Roasted Makhana | Roasted Fox Nuts

Roasted Makhana with step by step photos and short video. Roasted Makhana is a quick  and healthy 10 minutes snack . Makhana also known as phool makhana ,lotus seeds and fox nuts .There is no much of recipe in making Roasted Makhana . All you need to do is roast with little ghee on medium heat ,till it turns crisp and crunchy. Makhana is neutral in taste hence it can be flavoured or spiced as per your choice. Once they are cool , store in airtight containers ,it stays good for a week.

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Apart from munching as a snack , roasted Makhana are used for making Makhana  Kheer , Makhana gravy , Makhana Raita and also Makhana Namkeen. All recipes calls for roasted makhana hence you can roast it and keep in advance and use it as required.

Few other flavours that you can try for flavoursome Roasted Makhana are : Caramel Makhana , Herbed Makhana ( 3 flavours - Mint , Oregano , Mixed Pasta Seasoning ) , Cheese powder Makhana , Onion and Sour Cream  , Peri peri , Cajun Spices . You can try different flavours of your choice.

Makhana or Fox nuts are nutrients  rich and good source of protein , calcium and iron. These low calories fox nuts are best munch for weight loss. Obviously , Roasted Makhana are healthy snack option better than Popcorn and its addictive too.

Usage of Makhana in South India is not much when compared with rest of India. Its only a decade from now , its known to all because of its nutritious value. It's gaining much popularity these days globally as Super food.  Adapting a good lifestyle and introducing nutritious food in diet is a key for healthy living. Incase if you are new to this Makhana ,please start adding it in diet . It's a very healthy snack option.

Makhana are used during fasting ,its one of the best Vrat recipe . So next  time when you fast , you know what you should munch on to keep those hunger pangs at bay 😉 😉 😉

Recipe Card for Roasted Makhana | Roasted Fox Nuts

Recipe

Step by Step directions on making of Roasted Makhana:

Heat 2 tablespoon of ghee / Clarified butter/oil in a deep kadhai.

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Add Makhana and roast on a low heat for about 10-12 minutes .

Allow it to become crispy and crunchy , check the doneness by popping makhana into your mouth 🙂

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Once it's crisp and crunch ,add all the spice powders ,stir well and turn off the heat . Alternatively you can also heat 1 teaspoon of ghee in a tadka pan , add spice powders to it and pour it over the roasted makhana .

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Stir well , once its cools down ,store it in a air tight container.Stays good for 7-10 days.

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