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Home » Recipes » Makhana

Peanut Butter Makhana

Sep 29, 2022. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Are you looking for a healthy tea-time snack? Then try this quick and easy snack recipe made with phool makhana and peanut butter. Gluten-free and can be made vegan-friendly.

peanut butter makhana served in a bowl

Ingredients for Peanut Butter Makhana

List of basic ingredients needed to make this peanut butter makhana recipe.

  • Makhana : I have used Plain phool makhana or lotus seeds. Makhana's are easily available in Indian grocery stores. Even though the package says roasted makhana, I highly recommend to pre-roast before using them.
  • Peanut Butter: You can use either unsweetened creamy or crunchy peanut butter. I have used store-bought creamy peanut butter.
  • Ghee or oil: Ghee gives a nice flavor, but you can also replace it with coconut oil or any vegetable oil if you are a vegan.
  • Salt: is optional.

How to Make Peanut Butter Makhana

How to Roast Makhana:- In a pan, add one teaspoon of ghee, 1 cup of Makhana, and roast them on very low heat for 5-6 minutes. Keep stirring them in between so that Makhana does not burn.

To check if correctly roasted, 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 them aside.

step to roast the makhanas in ghee collage

Add peanut butter to the same pan and turn off the heat. Stir in for a few seconds until it completely melts.

Add a pinch of salt and the roasted makhana at this stage, and then gently mix until well coated.

step to add roasted makhanas into peanut butter collage

Remove the pan from the stove. Once they cool down completely, you can separate them and store them in an airtight container.

peanut butter makhana served in a bowl

Variations

  • Use almond butter instead of peanut butter for a variation.
  • You can add 1 tablespoon of shredded or desiccated coconut to the peanut butter mixture for extra taste.
  • You can also add 1 tablespoon of sesame seeds to the peanut butter mixture.
  • If you are vegan, you can replace ghee with coconut oil or olive oil.

Tips

  • Make sure to roast makhanas before adding them to peanut butter. Makhanas should be crispy.
  • Do everything in low flame to get the perfect texture and taste.
  • You can store it in an airtight container for a week at room temperature. If they are exposed to the air, they get soggy and does-not taste well.

More Indian Makhana Recipes

  • Spicy Masala Makhana
  • Makhana Chivda
  • Paneer Matar Makhana
  • Makhana Kheer
  • Mint/Pudina Makhana
  • Chocolate Makhana
  • Moringa Makhana
Tried this recipe?Don’t forget to give a ★ rating below
peanut butter makhana served in a bowl

Peanut Butter Makhana

Bhavana Patil
Quick and healthy snack recipe made with phool makhana and peanut butter.
5 from 1 vote
Print Recipe Pin Recipe
Servings: 4
Calories : 73
Course: Appetizer
Cuisine: Indian
Diet: Gluten-Free, Vegetarian
Method: Stovetop
Prep Time : 5 minutes
Cook Time : 10 minutes
Total Time : 15 minutes

Ingredients
  

Measuring cup used 1 cup = 250 ml

  • 1 cup roasted makhana /foxnut/lotus seed
  • 1 ½ tablespoons unsweetened peanut butter (creamy or crunchy)
  • 1 teaspoon ghee (or coconut oil)
  • a pinch salt optional

Instructions
 

  • How to Roast Makhana:- In a pan, add one teaspoon of ghee, 1 cup of Makhana, and roast them on very low heat for 5-6 minutes. Keep stirring them in between so that Makhana does not burn.
    To check if correctly roasted, 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.
    step to roast the makhanas in ghee collage
  • Add peanut butter to the same pan and turn off the heat. Stir in for few seconds until it completely melts.
    Add a pinch of salt and the roasted makhana at this stage, and then gently mix until well coated.
    step to add roasted makhanas collage
  • Remove the pan from the stove. Once they cool down completely, you can separate them and store them in an airtight container.
    peanut butter makhana served in a bowl

Notes

Variations

  • Use almond butter instead of peanut butter for a variation.
  • You can add 1 tablespoon of shredded or desiccated coconut to the peanut butter mixture for extra taste.
  • You can also add 1 tablespoon of sesame seeds to the peanut butter mixture.
  • If you are vegan you can replace ghee with coconut oil or olive oil.

Tips

  • Make sure to roast makhanas before adding to peanut butter. Makhanas should be crispy.
  • Do everything in low flame to get the perfect texture and taste.
  • You can store it in an airtight container for a week at room temperature. If they are exposed to the air they get soggy and does-not taste well.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 73kcalCarbohydrates: 6gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 28mgPotassium: 148mgFiber: 1gSugar: 1gVitamin A: 4IUCalcium: 16mgIron: 1mg
Keyword peanut butter makhana
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More Healthy Phool Makhana Recipes

  • Paneer Matar Makhana Curry
  • Moringa Makhana Recipe
  • Peri Peri Makhana
  • Makhana Paratha Recipe (Lotus Seed Paratha)
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Hi There! Welcome to my blog! I’m Bhavana. Here you’ll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer recipes plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love. More about me →

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