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 makhanas are going to be your favorite ones soon!
Roasted Makhanas or lotus seeds (or fox nuts) are loved by everyone at home. This recipe of roasting makhana in ghee using a pan or a iron wok/ Kadai is a breeze to make. When my daughter started pre-school, I wanted her to have a healthy snack during her break times. Learn to make these crispy Phool makhanas that gather in 5 minutes with minimum effort.
These flavorless white lotus seeds adapt easily the flavor of the dish. Made in two ways- the classic salted and crunchy caramelized with sugar, these makhanas taste heavenly. Flavored with Salt (Kala Namak) and Black pepper, the salted makhanas are not spicy, though can be made by adding red chili powder. They are amazingly crispy and have a melt-in-mouth flavor of ghee. Though any oil can be used, I highly recommend roasting them in ghee for perfect taste!
You may simply dry roast the makahanas in a pan without ghee as well. Roasting them is essential as otherwise they may be chewy and not crisp.
A popular and traditional Indian snack, makhana can be used to make variety of recipes- Makhana Kheer, Makhana Chaat, Makhana gravy, Makhana Aloo, etc.
Team these healthy snacks with tea on a fasting day or any day as well.
Find More Energy Bite recipes: Vegan Energy Balls, Jaggery Paratha Churma.
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Why Would You Love This Recipe?
- Healthy Snack Recipe.
- Easy Energy Bites- 5 Min recipe!!
- Recipe with very few ingredients.
- Make Ahead Recipe.
- Gluten-Free
- Can be made Vegan.
- Has both sweet and savory versions.
- Kid's Friendly.
- A perfect energy snack for people who fast on Navratri, Ekadashi or Monday. (Pls Note those who have salt once a day during the fast may follow sweet recipe of makhanas or just roast makhanas in ghee without salt).
- The Best Makhana Recipe Ever!
Ingredients
This recipe uses easy ingredients that may be already in your pantry or can be easily procured from the local grocery stores. For measurements, please refer to the recipe card.
- Makhana- Any good quality brand works well for this recipe. You may use fresh pack from any local; store. Make sure to store them in a dry container for future storage.
- Desi Ghee- Roasting anything in ghee makes my kitchen so nicely aromatic. Gheeadds a crisp layer to them when roasted on a slow flame. Their color changes from white to light yellow after absorbing ghee. You may use any oil, though they taste best in ghee.
Salted Makhanas
- Salt- I have used Indian Black salt (Kala namak), though normal salt would work well too.
- Black Pepper- You may use black pepper powder for adding depth to the flavor of these makhanas.
Sweet Makhanas
- Sugar- Granulated sugar works well. You may use Gud (jaggery) too.
What is Makhana?
Makhana or fox nut or lotus seeds are seeds derived from Euryale ferox plant. Easily available in Asia, it is now a popular edible seed across the world too. They have no flavor or aroma of their own and easily blend in the flavor of any dish.
How To Roast Makhana (Foxnuts)
Salted Makhana
Step 1 Heat Ghee
In a large Kadai or wok, add ghee and gradually add makhana. Roast them on slow flame for about 2-3 minutes. They would absorb ghee and become light yellow. Switch off the flame immediately and keep sauteing for uniform roasting.
You may make keep half of the roasted makhana aside for making sweet.
Step 2 Mix Salt
Take a steel bowl and transfer roasted makhana to it. Sprinkle salt and black pepper and mix well. Enjoy it with tea.
Sweet Makhana
After Step 1 from above,
Step 3 Add Sugar
On simmer flame, add sugar and let it melt. It will start getting coated on makhana. Once it caramelizes, switch off and enjoy.
You may add cardamom power for flavor.
Step 4 Serve It
Serve both the flavor sweet and salted roasted makhana!
Variations
Feel free to add any flavor to these makhanas.
- Mint Makhana- Add dried and crushed mint/ pudina leaves to the roasted makhans when hot.
- Spicy Makhana- Make them hot and spicy by flavoring them with red chili powder, garm masala and Amchur (Dried mango powder).
- Add Caramel or chocolate flavors- You may add caramel or chocolate to the makhanas while roasting till they melt and combine.
FAQs
Yes, makhana are packed with nutrients and are a rich source of calcium, potassium, fiber with almost zero cholesterol.
The best way is to dry roast them and have as is. You may add little ghee while roasting. The other ways are to have them mixed in milk as kheer or make a vegetable curry using them.
A handful can be easily eaten using this recipe. Eating more my cause bloating or constipation.
Storage Suggestions
If there are any leftovers, both salted and sweet makhana can be stored in a dry container with a lid at room temperature for about 1-2 days.
The non-roasted makhanas remain good in dry container for about few months. Make sure to soak them in sun before using.
What To Team With Makhana?
Have these flavored makhanas with tea or coffee or simply have them as is.
Expert Tips
- 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 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 sugar melt and caramelize and switch off the flame when sugar is completely coated on makhana and is melted fully.
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Roasted Makhana Recipe
Equipment
- 1 wok/ kadai heavy-bottomed. I have used iron kadai
- 1 Mixing bowl
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
- 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!
Notes
- 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.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 3 | |
| Amount per serving | |
| Calories | 50 |
| % Daily Value* | |
| Total Fat 1.9g | 2% |
| Saturated Fat 1g | 5% |
| Cholesterol 3mg | 1% |
| Sodium 51mg | 2% |
| Total Carbohydrate 6.9g | 3% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Protein 1.6g | |
| Vitamin D 0mcg | 0% |
| Calcium 17mg | 1% |
| Iron 0mg | 2% |
| Potassium 146mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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