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!
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Heat 1 tbsp of oil in a heavy-bottomed pan over low-medium heat.
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.
Dry roast almonds in the same pan for a few seconds until lightly toasted. Remove and set aside with the roasted makhana.
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.
Add red chilli flakes, black pepper powder, cumin powder, and remaining rock salt into the oil, stirring well to mix.
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.
Add the roasted makhana and almonds to the pan, tossing them in the jaggery mixture until they are evenly coated.
Spread them out on a flat surface lined with parchment paper to cool completely.
Once cooled, store the crunchy jaggery makhana in an airtight container. Enjoy as a delicious snack any time of the day.
Keep the heat on low to medium to avoid burning the makhana.
Add spices according to your taste preferences.
Spreading out the coated makhanas on parchment paper not only prevents sticking but also ensures they cool down quickly and evenly.
How do I prepare Crunchy Jaggery Makhana step by step?
To prepare Crunchy Jaggery Makhana, start by heating 1 tbsp of oil in a heavy-bottomed pan over low-medium heat. Add 4 cups of makhana and 1 tsp of rock salt, dry roasting them for about 5-7 minutes until crispy. Set aside. In the same pan, toast almonds briefly, then remove. Next, add 2 tbsp of oil, cumin seeds, red chilli flakes, black pepper, cumin powder, and remaining salt. Stir in water and jaggery, cooking until it thickens. Toss the roasted makhana and almonds in the jaggery mixture, then spread on parchment paper to cool before storing.
Is Crunchy Jaggery Makhana suitable for a vegan diet?
Yes, Crunchy Jaggery Makhana is suitable for a vegan diet as it contains no animal products. The main ingredients are makhana, jaggery, and spices, making it a delicious and healthy snack option for vegans.
What can I substitute for jaggery in Crunchy Jaggery Makhana?
If you don't have jaggery, you can substitute it with brown sugar or coconut sugar. However, keep in mind that the flavor may vary slightly. Adjust the quantity to taste, as these substitutes can be sweeter than jaggery.
How should I store Crunchy Jaggery Makhana to keep it fresh?
To keep your Crunchy Jaggery Makhana fresh, store it in an airtight container at room temperature. It should stay crunchy for up to two weeks. Avoid exposing it to moisture, as this can make the snack soggy.
What are some good pairings for Crunchy Jaggery Makhana?
Crunchy Jaggery Makhana pairs well with a cup of tea or coffee for a delightful snack break. You can also enjoy it as a topping on yogurt or mixed into a trail mix for added sweetness and crunch.
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