This Roasted Makhana helps make for an excellent in-amongst lunch snack or night snack that’s high on nourishment. you are able to take pleasure in it guilt-no cost together with your chai or espresso.

Makhana being an component in recipes is fairly flexible. it's a fairly neutral taste, so it effortlessly takes to the flavors which might be added to it.

Some extra seeking recipes revealed that it could be roasted to create a snack which was much like popcorn, or else it may be cooked into a kheer or perhaps a curry.

Enable the Makhana neat to place temperature. you could provide it straight away or store in airtight container for later use.

Toast them on a low to medium-lower heat until they switch crisp and crunchy. If you prefer add one teaspoon ghee at this time and roast for an additional one minute. I didn't insert.

minimal in calories and rich in fibre, makhana Positive aspects in weightloss for individuals. It encourages a feeling of fullness and decreases hunger. 

in the event the spices are already lightly roasted in ghee, include 3 cups of makhana to this, and mix it in, ensuring to coat every one of the makhana with flavored ghee.

For generating sweet makhana, insert sugar just after roasting them for just a min. Enable the sugar soften and caramelize and swap off the flame when sugar is completely coated on makhana which is melted totally.

right after roasting or frying, they just pop like popcorn, and taste super delightful. in addition, makhana has a very neutral flavor and therefore you may year them up the way in which you need.

The non-roasted makhanas continue being good in dry container for around number of months. Make sure you soak them in Sunshine right before employing.

2. Add them to the pan (retain the powdery element in the jar) and sprinkle fifty percent in the the exact same paste we made for your spiced makhana. Rub them and insert The remainder and rub. consider not to incorporate the here paste in lumps. Also usually do not powder the makhana while you rub, tackle Carefully.

Hello! I am Anu - previous Project supervisor, now a complete-time blogger. With more than 20 years of cooking experience, I’m listed here to share my tricks regarding how to cook Indian food stuff speedily and easily—no processed ingredients essential.

so far as I’m worried, I’d choose these in excess of popcorn any day! My only problem now is usually that I don’t always get Makhana at my neighborhood shops, so I cannot have this When I would like it.

hi there all, I'm Srividhya, the person behind this weblog. I firmly believe that the mouth is the best way to the heart.