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Crunchy Jaggery Makhana recipe

Crunchy Jaggery Makhana

by Leena Kohli (@leenakohli)
5.0
starstarstarstarstar
From 2 ratings
Prep Time
10min
Cook Time
15min
Total Time
25min
IndianSnackVegetarianVeganDairy-FreeGluten-Free

Crunchy Jaggery Makhana! This deliciously sweet and gently spiced snack features makhana (foxnuts) coated in jaggery. Simple to prepare, it's tastier and more addictive than many snacks available. Perfect for satisfying hunger between meals or as a delightful treat any time of the day, these makhanas are irresistible. Try them out and enjoy!

Ingredients

6 Servings
(1 serving = 1 cup)
  • 4cups
    Makhana (Foxnuts)
  • 1 1/2tsp
    Rock salt (divided)
  • 1/2cup
    Almonds (optional)
  • 3tbsp
    Oil
  • 1tsp
    Cumin Seeds
  • 1/2tsp
    Red chilli flakes
  • 1/4tsp
    Black pepper powder
  • 1/2tsp
    Cumin powder
  • 1cup
    Jaggery (powder/grated/chopped)
  • 2tbsp
    Water

Method

Roasting Makhana and Almonds

  1. Heat 1 tbsp of oil in a heavy-bottomed pan over low-medium heat.

  2. Add the makhana (foxnuts) and 1 teaspoon of rock salt. Dry roast, stirring constantly, until they change colour slightly and become crispy, about 5-7 minutes. Transfer to a bowl and set aside.

    Step 1.1: Add the makhana (foxnuts) and 1 teaspoon of rock salt
  3. Dry roast almonds in the same pan for a few seconds until lightly toasted. Remove and set aside with the roasted makhana.

Preparing Jaggery Coating

  1. Add the remaining 2 tbsp of oil in the same pan and warm it over low-medium heat. Add cumin seeds and let them splutter.

  2. Add red chilli flakes, black pepper powder, cumin powder, and remaining rock salt into the oil, stirring well to mix.

  3. Add water and jaggery to the pan. Stir continuously until the jaggery has completely dissolved and the mixture thickens. The consistency should be enough to coat the back of a spoon without being overly thick or liquid.

    Step 2.1: Add water and jaggery to the pan
    Step 2.2: Add water and jaggery to the pan
  4. Add the roasted makhana and almonds to the pan, tossing them in the jaggery mixture until they are evenly coated.

    Step 2.1: Add the roasted makhana and almonds to the pan, tossing them in the jaggery mixture until they are evenly coated
  5. Spread them out on a flat surface lined with parchment paper to cool completely.

    Step 2.1: Spread them out on a flat surface lined with parchment paper to cool completely

Storing

  1. Once cooled, store the crunchy jaggery makhana in an airtight container. Enjoy as a delicious snack any time of the day.

Tips & Tricks

  1. Keep the heat on low to medium to avoid burning the makhana.

  2. Add spices according to your taste preferences.

  3. Spreading out the coated makhanas on parchment paper not only prevents sticking but also ensures they cool down quickly and evenly.

Reviews

5.0
starstarstarstarstar
From 2 ratings
j

jin73

starstarstarstarstar

So yummy and addictive. Very hard to stop eating the crunchy makhana! Great recipe.

l

leila

starstarstarstarstar

Love this recipe. Definitely going to make these again.

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Recipe by

Leena Kohli

(@leenakohli)

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