Caramelised Makhana By Shrddha Shetty


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Caramelised Makhana

Swap popcorn with makhana for a healthier alternative to snacking. Best part is that is NOT made with refined sugar for a double dose of health.
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Cooking Time

15 Min



Rate This Recipe9


  • 1 cup makhana or lotus seeds or foxnuts
  • 1 tbsp jaggery
  • 1 tsp ghee
  • 1 tsp black and white sesame seeds
  • 1/4 tsp sea salt


  1. 1

    Roast Makhana on a frying pan for 7-8 mins on low to medium flame, make sure it is makhana cooked inside out.
  2. 2

    You may need to adjust the time of roasting (plus minus 2 mins) for the perfect crunch while also keeping the colour of makhanas intact to off white.
  3. 3

    Adjustment is subject to quality and packaging of makhana; Tip: Always buy air tight packed makhana.
  4. 4

    Cool the roasted makhanas aside.
  5. 5

    In the meanwhile, prepare jaggery syrup by melting jaggery with ghee on a low flame, in another pan (it would take 30 seconds to a minute).
  6. 6

    Do not over heat the jaggery syrup else the liquid will get a bit burnt taste.
  7. 7

    Quickly mix the hot jaggery syrup into the roasted Makhanas so that the syrup coats each and every makhana seeds.
  8. 8

    Immediately sprinkle black and white sesame seeds and sea salt into the bowl of caramelised Makhanas.
  9. 9

    Black and white sesame seeds to up the health quotient of this snack further and sea salt will give a contrasting yet complimenting flavour to balance the sweetness of Jaggery.

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