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Caramel phool makhana

Caramel phool makhana with jaggery
5 from 3 votes
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Ingredients

  • Phool makhana - 1 cup
  • Jaggery - 35 grams
  • Ghee - 1 tsp
  • Cardamom powder- pinch

Instructions

  • Dry roast makhana in low flame for 8 -10 minutes. keep mixing well to avoid browning
  • Cook till the makhana turns crispy and crunchy
  • 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

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Notes

  1. I have made caramel fox nuts with jaggery and sugar in equal proportion and it works well
  2. The Key is to turn it off immediately after the jaggery melts else it will become hard
  3. Always move the pan away from the stove after jaggery melts to avoid caramel getting hard
  4. Vanilla extract can be added for extra flavor
  5. Sesame seeds, cashew, or nuts of choice can be added for extra crunch
  6. Adjust the jaggery according to the taste you prefer. I prefer a mild coating so that it tastes caramel and it is not overpowering
  7. Preferably use powdered jaggery or comparatively smaller crystals. If jaggery pieces are big it might turn burnt or jaggery might overcook
  8. Always cook the caramel in low flame
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