Simple, practical, and full of everyday flavour, Caramel Makhana Recipe is a vegetarian Indian snack made with roasted makhana /foxnut/lotus seed, ghee, and jaggery in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Yield: 2
- Category: Snack
- Cuisine: Indian
Ingredients
- 1 cup roasted makhana /foxnut/lotus seed
- 2 teaspoons ghee ((or coconut oil, olive oil))
- 1/4 cup jaggery (powdered)
Method
- How to Roast Makhana:- Heat ghee in a heavy-bottom pan or kadai, add 1 cup of Makhana, and dry roast them on very low heat for 4-5 minutes until they are crisp. Keep stirring them in between so that Makhana doesn't burn. To check if they are correctly roasted, take one Makhana in hand and crush it. If it breaks nicely with a crunching sound, that means they are done perfectly. Now transfer makhanas to a plate and let them cool.
- Then add the remaining one teaspoon of ghee and powdered jaggery to the same pan.
- Heat it in the medium-low flame until the jaggery melts and bubbles up. If you cook caramelized jaggery for too long, it can crystallize.
- Switch off the flame immediately and add in roasted phool makhana at this stage. Then mix it gently. Keep stirring continuously until the jaggery is well coated with makhana.
- Once it's done, remove the pan from the stove, cool it down. At first, it may feel sticky, but it sets perfectly as it cools down. Store the gur makhana in an airtight container.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
