Heat 1 teaspoon ghee in a heavy bottom pan over medium-low heat. Add makhana, salt, and black pepper powder to the pan and mix well to coat each makhana with ghee.
Roast until the makhana are lightly browned (3-4 minutes), stirring frequently. Remove on a plate and let them cool down to room temperature. The makhana will become crunchy as they cool down.
Perfectly roasted makhana must be crunchy in bite and shouldn’t stick to your teeth. If they are sticking to the teeth, then add them to the pan again and roast them for some more time.