The ultimate caramel makhana is here! The ghee roasted foxnuts coated in a jaggery caramel is a perfect munching snack. It remains crispy for hours and is so easy to make. I am sure you will ditch the caramel popcorn for this roasted makhana. Be sure to watch the video!
The Phool Makhana is known as lotus seeds or foxnuts. They are produced in India, Korea, and Japan. Today foxnuts are considered an excellent low-calorie, anti-oxidant, gluten-free, vegan superfood.
Foxnut is a popular ingredient in India. And commonly used to make a variety of sweet and savory dishes.
The most common way to eat foxnuts on a daily basis is to roast them in a tablespoon or so of ghee till crispy. Sprinkle salt on roasted makhana and a healthy, guilt-free snack is ready for munching!
The CARAMEL Makhana
The caramel-coated roasted makhana is my newfound obsession! 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 for Diwali or other Indian festivals.
- movie night: whether it is a Netflix marathon or a romantic movie night, it has become one of our favorite bowls of snacks to share.
More Reasons To LOVE Caramel Makhana
5 ingredient recipe
zero prep work required
no syrup or artificial flavor
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.
The list of ingredients for caramel roasted makhana is very short. You need only 5 ingredients to make it at home.
Foxnut: The lotus seed or Phool Makhana. Outside India, you can get packets of foxnuts in grocery stores selling Indian ingredients.
Ghee: It is used for roasting the foxnut. You can use butter or coconut oil (for the vegan version).
Jaggery Powder: The USP of this quick caramel is the jaggery powder. The unrefined, raw sugar gives a nutty taste and a beautiful color to the caramel.
Water: To liquify the caramel. You can use milk as well instead of water to make this caramel for roasted makhana.
Salt: A pinch of sea salt balances the sweetness of caramel and makes it savory.
My Tried & 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 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.
More Ways To Eat Foxnut (Makhana)
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Caramel Roasted Makhana Recipe
- ¼ Cup ghee (clarified butter)
- 2 Cup foxnut (makhana)
- ½ Cup jaggery powder
- ¼ Cup water
- 1 teaspoon salt
- 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.
- 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.