Caramel makhana | Gur makhana | Jaggery makhana | Caramel lotus seed

Though makhana recipes are quite popular during fasting and vrats but a major population of India is still not aware of makhana which is mostly produced in our own country ‘India’. Before discussing about the recipe, let me explain about makhana and its usage in culinary.

What is Makhana?

Makhana is also well known by other names like phool makhana, lotus seeds, Euryale ferox and fox nut. It is the seed of purple flower plant Euryale. It grows in water, mostly in ponds and produce starchy white edible seeds. This plant is cultivated for its seeds i.e. makhana. Makhana has many health benefits and therefore plays a vital role in Ayurvedic medicine. Interestingly, Chinese people have also been using foxnut to prepare medicine since ages.

Makhana recipe

Makhana is one of the most versatile seeds I have ever seen. It can be used to prepare different ranges of food recipes. It is frequently used to prepare both sweet and savoury dishes.

In sweet dishes, makhana is mostly used to prepare porridge and pudding or kheer. But few snacks recipes also get prepared with these lotus seeds like gur makhana, caramel makhana with sugar, chocolate makhana etc.

For savoury dishes, it is used to prepare main course like aloo makhana ki sabzi, makhana masala curry and many more. For snack recipes, it used in myriad ways. Sometimes it is roasted and flavoured with different types of spice mixes. Then served as crispy snack or chaat recipe. Sometimes, it is used as one of the elements for stuffing in different types of wraps, patties etc.

Previously, makhanas were not easily available in every state of India. It was mostly used in northern India due to their frequent vrats and fasting. But now a days, everything has become globalised. Hence makhanas are easily available in supermarkets and stores. In fact, even in the UK and USA, makhanas are readily available in Indian grocery stores. You can also get them from online stores too.

Caramel makhana recipe with jaggery is a very simple and easy recipe and the difficulty level of preparing this phool makhana recipe is low. It requires only 5 basic ingredients to prepare the gur makhana. All the ingredients are easily available in any Indian grocery store. The best part of the recipe is that it can be prepared in large quantities without investing any extra effort and time. So, the Jaggery makhana can be a great option as a healthy snacks recipe for any day, especially during winter.

This caramel makhana with jaggery can also be prepared with sugar or brown sugar instead of jaggery. In fact, it would be crunchier when prepared with sugar. But gur makhana aka jaggery makhana is a winter delicacy and is healthier when compared to caramel makhana prepared with sugar.

Health benefits of jaggery

Though phool makhana recipes are mostly popular during vrats but now a days many people opt it in their regular diet due to its immense health benefits. It is always better to have handful of gur makhana than buttery cookies or packaged food. Most importantly, you don’t need to compromise in taste to do it because these caramel makhana are so crunchy, delicious and full of flavours.

Gur makhana with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about the recipe and about the key ingredient of the recipe ‘Makhana’.

Health benefits of makhana

How to make caramel makhana?

To prepare the caramel makhana aka gur makhana, first take a pan and add sesame seeds. Toss it in lowest flame for 30-40 seconds and keep it aside. It enhances the flavour of sesame seeds.

Then in the same pan, add little ghee (Clarified butter) and let the ghee melt. Add makhana into the pan and roast it in low flame for around 6-8 minutes till its crunchy. Stir continuously or else the makhana will not get cooked evenly. Transfer the makhana on a separate plate.

In the same pan, add grated jaggery and 1 tablespoon of water and allow it to melt completely over lowest flame. Don’t cook the jaggery on high flame because it may get burnt or stick to the bottom of the pan very quickly.

Once the jaggery gets melted and start bubbling, add the roasted makhana into the pan and give a nice stir. Add desiccated coconut, toasted sesame seeds, one by one into the pan and give a quick mix. Make sure each makhana gets coated evenly. Switch off the flame and put the pan down.

Transfer the jaggery makhana on a separate dry plate and allow it to cooldown completely to room temperature. Then separate them with the help of your fingers. You can store it in an airtight container for 7-10 days in a cool dry place.

Ingredients:

• 2½ cup Makhana or Foxnuts
• ¾ cup grated Jaggery, tightly packed (Gur)
• ¼ cup desiccated Coconut
• 1 tablespoon Sesame seeds (Til)
• 2 teaspoons clarified Butter (Ghee)
• 1 tablespoon Water

1. Put a pan on flame and allow it to become completely dry. Add 1 tablespoon sesame seeds (Til) once the pan is warm and toast it in lowest flame for a 30-40 seconds. Keep it aside. This step enhances the flavour of the sesame seeds.
   
   

2. In the same pan, add 2 teaspoons ghee (Clarified butter) and let the ghee melt.
   

3. Add 2½ cups of makhana into the pan and roasted it in low to medium low flame for around 6-8 minutes till its crunchy. Stir the makhana continuously or else it will not get cooked evenly. Check the crunchiness of makhana by pressing it with fingers. If it breaks with crunching sound, then it’s done. Then transfer the makhana on a separate plate or bowl.
   

   Note: This step takes some time. So be patient and don’t the turn the flame on high or else your makhana may get burnt.
   

4. In the same pan, add ¾ cup grated jaggery and 1 tablespoon water and allow it to melt completely over lowest flame. Stir on regular interval. The water resists the jaggery to get burnt.
   Note: Don’t cook the jaggery on high flame because it may get burnt or stick to the bottom of the pan very quickly.
   

5. Once the jaggery get melted and start bubbling, cook it low flame for a minute.
   

6. Add the roasted makhana into the pan and give a nice stir.
   

7. Add ¼ cup desiccated coconut into the pan and give a quick mix.
   

8. Add toasted sesame seeds into the pan and give a quick mix. Make sure each makhana gets coated evenly. Stir it until the extra moisture evaporates.
   
   

9. Switch off the flame and transfer the jaggery makhana on a separate dry plate. Allow it to cool down completely to room temperature.
   

10. Separate them with the help of your fingers and store it in an airtight container.

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