Roasted Makhana recipe, Phool makhana recipe, roasted lotus seeds recipe, chocolate makhana, caramel makhana, masala makhana, makhana mixture with step by step pictures is a healthy instant Indian snacks. 4 flavorful roasted makhana recipes is great for kids after – school/ lockdown snacks.
Roasted Makhana recipe, Phool makhana recipe, roasted lotus seeds recipe, chocolate makhana, caramel makhana, masala makhana, makhana mixture with step by step pictures is a healthy Indian snacks. 4 flavorful roasted makhana recipes is great for kids after – school/ lockdown snacks.
For many years I was not aware of this super healthy ingredients. My friend made roasted makhana recipe for evening snacks. She told me that lotus seeds is low in cholesterol, fat and sodium. It is good for weightloss and low calorie snacks. They are beneficial to those suffering from high blood pressure, heart diseases and obesity due to their high magnesium and low sodium content.
I initially tried a basic phool makhana recipe but as my son grow older I tried to introduce all his favorite flavours. Use my roasted makhana recipe as a base and make 4 flavorful snacks. It is also one great option for mid- morning and evening hunger.
How to Roast Makhana?
Makhana can be roasted without oil and butter. If you are looking for a healthy low cholesterol Indians snacks Phool makhana is one great option to consider. For perfect roasted makhana recipe roast them in low flame, and while sauteing the foxnuts always make sure they are mixed well for even browning.
Avoid high flame as it might burn the makhana. Depends on the quantity and also the brand cooking time may slightly vary 8 -10 minutes its all it takes for these super healthy Roasted Makhana recipe.
I don’t want high-calorie options how else can I consume makhana?
With the Roasted Makhana recipe, you can make a lot of healthy Indian snack varieties. Sprinkle some salt to the Roasted Makhana and remove the excess salt by shaking them in a colander. no oil/ no butter plain salted makhana/salt makhana is ready. If you like to add some good fat add some butter and saute the roasted makhana with salt – tasty buttery makhana is ready.
Can I use sugar instead of jaggery?
Sugar can be very well replaced for jaggery. White sugar takes a little longer time to cook so cook it in low flame until the color changes and let it caramelize. I sometimes mix jaggery and brown sugar and make caramel and it works perfectly fine. The key for a perfect caramel is to take off the stove immediately after it is done and mix the makhana immediately.
Also check out Poha chivda and Aval mixture
Roast Makhana
Dry roast 100 grams makhana in low flame for 8 -10 minutes. keep mixing well to avoid browning. Cook til the makhana turns crispy and crunchy
Caramel Phool makhana recipe
Ingredients
- Jaggery - 30 grams
- Ghee - 1 tsp + 1/2 tsp
- Cardamom powder- pinch
- Roasted phool makhana - 1 cup
Instructions
- In a heavy bottomed pan add ghee and jaggery
- Keep stirring it well and break the jaggery crystals
- cook till the jaggery is completely melted and switch the stove immediately
- Move the pan to some other surface and add makhana. Mix well. Caramel phool Makhana is done. Initially it becomes sticky but it turns fine as they cool down
Video
Notes
- I have made caramel makhana with jaggery and sugar equal proportion and it works well
- Key is to turn off immediately after the jaggery melts else it will become hard
- Always move the pan away from the stove after jaggery melts to avoid from caramel getting hard
- Vanilla extract can be added for extra flavor
- Sesame seeds, cashew or nuts of choice can be added for extra crunch
- Adjust the jaggery according to the taste you prefer. I prefer a mild coating so that it tastes caramel and it is not overpowering
- Preferably use powdered jaggery or comparatively smaller crystals. If jaggery is but into big pieces it might turn burnt or jaggery might overcook
- Always cook the caramel in low flame
Ingredients:
Jaggery – 35 grams
Ghee – 1 tsp
Cardamom powder- pinch
Roasted photo makhana – 1 cup
How to make caramel makhana with step by step pictures:
- In a heavy bottomed pan add ghee and jaggery
- Keep stirring it well and break the jaggery crystals
- Cook till the jaggery is completely melted and switch the stove immediately
- Move the pan to some other surface and add makhana
- Mix well. Caramel phool Makhana is done. Initially it becomes sticky but it turns fine as they cool down
Chocolate phool makhana
Ingredients
- Chocolate - 35 g
- ghee - 2 tsp
- Vanilla extract - few drops
- Roasted phool makhana - 3/4 cup + 1/4 cup
Instructions
- In medium flame Add 1+ 1/2 tsp of ghee to pan and let it heat
- After ghee is hot turn off the heat and add chocolate chips
- Mix well and Add 1/2 tsp of ghee and cook for 5 seconds
- Chocolate melts. Add phool makhana
- Add vanilla extract and mix well
- Stir well and make sure chocolate is well coated in makhana. Spread it on plate and let it cool down
Video
Notes
- Extra 1/2 tsp is optional. Chocolate phool Makhana can be cooked without that too
- Avoid cooking chocolate for a long time as chocolate might get burnt
- Adjust the chocolate quantity according your preference
- Chocolate phool makhana takes little longer longer time to dry
- Chocolate can be used instead of chocolate chips
- Mint flavor or any other flavor of choice can be added
Ingredients:
Chocolate – 35 g
ghee – 1 + 1/2 tsp
Roasted phool makhaa – 3/4 cup
how to make Chocolate makhana with step by step pictures:
- In medium flame Add 1 tsp + 1/2 tsp of ghee to pan and let it heat
- After ghee is hot turn off the heat and add chocolate chips
- Mix well and addd 1/2 tsp of ghee
- Turn on the flame to low and cook for 5 – 10 seconds
- Turn off and add phool makhana
- Mix well and add vanilla extract
- Stir well and make sure chocolate is well coated in phool makhana. Spread it on plate and let it cool down
Masala phool makhana
Ingredients
- Roasted phool makhana - 1 cup
- Coconut oil - 1 tsp + 1/4 tsp
- Garlic powder - 1/4 tsp
- Turmeric powder - pinch
- Chilli powder - 1/4 tsp
- Garam masala - 1/4 tsp
- Coriander powder - 1/4 tsp
- Chaat masala - pinch
Instructions
- How to make Masala Makhana with step by step pictures:
- In low flame Add oil to the pan and add all the spice powder except chaat masala and let it cook for 5 seconds
- Add roasted phool makhana and mix well,Cook for a minute
- Add chaat masala and switch off
Video
Notes
- Adjust the spice according to your taste
- Add any masala of your choice for extra flavor
- Dried mint/coriander leaves can be added for extra taste
- Add chaat masala towards the end and avoid cooking it for longtime
- Butter can be added for extra flavor
- After turning off the stove dry cheese powder can be added for extra flavor
Ingredients:
Roasted phool makhana – 1 cup
Coconut oil – 1 tsp + 1/4 tsp
Garlic powder – 1/4 tsp
Turmeric powder – pinch
Chilli powder – 1/4 tsp
Garam masala – 1/4 tsp
Coriander powder – 1/4 tsp
Chaat masala – pinch
How to make Masala Makhana with step by step pictures:
- In low flame Add oil to the pan and add all the spice powder except chaat masala and let it cook for 5 seconds
- Add roasted phool makhana and mix well,Cook for a minute
- Add chaat masala and switch off
Phool makhana mixture
Ingredients
- Roasted phool makhana - 1 cup
- Coconut oil - 1 tsp + 1/2 tsp
- Mustard seeds - 1/4 tsp
- Urad dal - 1/2 tsp
- Channa dal - 1/2 tsp
- Peanuts - few
- Cashew - few
- Curry leaves - few
- Hing - generous pinch
- Turmeric powder - 1/8 tsp
- Chilli powder / sambar powder /idli podi- 1/4 tsp
Instructions
- Add oil to the pan and when oil is hot add mustard seeds, urad dal and change dal and let it splutter
- Sprinkle curry leaves and mix well, add cashew and peanuts and give a quick saute
- Add a cup of roasted makhana and him; cook in low flame for a minute and keep mixing everything well
Video
Notes
- Roasted gram, roasted almonds, walnuts can also be added
- Keep mixing well and cook otherwise dal will turn burnt
Ingredients:
Roasted phool makhana – 1 cup
Coconut oil – 1 tsp + 1/2 tsp
Mustard seeds – 1/4 tsp
Urad dal – 1/2 tsp
Channa dal – 1/2 tsp
Peanuts – few
Cashew – few
Curry leaves – few
Hing – generous pinch
Turmeric powder – 1/8 tsp
Chilli powder / sambar powder /idli podi- 1/4 tsp
How to make Phool makhana mixture with step by step pictures
- Add oil to the pan and when oil is hot add mustard seeds, urad dal and change dal and let it splutter
- Sprinkle curry leaves and mix well, add cashew and peanuts and give a quick saute
- Add turmeric powder,chilli powder, salt and hing and mix well
- Add a cup of roasted makhana and him; cook in low flame for a minute and keep mixing everything well
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