5 Easy Makhana Recipes to Try at Home
A packet of plain makhana can become a quick snack or part of a cooked dish. Here are five simple ways to use it, with quantities you can adjust to suit your table.
1. Ghee-roasted makhana
Dry-roast 2 cups of plain makhana in a pan over low heat, stirring until crisp. Add about 1 teaspoon of ghee and a little salt, toss well and serve. Start with less salt; you can add more after tasting.
2. Masala makhana
Roast 2 cups of makhana as above. Lower the heat, add a little oil or ghee, then toss with a pinch each of chilli powder, cumin powder and salt. Take the pan off the heat before the spices catch or burn.
3. Makhana bhel
Combine a bowl of cooled, roasted makhana with chopped cucumber, tomato, coriander and your preferred chutney. Add lemon juice to taste. Mix just before serving; the chutney will soften the makhana if it sits for long.
4. A simple trail mix
Mix cooled, roasted makhana with your choice of nuts, seeds or dried fruit. Pack only once everything is completely cool and dry. Check the ingredients for anyone with food allergies.
5. Makhana kheer
Lightly roast and roughly crush 1 cup of makhana. Add it to about 500 ml of simmering milk. Cook gently, stirring until the makhana softens and the milk thickens to your preference. Add sugar and cardamom to taste. This cooked recipe takes longer than the dry snacks.
Before you start
Use plain makhana for these recipes. Ready-seasoned packs already contain salt, spices or other ingredients, which can change the result. Store dry snacks only after cooling; refrigerate cooked dishes promptly.