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Roasted Masala Makhana Recipe
Masala Makhana — Quick, Easy & Crunchy
🍽️ Ingredients
| Item | Quantity | Notes |
|---|---|---|
| Makhana (Fox Nuts) | 2 cups | Whole, raw |
| Ghee or Oil | 1 teaspoon | Ghee gives a richer flavor |
| Turmeric Powder | 1/4 teaspoon | Haldi |
| Red Chili Powder | 1/2 teaspoon | Adjust to taste |
| Black Pepper Powder | 1/4 teaspoon | Freshly ground if possible |
| Chaat Masala | 1/2 teaspoon | Adds tanginess |
| Salt | To taste |
Tip: For a nutty aroma, use ghee. To keep it vegan, use a neutral oil (e.g., sunflower or light olive oil).
👩🍳 Instructions
- Dry Roast the Makhana: Heat a heavy-bottomed pan on medium-low. Add the 2 cups of makhana and dry roast for 5–7 minutes, stirring constantly until crunchy and snapping when pressed. Remove and set aside.
- Heat Ghee/Oil: In the same pan, heat 1 teaspoon ghee or oil on low flame.
- Add Spices: Reduce flame to the lowest setting. Add turmeric, red chili powder, black pepper, and salt. Stir quickly for about 10 seconds to toast the spices—don't burn them.
- Coat the Makhana: Immediately add the roasted makhana back to the pan. Toss vigorously for 1–2 minutes until evenly coated with spiced ghee.
- Finish: Turn off heat. Sprinkle chaat masala and give a final toss.
- Cool & Store: Let the masala makhana cool completely before storing in an airtight container. They stay crisp for several days.
Variations & Serving Ideas
- Add a pinch of roasted cumin powder for warmth.
- Toss with a few roasted peanuts or roasted chana for extra bite.
- Sprinkle lemon zest (a little) instead of chaat masala for a bright twist.
Makhana Kheer (Fox Nut Pudding)
Makhana Kheer Recipe
This is a rich, creamy, and healthy Indian dessert often made during fasts (vrat/upwas) or special occasions.
🍽️ Ingredients
| Item | Quantity | Notes |
|---|---|---|
| Makhana (Fox Nuts) | 1 cup | |
| Milk | 1 litre | Full-fat milk works best for a rich texture |
| Sugar | 1/4 to 1/2 cup | Adjust to your preference |
| Ghee (Clarified Butter) | 1 teaspoon | |
| Cardamom Powder | 1/2 teaspoon | Elaichi powder |
| Saffron Strands | 5–6 | Optional, for colour and flavour |
| Chopped Nuts | 2 tablespoons | Almonds, pistachios, or cashews |
| Raisins (Kishmish) | 1 tablespoon | Optional |
👩🍳 Instructions
- Roast Makhana: Heat the ghee in a pan or kadhai over medium-low heat. Add the makhana and roast until they become crunchy (about 3–4 minutes).
- Roughly Grind: Take half of the roasted makhana and pulse them in a blender to make a coarse powder. Keep the other half whole. This ground portion helps thicken the kheer.
- Boil Milk: Pour the milk into a heavy-bottomed pan and bring it to a boil. Reduce the heat to medium-low and let the milk simmer, stirring occasionally, until it slightly thickens and reduces by about 1/4th. Add the saffron strands now, if using.
- Add Makhana: Add the whole makhana and the coarsely ground makhana powder to the simmering milk. Cook for about 5–7 minutes, stirring, until the makhana softens and the kheer starts to thicken further.
- Sweeten and Finish: Stir in the sugar and continue to simmer for another 2 minutes until the sugar dissolves completely. Add the cardamom powder, chopped nuts, and raisins.
- Serve: Turn off the heat. Makhana Kheer can be served hot or chilled.
Makhana Matar Curry (Fox Nut and Pea Curry)
Matar Makhana Curry Recipe
This is a rich, restaurant-style curry where the makhana absorb the flavor of the gravy beautifully.
🍽️ Ingredients
| Item | Quantity | Notes |
|---|---|---|
| Makhana (Fox Nuts) | 1 cup | Lightly roasted (as in the first recipe) |
| Green Peas | 1/2 cup | Matar, frozen or fresh |
| Onion Paste | 1/2 cup | 1 large onion, pureed |
| Tomato Puree | 3/4 cup | 2 medium tomatoes, pureed |
| Ginger-Garlic Paste | 1 teaspoon | |
| Cream (Malai) | 2 tablespoons | Optional, for richness |
| Oil/Ghee | 2 tablespoons | |
| Turmeric Powder (Haldi) | 1/4 teaspoon | |
| Coriander Powder (Dhaniya) | 1 teaspoon | |
| Cumin Powder (Jeera) | 1/2 teaspoon | |
| Kashmiri Red Chili Powder | 1 teaspoon | For color, less spicy |
| Garam Masala | 1/2 teaspoon | |
| Salt | To taste | |
| Water | As needed | For gravy consistency |
| Fresh Coriander | — | For garnish |
👩🍳 Instructions
- Roast Makhana: Lightly dry-roast the makhana for 3–4 minutes until crisp. Set aside.
- Sauté Aromatics: Heat oil/ghee in a pan or pot. Add the onion paste and sauté on medium heat until it turns light brown (about 5–7 minutes).
- Add Ginger-Garlic: Add the ginger-garlic paste and sauté for another minute until the raw smell is gone.
- Cook Spices: Reduce the heat to low. Add turmeric, coriander, cumin, and chili powder. Stir quickly for about 30 seconds to toast the spices without burning.
- Add Tomato: Pour in the tomato puree and salt. Cook the gravy on medium heat, stirring occasionally, until the oil begins to separate from the sides (about 8–10 minutes).
- Simmer: Add the green peas and 1 to 1.5 cups of water. Bring the mixture to a boil, then cover and simmer for 5 minutes until the peas are tender.
- Add Makhana: Stir in the roasted makhana and garam masala. Cook for 2-3 minutes. The makhana will start soaking up the liquid.
- Finish: Stir in the cream (if using). Check for salt and adjust. Garnish with fresh coriander leaves.
- Serve: Serve the Makhana Matar Curry hot with Roti, Naan, or Steamed Rice.
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