Roasted Makhana is an instant snack that you may eat whenever you like. Phool Makhana, Fox Nuts or Lotus Seeds are loaded with nutrients and are a good source of protein, calcium, and iron. Here is how to make Roasted Makhana at home.
Also, as they are rich of fiber and low on calories, these helps in weight loss as well. My mom used to simply roast these with little ghee and it was our favorite snack to munch on while studying.
Now my son is also a big fan of Roasted Makhana and keeps asking me to make it for him. These can also be eaten during fasting and with the Navratri approaching, I thought to post this simple but yummy recipe. You can make these and store in an airtight container for up to a week.
If you like namkeen kind of snacks more, then you can make Makhana Namkeen as well. I like both of these Makhana-based snacks so much that you would always find them at my home.
Along with Roasted Makhana, you could even indulge yourselves with some yummy Malai Makhana Curry and relish it with some flaky parathas or naan. As of now, here’s a quick recipe which would help you to make Roasted Makhane, note it down, ladies!
BTW, it is so addictive to munch on Roasted Makhane that once you start there’s no turning back! So, on that note, quickly make this and let your clan munch on this healthy snack.
Other flavours that you can try
Try adding some peri peri spice mix to make Peri Peri Roasted Makhana.
You can also make Caramel Makhana just like you make Caramel Popcorn.
Wasabi is a new favourite too.
Add sour cream and onion powder to roasted makhana for a refreshing flavour.
Cheese powder will also work great here.
Add all these powders in ghee or oil and then coat the Makhana with it
How to make Roasted Makhana Step by Step
Heat ghee in a pan.
Roasted Makhana Recipe
Roasted Makhana
Roasted Makhana is an instant snack that you may eat whenever you like. Phool Makhana, Fox Nuts or Lotus Seeds are loaded with nutrients and are a good source of protein, calcium, and iron. Here is how to make Roasted Makhana at home.
Ingredients
- 2 cups Makhana
- 1 tsp Ghee
- Salt to taste If making for fast, use sendha namak
- 1/4 tsp Black pepper powder optional
Instructions
- Heat ghee in a heavy bottom pan.
Add makhana and salt.
- Add black pepper powder if using.
Roast for 5-6 minutes on lo wheat till slightly browned and crispy.
- Cool and store in an airtight container.
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Rekha Vengalil
Never tired these before and they look so stunning. Well captured