Makhana Recipe (Phool Makhana Snack)

Ingredients

To make Masala Makhana

• 2 to 2½ cups (35 to 40 grams) makhana (Fox nuts)
• ½ teaspoon Kashmiri chili powder (or paprika, start with lesser if you want)
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ⅓ teaspoon garam masala (or chaat masala)
• ¾ to 1 tablespoon water (use only as required)
• 1 teaspoon ghee or olive oil

Sweet Makhana (Caramel Makhana)

• 2 cups (30 grams) makhana
• 5 to 6 tablespoons (¼ cup + 2 tablespoon) jaggery powder (store-bought powdered jaggery, adjust to taste)
• ½ tablespoon water (to melt jaggery)
• ¼ teaspoon cardamom powder (or vanilla extract, not essence)
• ½ to ¾ tablespoon ghee (or butter, optional, for flavor)
• 1 tablespoon crushed roasted peanuts (optional, or sesame seeds or coconut flakes)

Steps

How to make Masala Roasted Makhana

1. Combine the chili powder, salt, garlic powder and garam masala or chaat masala in a small bowl. Taste and adjust the salt and spices as you prefer.
2. Carefully pour the water in 2 batches to form a thick spice paste that is neither dry nor runny. Refer to the pictures in the post.
3. Put the makhana in a pan and drizzle half the paste over all of them. The paste will fall in lumps; rub it over the makhana using both hands.
4. Add further paste to suit your taste, rubbing again until every makhana is well seasoned.
5. Toast over low to medium-low heat until crisp and crunchy. If desired, add ghee now and roast for another 1 minute. Turn off the heat and let them cool in the same pan.

Sweet Makhana with jaggery

1. Dry-roast the makhana over low to medium-low heat to a crisp, crunchy texture. Switch the stove off and put them on a tray to cool.
2. Put the jaggery, cardamom and water into the same wide pan, mixing thoroughly until the jaggery dissolves.
3. Cook over low heat until the jaggery begins bubbling. Since there is very little water, only a few bubbles will appear.
4. Add the crushed peanuts, or sesame or coconut flakes, along with the makhana. Quickly coat the makhana until most of the jaggery stuck to the pan's bottom is on them.
5. Clear a space in the center and put in the ghee. Stir thoroughly and roast just for a minute or 2, until crunchy.
6. Let the sweet makhana cool a little in the pan before serving.