Category: Recipes

Ingredients

• 4 medium potatoes — cooked and mashed
• Makhana — 1 cup
• Green chillies  — 2 finely chopped
• Roasted peanuts-2 tablespoons, roughly crushed
• Coriander leaves — 2 tablespoons, finely chopped
• Fennel seed (saunf) powder — 1 teaspoon
• Garam masala powder — 1 teaspoon
• Chaat masala — 1 teaspoon
• Cooking oil — 4–5 tablespoons
• Salt to taste

Instructions

1. Roast the makhanas in ghee until they are crunchy. Once cooled, grind them into a fine powder.
2. In a mixing bowl, combine the coarsely crushed Makhana, mashed potatoes, and the remaining ingredients. Mix thoroughly. To taste, adjust the salt and spices.
3. Make round or oval patties out of the mixture. Lightly sauté in a pan until golden brown on both sides. You can also use an air fryer. 
4. Serve with ketchup or pudina chutney.

Ingredients

• Makhana – 1 cup
• Peas — 1 cup
• Onion 2 large, diced
• Tomato 1 large, diced
• Red chilli powder — 1 tbs
• Coriander powder — 1 tbs
• Garam Masala — 1 tbs
• Turmeric-1 tbs
• Cashew nuts – fistful
• Ginger garlic paste- 1tbs 
• Cumin – 1 tsp

Instructions:

1. Place the Makhana in a preheated pan and roast until crunchy. Place on a plate and set away.
2. Heat the oil, then add the ginger garlic paste and half of the chopped onions and cook until they are just browned. Toss in the diced tomatoes and cook until soft. Turn off the heat and add the cashews, which have been warming in the tub. Allow for cooling before adding to the mixer with a splash of water.
3. In a saucepan, heat some additional oil. Stir in jeera/cumin until it begins to crack. Half of the chopped onions should be added to the pan and fried. Fill the mould with the onion-tomato paste. Simmer For 3–4 minutes, it’s always good.
4. Add the red chili powder, turmeric, coriander powder and garam masala. Mix well. Cover the pan and cook until the oil dissolves.
5. Add half a cup of water, peas and salt. Cover the pan with a lid and simmer for 4–5 minutes.If you like your peas a little soft and overcooked, you can cook them in the pressure cooker for 2-3 whistles. 
6. Drop the roasted makhana in, let it simmer for a minute, then turn off the heat. As the mixture cools, the lotus seeds soak up the water and thicken the sauce. Coriander leaves or dried red peppers can be used as garnish. Relish this with chapati or rice.

Ingredients

1. Diced carrot – 1

2. Diced beetroot – 1

3. Chopped cucumber – 1

4. Chopped tomato – 1

5. Pumpkin seeds – 1 tbsp

6. Black salt – as per taste

7. Lemon juice – 1 tbsp

8. Roasted makhana – half cup

Instructions

1. Dry roast the makhana

2. Add all the vegetables in a bowl

3. Add pumpkin seeds, black salt and lemon juice to the bowl

4. Add roasted makhana and give it a good stir

Enjoy this salad immediately for freshness, fibre, and instant energy…

Need a healthy pick-me-up drink to give you a quick energy boost? This Makhana and Dry Fruits Health Drink Mix is the perfect drink to kickstart your day.

And it’s super easy to prepare. Here’s the recipe:

Makhana and Dry Fruits Health Drink Mix Recipe

Ingredients

1. Roasted makhana – 2 cups

2. Almonds – 1 cup

3. Walnuts – 1 cup

4. Fennel seeds – 1 tbsp

5. White sesame seeds – 3 tbsp

6. Pinch of saffron

Instructions

1. Dry roast makhana till it turns crunchy

2. Dry roast fennel seeds

3. Dry roast white sesame seeds

4. Dry roast the dry fruits – almonds, walnuts, saffron

5. Add all the ingredients in a mixer and make fine powder

6. Add 1 tablespoon of this powder to warm or cold milk and enjoy

Tadaaaa….your healthy makhana and dry fruits mix can be stored and used as you wish.

Recipe credit: Sharada Prabhu, Bangalore

Chocolate Makhana is a great option if you are a dessert lover and also like munching something sweet post lunch or dinner. It is a simple, quick, and easy recipe for chocolate lovers. This is an instant recipe for kids. It is perfect for a kiddie snack box or to satisfy your sweet cravings.

Ingredients

1. Roasted makhana- 1 cup
2. Ghee/Butter – 1 tbsp
3. Chocolate(Dark/Milk) – ¼ cup
4. Chopped cashews and almonds (optional) – 1tsp each

Instructions

1. Dry roast the dry fruits until light brown.
2. Also, dry roast the makhanas until it turns crunchy and crispy.
3. In a bowl, take the cut pieces of chocolates and melt it using the double boiling technique. You can also melt in the microwave oven.
4. Add the roasted makhana, almonds, and cashews and give it a toss until it is well coated with the melted chocolate.
5. Spread the coated makhana over a greased plate and refrigerate for half an hour.

Chocolate Makhanas are ready to eat. Enjoy!

 

Makhana Milkshake is similar to any other milkshake. The goodness of makhana adds nutritional value to your milkshake and is best to have during summers. As makhana blends easily with any flavor, it would not only make your shake healthy but also gives an excellent texture to your milkshake.

Ingredients

1. Roasted Makhana – 8-10 pieces
2. Sugar – 1tbsp (optional as ice cream is used)
3. Chilled milk – 1 cup
4. Vanilla Ice Cream – 1 scoop
5. Almonds – 4
6. Cashews – 4

Instructions

1. In a mixture jar take roasted makhanas, almonds, cashews, and grind it into fine powder.
2. Take a glass and put this powder and add chilled milk to it.
3. Finally, add a scoop of Vanilla Ice cream and serve!

Healthy Tips

1. You can replace sugar with jaggery or dates.
2. You can also avoid ice cream and add one chilled banana for thickness.

 

Aloo Makhana Pops is a delicious and easy snack made with boiled potatoes and Fox Nuts or Lotus Seeds popularly known as Makhana or Phool Makhana. It is quick and easy and suitable for kids’ lunchboxes or tea-time snacks.

Ingredients

1. Boiled potatoes – ½ cup
2. Makhana/ lotus seeds – 1 cup
3. Ghee – 1tsp
4. Salt to taste
5. Mint leaves finely chopped – 1tsp
6. Coriander leaves finely chopped – 1 tsp
7. Oil – 1 tsp 
8. Cumin seeds – 1/2 tsp 
9. Green chilli finely chopped – 1/2 tsp 
10. Red chilli powder – ¼ tsp
11. Jeera powder –  ¼ tsp
12. Chaat masala –  ¼ tsp  (optional)
13. Pinch of garam masala (optional)
14. Lemon juice – ½ tsp

Instructions

1. Heat 1 tsp ghee in a pan.
2. Add makhana and roast it for 8-10 mins until it becomes crunchy, on low flame. Once it’s ready, transfer it into a bowl.
3. In the same pan take 1tsp oil, cumin seeds, and green chillies and allow it to splutter and then add boiled potatoes along with the spice powders and salt. Let it roast for 2 mins.
4. Add roasted makhana and mix well.
5. Finally add coriander leaves, pudina leaves, and lemon juice.
6. Switch the flame off, make small grape size balls from the mixture, and serve hot with ketchup or chutney.

Makhana Kheer is a dessert that is often made during Mahashivratri, Navratri, and even during fasting. This kheer is similar to other kheers yet extremely delicious and healthy. Makhana kheer is super easy to prepare and a great treat to your taste buds.

Ingredients

1. Makhana ( Fox Nuts or Phool Makhana) – 4 cups
2. Milk – 1.5 Ltr
3. Grated/desiccated coconut – ½ cup
4. Cardamom powder — 2 tsp
5. 10 -12 cashews or 10 -12 almonds – blanched and sliced
6. Raisins – 1tbsp
7. Condensed milk- 400gms (1tin)
8. A pinch of saffron (optional)
9. Ghee (clarified butter) – 2-3 tbsp

Instructions

1. Take 2 tbsp of ghee in a pan and fry cashews and raisins until it turns golden brown. Keep these aside.
2. In the same pan, add makhanas and roast until it is crunchy. Keep it aside.
3. Blend 2/3rd of makhanas in a blender and keep it aside.
4. Heat milk and stir at intervals and let it come to a boil. 
5. Add makhana powder into the milk and stir it for a minute and then add remaining whole roasted makhana into the mixture.
6. Add sweetened condensed milk, stir and cook for another 2 mins.
7. Add cardamom powder and saffron to the milk and keep stirring it for another 2 minutes.
8. Let it boil for another 8 – 9 mins until makhana softens and milk thickens.
9. Lastly, add the fried cashews and raisins.
10. You can serve it hot/warm/chilled as per your choice.

Are you a Kaju Katli Lover? If so then try Makhana Katli /Burfi which is equally delicious and adds variety to your regular sweet fare. Makhana Katli is a simple sweet delicacy that you can prepare within 10 mins.

Ingredients

1. Lotus Seeds (Makhana) – 2 cups
2. Ghee – 2½ tsps
3. Desiccated coconut – ½ cup
4. Sugar – ½ to 1 cup according to taste
5. Water – ½ cup
6. A pinch of green cardamom powder
7. Pista slices for garnish

Instructions

1. Heat 1 tsp ghee in a pan.
2. Add makhana and roast it for 8-10 mins until it becomes crunchy, on low flame. Once it’s ready, transfer it into a bowl and let it cool.
3. Blend roasted makhana in a blender separately into fine powder.
4. Add 1tsps ghee into a pan. Add makhana powder, desiccated coconut and mix on low/medium flame until it is slightly aromatic for 3 mins
5. In a separate pan, add sugar, water, and heat till it turns into a thick syrup.
6. Add the sugar syrup, green cardamom powder into the makhana powder pan and mix well. Cook till the mixture leaves the pan and turns slightly brown.
7. Grease a tray/plate with ghee on all sides. Transfer the mixture and spread it evenly.
8. Sprinkle pista flakes over the burfi and press gently. Makhana katli is ready!

Makhana Raita is one of the simplest Indian vegetarian dishes made with roasted makhana (puffed lotus seed/ fox nut) along with curd and some Indian spices.

Makhana Raita can be served with Pulao, Biryani and even Parathas. This is an easy and simple variation to the normal vegetable raita which we have regularly.

Ingredients

1. Curd/Dahi/ Yogurt – 1 cup
2. Phool makhana – ½ cup
3. Red chilli powder – ½ tsp
4. Cumin powder – ¼ tsp
5. Garam masala powder – pinch
6. Black pepper powder – ¼ tsp
7. Chaat masala – ¼ tsp
8. Chopped green chilli – ½ tsp
9. Chopped coriander leaves – 1 tbsp
10. Ghee – 2 tbsp
11. Salt – as per taste

Instructions

1. Heat 2 tbsp ghee in a pan.
2. Add Makhana and roast it for 8-10 mins until it becomes crunchy, on low flame. Once it’s ready transfer into a bowl and allow it to cool.
3. Take curd and whisk it until it’s smooth and add all the other ingredients (red chilli, chaat masala, salt, green chilli, garam masala, cumin powder, pepper powder, chopped coriander leaves).
4. Refrigerate the mixture without adding Makhanas.
5. Add roasted makhanas 10 mins before serving.