Recipes of Makhana

INGREDIENTS

• 2 cups MAKHANA-G fox nuts
• 1 tbsp ghee
• 1/2 tsp red chilli powder
• 1/2 tsp cumin powder
• 1/4 tsp turmeric
• Salt to taste
• A pinch of chaat masala

METHOD

1. Heat ghee in a wide pan. Add makhana and roast on low flame until crisp (6–8 minutes).
2. Sprinkle chilli, cumin, turmeric, salt and chaat masala. Toss well.
3. Cool completely so they stay crunchy. Store in an airtight jar.

INGREDIENTS

• 1 cup MAKHANA-G fox nuts
• 1 litre full-fat milk
• 1/3 cup sugar
• A pinch of saffron
• 6–8 pistachios, chopped
• 4 almonds, slivered
• 1/4 tsp cardamom powder

METHOD

1. Dry-roast makhana until lightly golden, then crush half of them.
2. Boil milk, add whole and crushed makhana, simmer 15 minutes.
3. Add sugar, saffron and cardamom. Cook till creamy.
4. Garnish with pistachios and almonds. Serve warm or chilled.

INGREDIENTS

• 2 cups MAKHANA-G fox nuts
• 2 onions, sliced
• 2 tomatoes
• 12 cashews
• 1 tsp ginger-garlic paste
• 1/2 tsp garam masala
• 1/2 tsp turmeric
• 2 tbsp ghee
• Salt, coriander leaves

METHOD

1. Roast makhana in 1 tbsp ghee until crisp; set aside.
2. Make a paste of onion, tomato and cashews. Cook in remaining ghee with ginger-garlic, turmeric and salt.
3. Add 1 cup water, simmer, then fold in roasted makhana and garam masala.
4. Garnish with coriander. Serve with roti or rice.

INGREDIENTS

• 2 cups roasted MAKHANA-G fox nuts
• 1 onion, chopped
• 1 tomato, chopped
• 1 green chilli, minced
• Handful of coriander
• 2 tbsp green chutney
• 1 tbsp lemon juice
• Chaat masala, salt

METHOD

1. Roast makhana until crisp and cool them.
2. Mix onion, tomato, chilli, coriander, chutney, lemon and chaat masala.
3. Toss in the makhana just before serving so they stay crunchy.

INGREDIENTS

• 2 cups MAKHANA-G fox nuts
• 100 g dark chocolate
• 1 tsp ghee
• A pinch of sea salt
• Optional: cocoa powder

METHOD

1. Roast makhana in ghee until crisp. Cool fully.
2. Melt chocolate over a double boiler.
3. Dip or drizzle over the nuts, sprinkle salt, set on a tray.
4. Chill 15 minutes. A guilt-light festive bite.

INGREDIENTS

• 1 cup basmati rice, soaked
• 1 cup MAKHANA-G fox nuts
• 1/2 cup green peas
• 1 tsp cumin
• 2 green cardamom
• 1 bay leaf
• 1 tbsp ghee
• Salt, 2 cups water

METHOD

1. Roast makhana in a little ghee; keep aside.
2. Temper cumin, cardamom and bay leaf. Add rice, peas, salt and water.
3. Cook until rice is almost done, then fold in makhana.
4. Rest 5 minutes. Fluff and serve with raita.