Caramel Makhana Recipe

Ingredients

• 1 cup roasted makhana /foxnut/lotus seed
• 2 teaspoons ghee (or coconut oil, olive oil)
• ¼ cup jaggery powdered

Steps

1. To roast, heat ghee in a heavy-bottomed pan or kadai and add 1 cup makhana. Dry-roast over very low heat for 4-5 minutes until crisp, stirring in between to prevent burning. Crush one in your hand to check: if it breaks nicely with a crunching sound, it is done. Transfer to a plate and cool.
2. Add the remaining one teaspoon ghee and powdered jaggery to the same pan.
3. Heat over medium-low until the jaggery melts and bubbles. Cooking the caramelized jaggery too long can make it crystallize.
4. Turn off the heat immediately and add the roasted phool makhana at this stage. Mix gently, then stir continuously until the jaggery coats the makhana well.
5. Remove the pan from the stove once done and let cool. It may feel sticky at first but sets as it cools. Store in an airtight container.