Recipe of Perfect Makhana Pops

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The ingredients needed to make Makhana Pops:

1. Make ready Gur Makhana imgrdients
2. Get 2 cup Phool Makhane
3. Get 3/4 cup Jaggery, roughly chopped
4. Take 1/2 cup Desiccated Coconut
5. Make ready 2 tbsp sesame seeds
6. Get pinch salt
7. Prepare Pudina Makhana ingredients
8. Prepare 2 cup makhana
9. Get 2 tsp ghee
10. Make ready 1/4 tsp turmeric powder
11. Get 2 tsp pani puri masala
12. Take 1/4 tsp salt
13. Take Namkeen Makhana ingredients
14. Get 1 1/2 tbsp Ghee
15. Make ready 2 cup Makhana
16. Prepare 1/4 cup Almonds
17. Get 1/4 cup Cashew Nuts
18. Get 2 tbsp Melon Seeds
19. Prepare 2 sprigs Curry leaves
20. Prepare 1/2 tsp Salt
21. Prepare 1 tsp Black Pepper Powder
22. Get 1 tsp Chaat Masala Powder
23. Get Spicy Makhana ingredients
24. Get 2 cup makhana
25. Get 2 tsp ghee
26. Make ready 1 tsp red chilli powder
27. Prepare 1 tsp garam masala powder
28. Take 1/2 tsp roasted jeera powder
29. Make ready 1 tsp salt

Roasted Phool Makhana or Crispy Lotus pops Seed. Makhana vegetable or curry is also Popped makhana snack are a healthier option to popcorn. Phool makhana or foxnuts are also used. Roasted makhana recipe - makhana or phool makhana or lotus seeds is an ingredient I have seen often living in India.

Steps to make Makhana Pops:

1. Gur Makhana
2. Dry roast the makhana until they become light brown in colour and crispy, for 10 mins approx. - To check if the seeds are thoroughly cooked, press in between fingers and it should feel hard and brittle. - Combine jaggery with 3 tablespoons of water and boil until thick.
3. Add sesame seeds, salt, and coconut and cook for 1-2 minutes. - Add makhane and take it off the flame. - Keep stirring continuously so that the jaggery will stick onto the makhana. - Allow it to cool completely. - Store in airtight container
4. Pudina Makhana
5. Dry roast the makhana on low flame for 10 mins or until crisp and golden brown. - Keep aside. - Heat ghee in the same pan and add the spices. - Add the makhana and toss well so that that the makhana is coated well with the spices. - Switch off the flame and cool. - Serve or store in a airtight container.
6. Namkeen Makhana
7. Dry roast the Makhane until they are crispy and crunchy. - Remove from pan and keep aside. - Heat the ghee in the pan and fry almonds and Cashew nuts until brown. - Add melon seeds and curry leaves and let them sizzle - Add the spices and salt and mix everything. - Add makhana and toss well so that the makhana gets coated with the spices. - Switch off the flame and let the Namkeen cool. - Store in an airtight container for up to 2 weeks.
8. Spicy Makhana

Phool makhana or foxnuts are also used. Roasted makhana recipe - makhana or phool makhana or lotus seeds is an ingredient I have seen often living in India. I have had makhana kheer before and also had the roasted makhana many times. Roasted Phool Makhana or Crispy Lotus pops Seed served in a bowl, selective focus. Lotus seed pops or makhana is something that is easily available and can be incorporated in dishes of various kinds.

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