The ultimate caramel-roasted makhana is here! A perfect munching snack for festive get-togethers or movie nights. Be sure to watch the video!
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Foxnuts (Lotus Seeds)
The Phool Makhana is also known as lotus seeds or foxnuts. It is produced in India, Korea, and Japan. Today, foxnuts are considered an excellent low-calorie, anti-oxidant, gluten-free, vegan superfood.
The caramel-coated roasted makhana is my newfound obsession! I am sure you will ditch the caramel popcorn for this roasted makhana.
I make it for:
- snacking: it is perfect for munching or nibbling throughout the year
- festive parties: it makes an excellent snack for festive get-togethers
- movie night: whether it is a Netflix marathon or a romantic movie night, it has become one of our favourite bowls of snacks to share.
More Reasons To LOVE Caramel Makhana
- 5 ingredient recipe
- gluten-free snack
- zero prep work is required
- no syrup or artificial flavour
- takes minimal time to get ready
The CHEAT Caramel
I like to call it CHEAT caramel. Why? Because it is a quick caramel made with unrefined, raw sugar also known as jaggery.
The raw sugar has a natural, caramel-like nutty taste. All you need to do is melt it, get a caramel-like consistency using water, and season with a pinch of salt.
You do not need pro-level cooking skills, tons of ingredients, a cooking thermometer, or any syrup/glucose to make this quick and easy caramel sauce.
Ingredients You’ll Need
- Foxnut (lotus seed or Phool Makhana): You can get packets of it in grocery stores selling Indian ingredients.
- Ghee is used for roasting the foxnut. You can use butter or coconut oil (for the vegan version).
- Jaggery Powder is the USP of this CHEAT caramel sauce. The unrefined, raw sugar gives a nutty taste and a beautiful colour to the sauce.
- Water to liquefy the caramel. You can use milk as well instead of water to make this caramel for roasted makhana.
- A pinch of sea salt balances the sweetness of caramel and makes it savoury.
Watch Caramel Makhana Video
My Tried and True Tips
- Roast makhana till they turn crisp. If the foxnuts are not crunchy, after caramel coating they will become soggy.
- Continuously stir the caramel after adding water to make sure the jaggery is nicely dissolved and there are no lumps.
- Allow the caramel-coated makhana to cool down completely on a tray before serving or storing.
- You can store caramel roasted makhana for 1 – 2 days in an airtight container at room temperature. I suggest serving or enjoying them within a few hours of making them.
More Ways To Eat Foxnut
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Caramel Roasted Makhana Recipe
Ingredients
- ¼ Cup ghee (clarified butter)
- 2 Cup foxnut (makhana)
- ½ Cup jaggery powder
- ¼ Cup water
- 1 teaspoon salt
Instructions
- Heat ghee in a frying pan. Add foxnut and fry till nuts are crispy and crunchy. Keep stirring them while roasting. Transfer to a plate.
- In the same pan, add jaggery powder. Spread it into a thin layer. Over low heat, melt the jaggery powder. If required, stir gently at regular intervals.
- Once jaggery powder is melted, add water. Continuously stir the caramel in the clockwise direction to dissolve jaggery lumps. Let the caramel bubble till it turns into a smooth liquid.
- Add salt. Stir to combine.
- Once the caramel is turned into a silky, smooth liquid, add ghee roasted foxnut. Quickly coat them with caramel.
- Transfer to a large tray. Spread evenly. Allow to cool down for 15 minutes.
- Serve caramel roasted makhana.
Recipe Notes:
- Roast makhana till they turn crisp. You can use butter as well instead of ghee.
- Continuously stir the caramel after adding water to make sure jaggery is nicely dissolved and there are no lumps.
- Allow the caramel-coated makhana to cool down completely on a tray before serving or storing.
Jasmeet says
Easy and amazing.
Hina Gujral says
Yes indeed.