Flavouredgoodness Sweet Makhanas / Gur Makhana are healthy evening snack indulgence for kids. Prepared using Phool Makhana / puffed lotus seeds and glazed with jaggery and some nuts of your choice.
Fox Nuts / Makhana / Phool Makhana are Lotus seeds grown in water. And is largely produced in northern India, mainly in Bihar. With lots of health benefits, Makhana makes up an healthy snack for kids, elders and even for people who trying for weightloss, as they are low in calories and sodium.
Makhanas are used in different Indian recipes like kheer and curries. We can also prepare sweet and savory snacks using Makhana. This is very simple though time consuming recipe. Maximum cooking time is taken for making the makhanas crunchy. But, its much worth keeping in mind its numerous health benefits.
How to make Sweet Makhana / Gur Makhana with step by step photos:
1. At first Makhanas will be soft and won’t crumble easily. After roasting and stirring continuously for 15-20 minutes, it will be nice crunchy. For testing, take a makhani and press it between your thumb and index finger. It should crumble easily. Now its ready. Switch off the flame and take out from the stove.
2. Take out the makhanas in a plate. In the same pan, heat ghee and jaggery. Cook it on low flame till it completely melts.
Note : If you want to add more jaggery, melt it separately, as it tends to burn quickly, changing its taste.
3. Add the roasted makhanas immediately and mix till it is well coated with jaggery.
4. Add nuts of your choice and mix again till well coated. Switch off the flame. It will stick all together. Separate it when its still hot or you can break it with hand once cooled.
Store it in an airtight container and enjoy as and when you have cravings.
More snack recipes for kids:
Sweet Makhana / Gur Makhana
Cook Time:- 30 minutes
Ingredients:
100 gms Makhana / Puffed Lotus Seeds
1/2 cup heaped Jaggery / Gur / Sharkara
1 tbsp White / Black til ( Sesame seeds/ Ellu)
2 tsp ghee
Method:-
1. At first Makhanas will be soft and won’t crumble easily. After roasting and stirring continuously for 15-20 minutes, it will be nice crunchy. For testing, take a makhani and press it between your thumb and index finger. It should crumble easily. Now its ready. Switch off the flame and take out from the stove.
2. Take out the makhanas in a plate. In the same pan, heat ghee and jaggery. Cook it on low flame till it completely melts.
Note : If you want to add more jaggery, melt it separately, as it tends to burn quickly, changing its taste.
3. Add the roasted makhanas immediately and mix till it is well coated with jaggery.
4. Add nuts of your choice and mix again till well coated. Switch off the flame. It will stick all together. Separate it when its still hot or you can break it with hand once cooled. Store it in an airtight container and enjoy as and when you have cravings.
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