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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
4 mins
Total Time
5 mins
Servings:
3
Calories:
50 kcal
Course:
Appetizer
Cuisine:
Indian
Ingredients
- 2 cups makhana dried, 60 gm
- 1.5 tablespoon ghee desi variety
- 1 teaspoon kala namak
- 1 teaspoon black pepper optional
- 2 tablespoon sugar
Instructions
- Taka a large wok and add ghee to it.
- 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.
- Take half of them in a steel bowl to make salted. Keep another half in wok for making sweet.
- For making salted, add salt and black pepper to makhana in the steel bowl
- For making sweet, add sugar to the wok on slow flame.
- Sugar would start melting. Once it melts and carmelizes, switch off the flame.
- Both the salted and sweet makhana are ready! Enjoy!
Cup of Yum
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.