Peanut Butter Makhana

Looking for a healthy tea-time snack? Then try this quick and easy snack recipe made with phool makhana and peanut butter. It is gluten-free and can be made vegan-friendly.

Ingredients for Peanut Butter Makhana

Few basic ingredients are needed to make this peanut butter makhana recipe.

• Makhana : Plain phool makhana or lotus seeds are used in this recipe. Makhana's are easily available in the 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 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 1 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 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.

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.

Remove the pan from the stove once done. Once they cool down completely, they can be separated and stored in an airtight container.

Variations

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

Tips

• Make sure to roast makhana's before adding to peanut butter. Makhana's should be crispy.
• Do everything in low flame to get the perfect texture and taste.
• Can be stored in an airtight container for a week at room temperature. If these 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

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