This elegant recipe of Roasted Makhana or Phool Makhana involves slow roasting of makhana dunked in desi ghee for a quick snack! Made in two ways- salted and caramelized with sugar, these crunchy makhanas are going to be your favorite ones soon!
When my daughter started kindergarten, I was so glad I didn’t have to pack a full lunch. But I soon ran into a new problem: what should I pack for her mid-day break?
I needed something she could eat quickly that wouldn't make a mess of her clothes. These roasted makhana became our favorite fix. They are crunchy, easy to make in a big batch, and she loved them!
This recipe of roasting makhana in ghee using a pan or an iron wok/ Kadai is a breeze to make.
These flavorless white lotus seeds adapt the flavor easily. 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 they can be made by adding red chili powder. They are amazingly crispy and have a melt-in-the-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 snacks with tea on a fasting day or any day as well.
Find More Snack recipes: Vegan Energy Balls, Jaggery Paratha Churma.
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 (Foxnuts/ Lotus seeds)- You may use a 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. Ghee adds 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
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 flavors sweet and salted roasted makhana!
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 continue sauteing until the ghee and spices blend evenly.
- 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.
Easy Snacks
Have you tried this recipe? Please leave a comment below and let me know what sides you served it with! If you loved it, feel free to share this post with your friends who love simple Indian cooking.
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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.
- 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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