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side shot of caramel roasted makhana in a glass mug
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5 from 1 vote

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 mins
Cook Time20 mins
Total Time25 mins
Course: Snack
Cuisine: Indian
Servings: 2 Cup
Calories: 515kcal
Author: Hina Gujral



  • 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