No Onion No Garlic Protein Ladoo – Healthy & Delicious Sweet

Name: Protein Ladoo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 2.50 cups Phool makhana; 0.25 cup Almonds; 0.25 cup Cashews; 0.25 cup Peanuts; 3.00 tsp Ghee; 1.00 cup Jaggery; 0.25 cup Water

Discover the perfect balance of taste and nutrition with our No Onion No Garlic Protein Ladoo. Crafted from a wholesome mix of protein-rich nuts, seeds, and natural sweeteners, these laddoos are soft, chewy, and naturally energizing. Each bite is loaded with plant-based protein and fiber, making them an excellent choice for health-conscious individuals looking for a guilt-free indulgence.

Whether you want a quick energy boost, a satisfying snack, or a nourishing dessert, our protein laddoos are a versatile option. Since they are completely free from onion and garlic, they are suitable for Sattvic diets, Jain food preferences, and fasting rituals. Enjoy them at home, gift them to loved ones, or add them to your daily diet for a delicious blend of tradition and wellness.

🌿 Pure Vegetarian · No Onion · No Garlic

Protein Ladoo

Reference Cooking Video

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Prep Time 10 min

Cook Time 15 min

Difficulty Easy

Servings

format_list_bulleted Ingredients

7 items

Quantities scale automatically with servings

2.50 cups Phool makhana
0.25 cup Almonds
0.25 cup Cashews
0.25 cup Peanuts
3.00 tsp Ghee
1.00 cup Jaggery
0.25 cup Water

checklist Step-by-Step Instructions

1
Heat 1 tsp ghee in a pan and roast the phool makhana on low heat until crisp. Remove and keep aside.
2
In the same pan, roast almonds, cashews, and peanuts until golden and crunchy. Remove and keep aside.
3
Once cooled, coarsely grind the roasted makhana and the nuts together in a blender.
4
To make the jaggery syrup, heat 1/4 cup water in a pan and add 1 cup of jaggery. Cook until it melts and reaches a slightly sticky consistency.
5
Add the ground makhana and nuts mixture to the jaggery syrup. Mix well.
6
Add the remaining 2 tsp of ghee and mix until the mixture comes together.
7
Let it cool slightly, then grease your palms with a little ghee and shape the warm mixture into round ladoos.
8
Allow the ladoos to cool completely before serving or storing them in an airtight container.