 1/4 cup
Poppy seeds  - 1/4 cup
Hot milk  -  1 cup

METHOD
Dry roast the makhana on a slow flame until crunchy and keep aside
Once cooled to make a powder..
Also dry roast the poppy seeds and keep aside.
Heat clarified butter and fry the crushed almonds and keep aside.
Heat one tbsp clarified butter and jaggery and cook in a slow flame for one sting consistency.
Add makhana powder,almonds and cardamom powder and mix well.
Add hot milk little by little and mix well.
Turn off the flame.
Once cooled to make a ladoo and coat with poppy seeds.