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Roasted Makhana Recipe

This elegant recipe of Roasted Makhana or Phool Makhana involves slow roasting of makhana dunked in desi ghee for a quick healthy snack! Made in two ways- salted and caramelized with sugar, these crunchy makhana are going to be your favorite ones soon!

Prep Time
1 min
Cook Time
1 min
Total Time
5 mins
Servings: 3
Calories: 50 kcal
Course: Appetizer
Cuisine: Indian

Ingredients

  • 2 cups Makhana (60 gm) dried
  • 1.5 tablespoon desi ghee
  • 1 teaspoon kala namak
  • 1 teaspoon black pepper optional
  • 2 tablespoon sugar

Instructions

    Cup of Yum
  1. Taka a large wok and add ghee to it.
  2. Once the ghee is hot, add all makhana and roast on slow flame for about -3 min. Keep a close watch as they might get burnt up quickly.
  3. Take half of them in a steel bowl to make salted. Keep another half in wok for making sweet.
  4. For making salted, add salt and black pepper to makhana in the steel bowl
  5. For making sweet, add sugar to the wok on slow flame.
  6. Sugar would start melting. Once it melts and carmelizes, switch off the flame.
  7. Both the salted and sweet makhana are ready! Enjoy!

Notes

  • Salted Makhana
  • Sweet Makhana have approx 82 calories per serving.
  • Makhana can be roasted without ghee or oil. Make sure to use a heavy-bottomed wok or pan and roast them on slow flame throughout as they get burnt up very quickly.
  • If you are roasting makhana in ghee, add ghee to the wok and let it heat first. Gradually, add makhana and keep sauteeing for a uniform blending of ghee and spices.
  • For making salted makhana, add salt and black pepper after switching off the flame.
  • Transfer the roasted makhana to a steel bowl so that it doesn’t get any extra heat.
  • For making sweet makhana, add sugar after roasting them for a min. Let the sugar melt and caramelize and switch off the flame when sugar is completely coated on makhana and is melted fully.