1 cup makhana 4 cups milk 1/2 cup condensed milk 1/4 cup sugar (adjust to taste) 1/2 teaspoon cardamom powder 2 tablespoons ghee (clarified butter) A handful of chopped nuts (almonds, cashews, pistachios) for garnish Saffron strands for garnish (optional)
Heat ghee in a pan or kadai over medium heat. Add the foxnuts (makhana) and roast them until they turn crispy and golden brown. This should take about 5-6 minutes. Remove from heat and set aside. In a separate deep pan, bring the milk to a boil. Once it starts boiling, reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally to prevent the milk from sticking to the bottom of the pan. Add the condensed milk and sugar to the simmering milk. Stir well until the sugar is dissolved. Let it cook for another 5 minutes, allowing the flavors to blend. Crush the roasted Makhana into small pieces using your hands or a rolling pin. You can leave some whole for added texture if desired. Add the makhana and cardamom powder to the milk mixture. Stir well and let it cook for an additional 5-7 minutes, allowing the foxnuts to absorb the flavors. Turn off the heat and let the kheer cool down to room temperature. It will thicken as it cools, so if it becomes too thick, you can add a little warm milk to adjust the consistency. Once the kheer has cooled, refrigerate it for a couple of hours or until chilled. Before serving, garnish the makhana kheer with chopped nuts and saffron strands for an extra touch of flavor and presentation. Your creamy and delicious Makhana Kheer is ready to be enjoyed! Serve it chilled as a refreshing dessert.
"Recipe 2 - CRISPY CHILLI MAKHANA "
Ingredients:
MAKHANA OIL BUTTER VINEGAR SOYA SAUCE CHILLI SAUCE KETCHUP RED CHILLI POWDER SALT GINGER GARLIC PASTE GARLIC ONION CORNFLOUR SPRING ONION WATER
FOR COATING TAKE A BOWL ADD 2 TBSP CORNFLOUR SALT AS PER TASTE AND WASTE MIX IT WELL AND COAT THE MAKHANA IN THE MIX WELL FRY THE COATED MAKHANA IN OIL FOR THE SAUCE ADD BUTTER IN A PAN ADD CHOPPED GARLIC AND ONIONS SAUTE IT WELL ADD CHILLI SAUCE ADD TOMATO KETCHUP ADD SOYA SAUCE ADD VINEGAR ADD WATER ADD SALT ADD RED CHILLI POWDER MIX IT WELL ADD THE FRIED MAKHANA AND MIX IT WELL. CONSUME IT IMMEDIATELY FOR BETTER TASTE ENJOY YOUR CRISPY MAKHANA!!
"Recipe 3 - Roasted Makhana"
Ingredients:
2 cups makhana 1 tablespoon ghee (clarified butter) or olive oil Salt to taste Optional seasonings: chaat masala, black pepper, turmeric, chili powder, or any other spice blend of your choice.
Heat a non-stick pan or skillet over medium heat. Add ghee or olive oil to the pan and let it melt. Once the ghee or oil is heated, add the makhana to the pan. Stir well to coat them evenly with the ghee or oil. Roast the makhana on medium-low heat for about 8-10 minutes, stirring continuously to prevent them from burning. The foxnuts should turn crispy and slightly golden brown. Sprinkle salt over the roasting makhana and mix well. If desired, you can add any additional seasonings or spice blends at this point and toss them with the Makhana. This step is optional but adds extra flavor. Continue roasting for another 2-3 minutes, ensuring the Makhana are evenly coated with the seasonings and have turned crunchy. Turn off the heat and let the roasted makhana cool down completely. Once cooled, transfer the roasted makhana to an airtight container or serve immediately as a snack. Enjoy the Roasted Makhana as a healthy and flavorful snack anytime. You can store them in an airtight container for up to a week to enjoy at your convenience."
"Recipe 4 - Makhana Chaat"
Ingredients:
2 cups Makhana 1/2 cup chopped onions 1/2 cup chopped tomatoes 1/4 cup chopped cucumber 1/4 cup chopped bell peppers (capsicum) 1/4 cup chopped coriander leaves 1 green chili, finely chopped (optional) 1 tablespoon lemon juice 1 teaspoon chaat masala 1/2 teaspoon roasted cumin powder Salt to taste 1 tablespoon olive oil 1/4 cup plain yogurt (optional) Sev (crunchy chickpea noodles) for garnish (optional)
Dry roast Makhana until crispy. Mix roasted Makhana, onions, tomatoes, cucumber, bell peppers, coriander leaves, and green chili. Add lemon juice, olive oil, chaat masala, roasted cumin powder, and salt. Toss well. Optional: Add plain yogurt and adjust seasoning. Transfer to serving plates, garnish with chaat masala and sev. Serve immediately and enjoy!
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