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Home » Indian Dessert Recipes » Caramel Roasted Makhana Recipe

Published: Oct 23, 2024 | Modified: Oct 23, 2024 by Hina Gujral

Caramel Roasted Makhana Recipe

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The ultimate caramel-roasted makhana is here! A perfect munching snack for festive get-togethers or movie nights. Be sure to watch the video!

Estimated reading time: 3 minutes

side shot of caramel roasted makhana in a glass mug
Jump to:
  • Foxnuts (Lotus Seeds)
  • The CHEAT Caramel
  • Ingredients You’ll Need
  • My Tried and True Tips
  • Caramel Roasted Makhana Recipe

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
close up shot of caramel makhana stacked in a platter

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 for caramel roasted makhana

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.
side shot of caramel roasted makhana in a glass mug

More Ways To Eat Foxnut

  • Phool Makhana Curry
  • Kesar Makhana Phirni
  • Dry Fruits Makhana Kheer
  • Masala Roasted Makhana

follow us on Youtube and Instagram for video recipes.

side shot of caramel roasted makhana in a glass mug

Caramel Roasted Makhana Recipe

The ultimate caramel makhana is here. Learn how to make caramel coated roasted makhana in a few simple steps.
5 from 1 vote
Save Saved! Print Pin Rate
Course: Snack
Cuisine: Indian
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 2 Cup
Calories: 515kcal
Author: Hina Gujral
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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.
 

Nutrition

Calories: 515kcal | Carbohydrates: 71g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 58mg | Sodium: 1166mg | Potassium: 438mg | Sugar: 51g | Vitamin A: 16IU | Calcium: 71mg | Iron: 2mg
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Comments

  1. Jasmeet says

    October 26, 2021 at 11:35 pm

    5 stars
    Easy and amazing.

    Reply
    • Hina Gujral says

      October 27, 2021 at 11:02 am

      Yes indeed.

      Reply
5 from 1 vote

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Banker to Blogger. Married to a like-minded food lover. Mother of a food critique pug – MOMO.

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