Peanut Butter Makhana

5 from 1 vote

Quick and healthy snack recipe made with phool makhana and peanut butter.

Course Appetizer

Cuisine Indian

Keyword peanut butter makhana

Diet Gluten-Free, Vegetarian

Method Stovetop

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 73kcal

Author Bhavana Patil

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.
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 they cool down completely, you can separate them and store them in an airtight container.

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.

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.