FOX NUT (MAKHANA RECIPES)
1. Roasted Fox Nut (Makhana)
Ingredients
100 grams of makhana
1 tsp oil / ghee
A pinch of turmeric powder (haldi)
Salt and pepper to taste
Preparation
In a heavy bottom pan, dry roast the makhana on low to medium heat. It will take about 10 minutes to roast evenly.
Mix oil, salt, pepper and turmeric powder (haldi). Add to the roasted makhana and stir for a few more minutes, until the makhanas are crisp to taste. Allow it to cool completely and store in an air-tight container.
2. Sugar-Free Fox Nut (Makhana) Pudding (Kheer)
Ingredients
1-litre milk
1/4 cup makhana (puffed lotus seeds/fox nuts)
3-4 dates, chopped finely
1 tsp chopped pistachios
2 tsp chopped almonds
1 tsp green cardamom powder
1/4 tsp nutmeg powder
Preparation
Dry roast the fox nuts till crisp
Cool it and blend coarsely in a grinder or with a rolling pin
Boil the milk in a deep non-stick pan
Once the milk boils, add the dates and coarsely crushed lotus seeds, mix well and cook on a medium flame for 2-5 minutes while stirring occasionally
Add the nuts and spices, mix, serve warm or cold
3. Fox Nut/Makhana Curd (Raita)
Serves 3
Prep Time – 5 Minutes
Cooking Time – 5 Minutes
Ingredients
Makhana – 1 cup
Low fat yogurt – 2 cups
Roasted cumin powder – 1/2 tsp
Red chilli powder – 1/2 tsp
Chaat masala – 1/4 tsp
Salt – 1/4 tsp
Coriander leaves chopped – 2 tbsp
Preparation
Dry roast the makhanas in a pan for 5 minutes till they are crisp
Allow makhana to cool to room temperature. Now, put it in a ziplock bag and roll a rolling pin over it till it is crushed but not powdered
Whisk the yogurt in a bowl until it is smooth
Add all the spices along with the makhana, stir well and add salt to taste
Serve the resultant raita cold, and garnished with coriander leaves