8 delicious makhana recipes for your everyday cooking recipes

Introduction:

Welcome to a taste-filled journey where ordinary Makhana transforms into extraordinary delights! Crunchy Spicy Roasted Makhana that bites back and a comforting Makhana Kheer that’s a sweet hug for your taste buds. These recipes are not just about cooking; they’re about turning your kitchen into a flavor playground. Get ready to be the chef of your own adventure, making Makhana the star of your snacking saga!

1. Masala Makhana:

Ingredients:

• 2 cups Makhana
• 2 tablespoons ghee
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Chopped coriander for garnish

Instructions:

Roasting Makhana:

• Heat ghee in a pan, add Makhana, and roast until they turn golden brown.
• Remove from heat and set aside.

Masala Mix:

• In the same pan, add cumin powder, turmeric powder, red chili powder, and salt.
• Mix the spices for a minute until their fragrance is released.

Coating Makhana:

• Add the roasted Makhana to the spice mix, ensuring an even coating.
• Cook on low flame for a few minutes, allowing the flavors to infuse.

Garnish and Serve:

• Garnish with chopped coriander.
• Your Masala Makhana is ready to be savored as a flavorful snack!

2. Makhana Bhel:

Ingredients:

• 3 cups Makhana
• 1 cup puffed rice (murmura)
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped tomatoes
• 1/4 cup chopped coriander leaves
• 2 tablespoons tamarind chutney
• 1 teaspoon chaat masala
• Salt to taste
• Sev for garnish

Instructions:

Preparing Makhana:

• Roast Makhana until crispy. Let them cool.

Mixing Ingredients:

• In a large bowl, combine Makhana, puffed rice, onions, tomatoes, and coriander leaves.

Adding Flavors:

• Drizzle tamarind chutney over the mixture.
• Sprinkle chaat masala and salt. Toss gently to coat evenly.

Garnish and Serve:

• Garnish with sev for an extra crunch.
• Your Makhana Bhel is ready to add a tasty twist to your snacking!
• These recipes promise a burst of flavors, making Makhana the hero of your kitchen adventures!

3.Makhana and Peas Curry:

Ingredients:

• 2 cups Makhana
• 1 cup peas (fresh or frozen)
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin seeds
• 2 tablespoons oil
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

Preparation:

• Roast Makhana until they become crisp. Set aside.
• In a pan, heat oil. Add cumin seeds, chopped onions, and sauté until golden brown.
• Include thinly sliced onions and cook until they achieve a golden brown hue.
• Add pureed tomatoes, turmeric powder, red chili powder, coriander powder, and cook until the oil separates.

Cooking Makhana and Peas:

• Add peas and roasted Makhana to the tomato-onion mixture. Mix well.
• Pour in water, cover, and simmer until peas are tender.
• Adjust salt and spice levels. Garnish with fresh coriander leaves.
• Serve this Makhana and Peas Curry with rice or chapati.

3. Chocolate-Coated Makhana:

Ingredients:

• 2 cups Makhana
• 100g dark chocolate, chopped
• 1 tablespoon coconut oil
• 1/4 cup chopped nuts (almonds, cashews)
• A pinch of sea salt (optional)

Instructions:

Roasting Makhana:

• In a pan, dry roast Makhana until they become crispy. Let them cool.

Melting Chocolate:

• In a microwave-safe bowl, melt dark chocolate and coconut oil in short bursts, stirring in between.

Coating Makhana:

• Dip each Makhana into the melted chocolate, ensuring an even coating.
• Place them on a parchment-lined tray and sprinkle chopped nuts and a pinch of sea salt.

Setting Chocolate:

• Allow the chocolate-coated Makhana to set in the refrigerator for about 30 minutes.

Serve:

• Once set, serve these delightful Chocolate-Coated Makhana as a sweet treat!
• These recipes add variety to your Makhana repertoire, offering both savory and sweet options for your taste buds to explore. Enjoy!

4. Makhana Chaat:

Ingredients:

• 2 cups Makhana
• 1 cup chopped tomatoes
• 1 cup chopped onions
• 1/2 cup chopped fresh coriander
• 2 tablespoons tamarind chutney
• 1 teaspoon chaat masala
• Salt to taste

Instructions:

Roasting Makhana:

• Heat a pan, add a teaspoon of ghee, and roast Makhana until they become crispy. Set aside.

Preparing Chaat Mix:

• In a large mixing bowl, combine roasted Makhana, chopped tomatoes, onions, and fresh coriander.

Adding Flavor:

• Drizzle tamarind chutney over the mix for a sweet and tangy taste.
• Sprinkle chaat masala and salt according to your taste preferences.

Mixing Well:

• Toss the ingredients gently until the Makhana is well-coated with the chaat mix.

Serve:

• Your Makhana Chaat is ready to be enjoyed as a flavorful and crunchy snack!

5. Makhana Kheer:

Ingredients:

• 1 cup Makhana
• 1 liter milk
• 1/2 cup sugar
• 1/2 teaspoon cardamom powder
• Chopped nuts (almonds, cashews, pistachios)

Instructions:

Boiling Makhana:

• In a pan, boil Makhana in milk until they become soft. Keep stirring to prevent sticking.

Sweetening the Kheer:

• Add sugar to the boiling Makhana and continue stirring until the sugar dissolves.

Adding Flavor:

• Sprinkle cardamom powder for a delightful fragrance.

Garnishing:

• Add a generous handful of chopped nuts for a crunchy texture.

Cooling:

• Allow the Makhana Kheer to cool down to room temperature.

Serve:

• Serve the Makhana Kheer chilled for a refreshing dessert experience.

6. Makhana Curry:

Ingredients:

• 2 cups Makhana
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin seeds
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

Creating the Base:

• Heat oil in a pan, toss in cumin seeds, chopped onions, and cook until they turn a rich golden brown.

Adding Aromatics:

• Introduce ginger-garlic paste and stir-fry for a minute.  

Making the Curry:

• Pour in pureed tomatoes, turmeric powder, red chili powder, coriander powder, and cook until the oil separates.

Cooking Makhana:

• Add Makhana to the curry base and mix well, ensuring each piece is coated.

Absorbing Flavors:

• Allow Makhana to cook in the curry for a few minutes, absorbing the flavors.

Garnish and Serve:

• Garnish with fresh coriander leaves and serve this delicious Makhana Curry with rice or chapati.

7. Honey Cinnamon Makhana:

Ingredients:

• 2 cups Makhana
• 2 tablespoons ghee
• 2 tablespoons honey
• 1 teaspoon ground cinnamon

Instructions:

Roasting Makhana:

• In a pan, heat ghee and roast Makhana until they become crispy.

Sweetening Makhana:

• Drizzle honey over the roasted Makhana, ensuring they are evenly coated.

Adding Spice:

• Sprinkle ground cinnamon for a warm and sweet flavor.

Mixing Well:

• Toss the Makhana gently to evenly distribute the honey and cinnamon.

Cooling:

• Allow the Honey Cinnamon Makhana to cool down before serving.

Serve:

• Enjoy these sweet and crunchy delights as a snack or dessert.

8. Makhana and Peas Pulao:

Ingredients:

• 1 cup Makhana
• 1 cup green peas
• 1 cup basmati rice
• 1 large onion, thinly sliced
• 1 tomato, chopped
• 2 teaspoons ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 2 tablespoons ghee
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

Preparation:

• Rinse basmati rice and soak it in water for 30 minutes.

Roasting Makhana:

• In a pan, roast Makhana until they become crisp. Set aside.

Cooking Pulao:

• In a separate pan, heat ghee, add cumin seeds, and sauté until they splutter.
• Add sliced onions and cook until they turn golden brown.

Adding Aromatics:

• Introduce ginger-garlic paste and stir-fry for one minute.
• Stir in chopped tomatoes and cook until they are soft.

Spicing it up:

• Add turmeric powder, red chili powder, and garam masala .

Adding Makhana and Peas:

• Pour out the extra water from the soaked rice and put it into the pan.
• Add roasted Makhana and green peas. Stir to combine.

Cooking Rice:

• Pour in water (use the standard rice-to-water ratio for basmati rice) and bring it to a boil.
• Reduce heat, cover, and let it simmer until the rice is cooked and water is absorbed.

Garnish and Serve:

• Garnish with fresh coriander leaves and serve this flavorful Makhana and Peas Pulao hot.
• These detailed instructions should guide you through the preparation of these diverse and delicious Makhana recipes. Enjoy your culinary adventures!

Conclusion:

And there you have it, our Makhana masterpiece! From the sizzle of Spicy Roasted Makhana to the sweet dreams of Makhana Kheer, your kitchen has become a flavor fiesta. These recipes aren't just about eating; they're about joy and health on a plate. So, as you whip up these munchy wonders, let the magic of Makhana make your meals memorable. Here's to easy cooking, happy munching, and the joy of sharing good food – enjoy your flavorful journey! 🍽️✨