Caramel Makhana|Sweet Makhana with Jaggery is crunchy, deeply caramelized and healthy snack for kids & adults who are on diet.You also have an option of adding nuts like crushed peanuts or sesame seeds.
WHAT IS MAKHANA?
Makhanas are popularly known as lotus seeds, fox nuts, Euryale ferox, gorgon nuts and phool makhana. It’s actually the puffed lotus seeds or the puffed fox nuts that has high nutritional and medicinal values and mostly grown in states of Bihar in Indian.In India Foxnuts are eaten during vrat or fasting.
HOW MUCH MAKHANA TO EAT IN A DAY?
One to two handful of Makhana should be ok and enough to give you the positive health benefits.
IS MAKHANA GOOD FOR HEALTH?
Makhana / Fox nuts are great snack food for diabetics and heart patients as they contain the good fat and have a low quantity of saturated fats. These properties make makhanas a good weight loss food.
MORE MAKHANA RECIPES
VARIATIONS TO MAKE CARAMEL MAKHANA
- You can also use brown sugar instead of sugar.
- Add 2 tablespoon of shredded or desiccated coconut to jaggery mixture for extra taste.
- 1 tablespoon of sesame seeds also can be added to jaggery mixture.
- If you are vegan you can replace ghee with coconut oil or olive oil
TIPS TO MAKE CARAMEL MAKHANA
- Make sure to roast makhana’s before adding to jaggery.Makhana’s should be crispy.
- Do everything in low flame to get the perfect texture and taste .
- If you are making in bulk, do it in batches.
- Can be stored in an airtight container for a week at room temperature.If they are exposed to air they get soggy and doesnot taste well.
HOW TO MAKE CARAMEL MAKHANA STEP BY STEP
Ingredients
HOW TO ROAST MAKHANA:-
Heat ghee in a pan or kadai and add 1 cup of Makhana and dry roast them on very low heat for 4-5 minutes until they are crisp, keep stirring them in between so that Makhana doesnot burn.
To check if they are roasted properly just take one Makhana in hand and crush it ,if it breaks nicely with a crunching sound that means they are done perfectly.Now transfer makhanas to a plate and let them cool.
Then add in the remaining 1 teaspoon of ghee and powdered jaggery to the same pan.
Heat it in low medium flame until jaggery starts to melt and it bubble’s up nicely.
Switch off the flame immediately and add in roasted phool makhana at this stage. Then mix it gently. Keep stirring continuously until the jaggery is well coated with makhana.
Remove the pan from the stove once done. Cool it down and store them in an airtight container.
CARAMEL MAKHANA RECIPE CARD
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Caramel Makhana Recipe
Ingredients
measuring cup used 1 cup = 250 ml
- 1 cup roasted makhana /foxnut/lotus seed
- 2 teaspoon ghee or coconut or olive oil
- 1/4 cup powdered jaggery
Instructions
- How to Roast Makhana:- In a pan or kadai add 1 cup of Makhana and dry roast them on very low heat for 5-6 minutes ,keep stirring them in between so that Makhana does not burn.To check if they are roasted properly just take one Makhana in hand and crush it ,if it breaks nicely with a crunching sound that means they are done perfectly.Now transfer makhanas to a plate and keep aside.Note in this recipe i have used already roasted makhanas.
- Then add in the remaining 1 teaspoon of ghee and powdered jaggery to the same pan.
- Heat it in low medium flame until jaggery starts to melt and it bubble's up nicely.Switch off the flame immediately and add in roasted phool makhana at this stage. Then mix it gently. Keep stirring continuously until the jaggery is well coated with makhana.
- Remove the pan from the stove once done. Cool it down and store them in an airtight container.
Notes
- You can also use brown sugar instead of sugar.
- Add 2 tablespoon of shredded or desiccated coconut to jaggery mixture for extra taste.
- 1 tablespoon of sesame seeds also can be added to jaggery mixture.
- If you are vegan you can replace ghee with coconut oil or olive oil
- Make sure to roast makhana’s before adding to jaggery.Makhana’s should be crispy.
- Do everything in low flame to get the perfect texture and taste .
- If you are making in bulk, do it in batches.
- Can be stored in an airtight container for a week at room temperature.If they are exposed to air they get soggy and doesnot taste well.
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