Caramel Roasted Makhana Recipe
The ultimate caramel makhana is here. Learn how to make caramel coated roasted makhana in a few simple steps.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Snack
Cuisine: Indian
Servings: 2 Cup
Calories: 515kcal
- 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.
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