--- title: "Makhana Raita Recipe (Foxnut Raita)" url: https://www.whiskaffair.com/makhana-raita-recipe/ date: 2025-01-21 modified: 2026-10-14 lang: en author: "Neha Mathur" description: "Creamy and crunchy, this makhana raita (foxnut raita) is the side dish your biryani has been waiting for. Make it using my easy recipe." categories: - "Indian" - "Indian Gluten Free" - "Janmashtami" - "Navratri" - "Raita" - "Vrat Recipes" image: https://www.whiskaffair.com/wp-content/uploads/2022/03/Makhana-Raita-2-3.jpg word_count: 1312 --- # Makhana Raita Recipe (Foxnut Raita) Creamy and crunchy, this **makhana raita (foxnut raita)** is the side dish your biryani has been waiting for. Make it using my easy recipe. You may also like these raita recipes: [mooli raita](https://www.whiskaffair.com/mooli-raita-radish-raita/), [bhindi raita](https://www.whiskaffair.com/bhindi-raita/), [pomegranate raita](https://www.whiskaffair.com/pomegranate-raita-recipe/), [beetroot raita](https://www.whiskaffair.com/roasted-beetroot-raita-recipe/), and [boondi raita](https://www.whiskaffair.com/boondi-ka-raita-recipe/). ![Creamy makhana raita in a bowl, topped with whole roasted fox nuts, chopped cilantro and a pinch of red chili powder, with loose makhana and herbs scattered around.](https://www.whiskaffair.com/wp-content/uploads/2022/03/Makhana-Raita-2-1-1200x1800.jpg) ## Quick Look: Makhana Raita **Prep Time:** 5 minutes **Cook Time:** 5 minutes **Cooling Time:** 10 minutes **Total Time:** 20 minutes **Servings:** 4 people **Calories:** Approx. 110 per serving **Dietary Info:** Vegetarian, gluten-free. Suitable for vrat if you use sendha namak instead of regular salt or black salt. **Skill Level:** Easy **Tools Needed:** Pan, mixing bowl, wire whisk, Ziploc bag, rolling pin. ## Table of Contents - Quick Look: Makhana Raita- What Is Makhana Raita?- Ingredients- How To Make Makhana Raita- Variations- Serving Suggestions- Storage Suggestions- Other Indian Condiment Recipes We Recommend- Makhana Raita Recipe (Foxnut Raita) Recipe I use makhana a lot in my daily diet. If you ever visit me, chances are that I have a jar of [roasted makhana](https://www.whiskaffair.com/roasted-makhane-foxnuts/) kept on my counter for munching. I make [makhana kheer](https://www.whiskaffair.com/makhana-kheer-recipe/) and [makhana bhel](https://www.whiskaffair.com/makhana-bhel-recipe/) frequently, and I make this makhana raita on repeat. I have been making this makhane ka raita for almost 20 years now, and no one in my family has gotten bored with it yet. ## What Is Makhana Raita? **Makhana raita** (also called phool makhana raita, makhane ka raita, foxnut raita, or lotus seed raita) is a **North Indian side dish** made by combining roasted and crushed makhana with spiced, whisked yogurt (dahi). Roasted makhana adds a nutty crunch to the cool, creamy yogurt base. Here is how I make it. https://www.youtube.com/watch?v=7IojgtLV5RM ## Ingredients *See the recipe card below this post for ingredient quantities and full instructions.* - **Yogurt** **(Dahi, Curd)** - Make this raita with plain or Greek yogurt. You can also use homemade yogurt, but ensure it's not sour. - **Milk** thins the raita. You can use water in place of milk if you wish. - **Ghee** - Use ghee to roast the makhana. You can replace ghee with coconut oil, but avoid other oils; they won't taste as good. - **Makhana**, also known as foxnuts or lotus seeds, are readily available in Indian grocery stores or online. This raita is a great way to incorporate them into your diet. - **Other** **Ingredients** - You will also need sugar, black salt, [roasted cumin powder](https://www.whiskaffair.com/how-to-make-cumin-powder/), salt, green chilies, red chili powder, and cilantro (fresh coriander leaves). Adjust the green chilies as per your taste. ## How To Make Makhana Raita **Step 1:** Heat 1 tbsp ghee in a pan over medium heat. ![Ghee melting in a pan over medium heat to roast makhana for raita.](https://www.whiskaffair.com/wp-content/uploads/2022/03/Makhana-Raita-Step-1.jpg) **Step 2:** Once the ghee is hot, add 1 cup makhana to the pan and roast until crisp, stirring continuously (4-5 minutes). If not roasted properly, they will be chewy and stick to your teeth, so roast them well. To check whether the makhana is perfectly roasted, crush one between your fingers. It should crumble. Transfer the roasted makhana to a plate and let them cool completely. Warm makhana crushes unevenly and releases steam, softening the pieces before they hit the yogurt. ![Makhana roasted in ghee until crisp and lightly golden, ready to cool before crushing.](https://www.whiskaffair.com/wp-content/uploads/2022/03/Makhana-Raita-Step-2.jpg) **Step 3:** Transfer the cooled makhana to a Ziploc bag and seal it. Save a few for garnishing later, if you wish. ![Cooled roasted makhana in a sealed Ziploc bag, ready to be crushed with a rolling pin.](https://www.whiskaffair.com/wp-content/uploads/2022/03/Makhana-Raita-Step-3.jpg) **Step 4:** Gently crush them using a rolling pin to create a coarse, uneven powder. You want a mix of fine crumbs and chunky pieces; this gives the raita an interesting texture instead of a monotonous mush. ![Roasted makhana coarsely crushed into a mix of fine crumbs and chunky pieces.](https://www.whiskaffair.com/wp-content/uploads/2022/03/Makhana-Raita-Step-4.jpg) **Step 5:** Whisk 1 1/2 cups chilled plain yogurt in a mixing bowl with a wire whisk until smooth and creamy. ![Chilled plain yogurt whisked until smooth and creamy in a mixing bowl.](https://www.whiskaffair.com/wp-content/uploads/2022/03/Makhana-Raita-Step-5.jpg) **Step 6:** Add the following ingredients to the whisked yogurt. - 1/4 cup chilled milk - 2 teaspoons sugar - 1 tsp black salt - 1/2 tsp roasted cumin powder - 1/2 tsp regular white salt - 1 tsp chopped green chilies - 1 tbsp chopped cilantro ![Milk, sugar, black salt, roasted cumin powder, salt, chopped green chilies and cilantro added to the whisked yogurt.](https://www.whiskaffair.com/wp-content/uploads/2022/03/Makhana-Raita-Step-6.jpg) **Step 7:** Mix everything well. ![Spiced yogurt base mixed well, flecked with green chilies and cilantro.](https://www.whiskaffair.com/wp-content/uploads/2022/03/Makhana-Raita-Step-7.jpg) **Step 8:** Add the crushed makhana to the bowl and mix well. If the raita is very thick, whisk in some more cold milk or water to loosen it. It should be pourable but not watery. ![Crushed roasted makhana stirred into the spiced yogurt to make makhana raita.](https://www.whiskaffair.com/wp-content/uploads/2022/03/Makhana-Raita-Step-8.jpg) **Step 9: **Garnish with a sprinkle of red chili powder, some chopped cilantro, and a few whole roasted makhana. Serve immediately to keep the makhana crispy. ![](https://www.whiskaffair.com/wp-content/uploads/2026/03/idea.png) If you prefer soft makhana in your raita, let it sit for 10 minutes before serving. ![Finished makhana raita in a bowl, ready to serve immediately while the makhana is still crunchy.](https://www.whiskaffair.com/wp-content/uploads/2022/03/Makhana-Raita-Step-9.jpg) ## Variations - **Mint Makhana Raita** - Add 10-12 fresh mint leaves (pudina), finely chopped, alongside the cilantro. The mint makes this extra cooling, perfect for summer. - **Tadka Makhana Raita** - Heat 1 tbsp ghee, add 1/2 tsp black mustard seeds, 1/2 tsp cumin seeds, 5-6 curry leaves, 1/4 tsp asafoetida (hing), and a dry red chili. Pour the sizzling tadka over the finished raita for a smoky, restaurant-style touch. This version will not be gluten-free because commercial hing is not gluten-free. - **Pomegranate Makhana Raita** - Fold in 1/4 cup of fresh pomegranate arils just before serving. The jewel-red seeds add sweetness, crunch, and a beautiful presentation for special occasions. - **Vegan Makhana Raita** - Use thick coconut or cashew yogurt instead of dairy dahi. Roast the makhana in coconut oil instead of ghee and use vegan milk instead of dairy milk. The flavor profile shifts but remains delicious. ## Serving Suggestions I like to serve makhana raita with my [Hyderabadi mutton biryani](https://www.whiskaffair.com/hyderabadi-mutton-biryani-recipe/) or [chicken biryani](https://www.whiskaffair.com/hyderabadi-chicken-biryani-recipe/) as a cooling side dish. It also pairs well with [vegetable pulao](https://www.whiskaffair.com/veg-pulao-recipe/), [jeera rice](https://www.whiskaffair.com/jeera-rice-recipe-zeera/), or [peas pulao](https://www.whiskaffair.com/matar-pulao-peas-pulao/). A bowl of makhana raita, paired with [aloo paratha](https://www.whiskaffair.com/aloo-paratha-recipe/) or [plain paratha](https://www.whiskaffair.com/tawa-paratha-recipe/), is a complete, satisfying meal. I also like to serve it with a simple dal-and-rice meal. You can also serve it during vrat like [Navratri](https://www.whiskaffair.com/category/recipes/festival-recipes/navratri-recipe/), Janmashtami, Shivratri, etc. Serve it with kuttu ki puri, [kuttu pakora](https://www.whiskaffair.com/kuttu-singhade-ki-pakodi/), or [sabudana khichdi](https://www.whiskaffair.com/spicy-sabudana-khichdi-recipe/) for a complete vrat thali. Replace regular salt and black salt with sendha namak if making it for vrat. ## Storage Suggestions This raita will keep well in the refrigerator for 2-3 days; the makhanas will get soft, though. I do not recommend freezing it, as the yogurt's texture might change when thawed. **Make-ahead plan:** Prepare the spiced yogurt base and refrigerate it in a covered bowl for up to 24 hours. Roast and store the makhana separately in an airtight container at room temperature for up to 5 days. 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[Add us as a trusted Google source](https://www.google.com/preferences/source?q=https://www.whiskaffair.com/) ## Other Indian Condiment Recipes We Recommend [![Mint chutney served in a bowl.](https://www.whiskaffair.com/wp-content/uploads/2021/04/Mint-Chutney-2-3-600x800.jpg)](https://www.whiskaffair.com/mint-chutney-recipe/)Chutneys GFIndian Gluten FreeVIndian Vegan ### Mint Chutney Recipe (Pudina Chutney) [![A white bowl filled with thick, creamy Cabbage Pachadi chutney topped with a dried red chili, curry leaves, and spices, placed on a burlap cloth next to half a head of cabbage and more dried red chilies.](https://www.whiskaffair.com/wp-content/uploads/2021/02/Cabbage-Pachadi-2-3-600x800.jpg)](https://www.whiskaffair.com/cabbage-pachadi-recipe/)Chutneys VIndian Vegan ### Cabbage Pachadi Recipe (Andhra Style Cabbage Chutney) [![A bowl filled with coarse, golden-brown Karivepaku Podi sits on burlap, surrounded by dried red chilies and green curry leaves, with a blue cloth in the background.](https://www.whiskaffair.com/wp-content/uploads/2021/01/Karivepaku-Podi-2-3-600x800.jpg)](https://www.whiskaffair.com/karivepaku-podi/)Chutneys VIndian Vegan ### Karivepaku Podi Recipe (Curry Leaves Powder) [![A black bowl filled with creamy yellow Bombay chutney garnished with fresh cilantro leaves sits on a rustic wooden tray with cilantro and burlap nearby.](https://www.whiskaffair.com/wp-content/uploads/2020/10/Bombay-Chutney-2-3-600x800.jpg)](https://www.whiskaffair.com/bombay-chutney-recipe/)Veg Curries VIndian Vegan ### Bombay Chutney Recipe (Besan Chutney) ![Bowl of makhana raita (fox nut raita) garnished with whole makhana, cilantro and red chili powder.](https://www.whiskaffair.com/wp-content/uploads/2022/03/Makhana-Raita-2-3-150x150.jpg) [ Print Recipe](https://www.whiskaffair.com/wprm_print/makhana-raita-recipe-foxnut-raita) - 5 from 2 votes ## Makhana Raita Recipe (Foxnut Raita) Creamy and crunchy, this **makhana raita (foxnut raita)** is the side dish your biryani has been waiting for. Make it using my easy recipe. Prep Time5 minutes minsCook Time5 minutes minsCooling time10 minutes minsTotal Time20 minutes mins Course: RaitaCuisine: Indian, North IndianDiet: Gluten Free, Vegetarian Servings: 4 people Calories: 110kcal Author: [Neha Mathur](https://www.whiskaffair.com/about-me/) ### Ingredients 1 tablespoon ghee- 1 cup phool makhana (foxnuts)- 1 and ½ cups plain yogurt (dahi, curd) chilled- ¼ cup milk chilled- 2 teaspoons sugar- 1 teaspoon black salt- ½ teaspoon roasted cumin powder- ½ teaspoon regular white salt or to taste- 1 teaspoon chopped green chilies- 1 tablespoon chopped cilantro (fresh coriander leaves) plus some more for garnishing- red chili powder for garnishingUS Customary - Metric ### Instructions - Heat the ghee in a pan over medium heat.- Once the ghee is hot, add makhana to the pan and roast until crisp, stirring continuously (4-5 minutes).- Transfer the roasted makhana to a plate and let them cool completely.- Transfer the cooled makhana into a Ziploc bag and seal it. Save a few for garnishing later, if you wish.- Gently crush them using a rolling pin to create a coarse, uneven powder. - Whisk yogurt in a mixing bowl with a wire whisk until smooth and creamy.- Add milk, sugar, black salt, roasted cumin powder, salt, green chilies, and cilantro to the bowl and mix everything well.- Add the crushed makhana to the bowl and mix well. If the raita is very thick, whisk in some more cold milk or water to loosen it. It should be pourable but not watery.- Garnish with a sprinkle of red chili powder, some chopped cilantro, and a few whole roasted makhana (if you saved them earlier). Serve immediately to keep the makhana crispy. If you prefer soft makhana in your raita, let it sit for 10 minutes before serving. ### Video ### Notes Swap regular salt and black salt for sendha namak (rock salt) if making it for Vrat.  ### Nutrition Calories: 110kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 929mg | Potassium: 170mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 0.2mg