Spicy Phool Makhana ( Puffed Lotus Seeds) Namkeen


 

The two recipes for Makhana snacks that I posted earlier were appreciated by many so I am posting another version for Diwali. This has dry fruits and peanuts apart from a few other healthy ingredients. You can either roast the ingredients or lightly toast them in a little ghee. Ghee, as you know, is good for health if eaten in moderation.

This crispy, low fat, low calorie snack is high on nutrition and pairs beautifully with a steaming mug of Chai. You can eat it during fasting days too.  It has a low Glycimic index and is protein rich, high in carbohydrates, gluten free and naturally vegan.

Ingredients :

Makhana or Lotus Seeds  – 2 cups

Ghee – 2 tbsp

Peanuts – 1/4 cup

Raisins – 1/2 cup

Almonds – 1/2 cup

Mustard seeds – 1/2 tsp

Curry leaves – 10-12

Chopped green chili – 2 tsp

Dry coconut  slices – 1 few

Turmeric powder – 1 tsp (optional)

Salt ( Either sendha or normal table salt) – As per taste

Chaat masala – As per taste

Black pepper powder – 1/2 tsp

Dried fresh mint and methi (fenugreek) leaves – 1/4 tsp

Roasted chana daal – 4 tbsp

Roasted cornflakes – 3-4 tbsp

Rice puffs –  1/4 cup

 

Method –

Heat a pan and add a little ghee. Add makhanas and roast them on low heat till they turn light golden and become crunchy. To test, take one fox nut and press between your fingers, it should crumble. Take them out in a plate.

Add almonds and toast them till they change color. Remove and toast the peanut till slight brown. You can add a little ghee and lightly fry them them too. Remove in a plate.

Lightly roast coconut slices and remove.

Now, add the remaining ghee to the pan. Add mustard seeds and when they crackle, add chopped green chili and curry leaves. Fry them till the moisture evaporates and they become crisp. Turn off the gas.

Add the peanuts, almonds, raisins and stir. Add makhana and stir.  Add salt, chaat masala, black pepper powder to it and mix well.

Take it out in a  bowl and let it cool. Store in an airtight container.

I made one version like this and to the other added roasted cornflakes, rice puffs, roasted chana daal too. ( you need to wash and soak the dal for at least an hour before roasting)

I skipped turmeric in the first variation and only used it for certain ingredients but you should use for the entire mixture.

You can also add roasted cashew nuts and different seeds to it.

Enjoy this healthy gluten free high protein snack with hot tea.

Advertisements

Meethe Makhane | Jaggery Coated Fox Nuts & A Parfait


Phool makhana are one of my favorites. They are also known as lotus seeds or fox nuts. A versatile  sweet treat that is gluten free, low calorie, vegan and full of healthy nutrients. I have the savory version HERE  and a Kheer HERE.  These are very addictive but you can eat them free from all guilt. Add to vegetable curries, make desserts or munch on the savory snacks and if you have a sweet tooth like I do then make these gur ke makhane or jaggery coated makhana. These popped seeds are good to eat in fasting days too and provide instant energy. You can even give it to toddlers.

Popped Makhana is chewy but once nicely roasted it becomes crisp and nice.

 

One of the quickest snacks you can assemble. I won’t go into details of the benefits the two ingredients provide. Do Google it.

Here is how even a kid can make it in a jiffy.

Ingredients :

Fox Nuts | Makhana – 1 Cup

Organic or Chemical free Jaggery powder or grated Jaggery  – 1/4 Cup

Pure Ghee – 1 tbsp

Water – 1 tbsp

Cardamom | Til | Desiccated coconut – As per your choice ( I have not added anything here)

Steps – 

Heat ghee in a heavy bottom pan and add the popped Fox Nuts seeds. Roast them on low flame till they become crisp. Make sure to keep the flame low and do a finger test by breaking the makhana between two fingers. If done it will crumble nicely. If it doesn’t then roast a little more. Once roasted, take them out in a plate.

Toast the Til or desiccated coconut in the same pan if using and remove in a plate.

Add the jaggery powder with a tablespoon of water to the same pan and let it melt on low flame. Once the jaggery fully melts turn off the flame and add the roasted makhanas and the other ingredients if using. Stir to mix everything and let it cool in a large plate. Once the coated makhanas are cool enough to touch ( 5 minutes) separate them gently.

Store them in an airtight glass container and munch on these power snacks anytime.

You can caramelize the fox nuts with brown sugar or white sugar too but I prefer jaggery. Here I have used Organic jaggery from Monsoon Harvest Farms that was bought from Farmer Uncle . I mostly buy all my fruits and many of the other staples from them. Do take a look at their website.

The Parfait Story 

Now, I had never used caramelized makhana in a parfait.  Usually I just munch on them but this idea of substituting roasted beaten rice or Poha with fox nuts is by Sangeeta Khanna. I treasure her recipes and often look up for interesting combinations or tricks to make things better.

I make parfaits of all sorts with chilled home cultured curd. Adding, fruits, nuts, ramdana or popped amaranth seeds, roasted Poha or beaten rice flakes but this is by far the most delicious thing. The makhanas are a chewy swollen dumplings inside the smooth chilled home cultured curd. You can check the other Parfaits from the search bar but here is One of the recipes.

This is the first mango of the season. A little sour so it has given a unique flavor  the whole composition. The sweeter the fruit is the better. Eliminates the use of white sugar or any other sweetener. Just perfect for a quick breakfast.

Here’s how I made the Caramelized Fox Nuts and Mango Parfait.

Cube the best ripe mangoes (1-2) and chill. Whip and chill a cup full of homemade curd with a little honey or mango puree. I sometimes use hung curd too.

If you have the caramelized makhanas then you are ready to assemble but if you don’t then quickly caramelize them fist.

Now, take a glass and layer the curd, mango cubes and makhana till you reach the top.

Serve immediately.

I can’t tell you how delightful this tastes. Do try and let us know how it worked for you. You can caramelize a few makhanas in five minutes for this parfait so go for it.