Makhana is a superfood that is a unique confluence of taste and health. These small white balls are not only crunchy and delicious, but also give you a lot of benefits. They have very few calories and high fib, so they are helpful in weight loss. Makhana is rich in potassium and magnesium. It is a treasure of antioxidants and also keeps blood sugar under control due to low glycemic index.
If you take it as a snack of Makhana and till now you have only eaten it by adding salt and pepper in ghee, then now change this method, today we have brought some tasty and simple recipes made from Makhana. So let’s make them and make your plate a little more healthy.
Material (for 2 people),
Makhana: 2 cups
Boiled Potatoes: 1 (chopped into small pieces)
Tomatoes: 1 (Finely chopped)
Cucumber: 1 (finely chopped)
Green Chutney: 2 tablespoons
Tamarind Chutney: 2 tablespoons
Chaat Masala: 1 tsp
Roasted cumin powder: 1 tsp
Salt: as per taste
Pomegranate seeds: 2 tablespoons (for decoration)
Save: 2 tablespoons
Method,
1. Put 1 tsp ghee in a pan and fry the makhana on medium flame for 5-7 minutes, until they become crispy. allow to cool.
2. Add roasted makhana, boiled potatoes, tomatoes and cucumber in a large bowl.
3. Add green chutney, tamarind chutney, chaat masala, roasted cumin, and salt and mix well.
4. Serve immediately by decorating with pomegranate seeds and sev.
5. If you want, you can also sprinkle lemon juice.
Material (for 4 people),
Makhana: 3 cups
Paneer: 200 grams (chopped into cubes)
Tomato Puree: 1 Cup
Cashew: Half Fist
Onion: 1 (finely chopped)
Ginger-Garlic Paste: 1 TableSpoon
Cream: 1/4 cup
Garam Masala: 1 tsp
Coriander powder: 1 tsp
Turmeric: 1/2 tsp
Red chili powder: 1 tsp
Salt: as per taste
Oil: 2 tablespoons
Green Coriander: For decoration
Method,
1. Put 1 tsp oil in a pan and fry the makhana for 5 minutes. Keep separate
2. Heat the remaining oil in the same pan, fry the onion until golden.
3. Add ginger-garlic paste and fry for 1 minute, then add tomato puree and all spices. Cook for 5 minutes.
4. Soak cashews in water and grind it. Add this paste to the gravy and boil 1/2 cup of water.
5. Add cheese cubes, roasted makhana, and cream and cook for 2-3 minutes.
6. Garnish with green coriander and serve with roti or naan.
Ingredients (for 10-12 laddus),
Makhana: 4 cups
Jaggery: 1 cup (grated)
Ghee: 3 tablespoons
Cashew: 2 tablespoons (finely chopped)
Almonds: 2 tablespoons (finely chopped)
Cardamom Powder: 1/2 tsp
Method,
1. Fry the makhana dry and grind coarsely in the mixer.
2. Heat ghee in a pan, fry cashews and almonds lightly. Remove and keep separate.
3. Put jaggery in the same pan and heat it till melting. Turn off the heat.
4. Add pisa makhana, roasted dry fruits, and cardamom powder and mix well.
5. Let the mixture cool slightly, then make small laddus.
6. Store in airtight compartment when cooled.
Material (for 2 people),
Makhana: 2 cups
Murmura: 1 Cup
Finely Save: 1/4 Cup
Onion: 1 (finely chopped)
Tomatoes: 1 (Finely chopped)
Green Chilli: 1 (Finely chopped)
Lemon juice: 1 tablespoon
Chaat Masala: 1 tsp
Salt: as per taste
Green Coriander: 2 tablespoons (finely chopped)
Method,
1. Fry Makhana in 1 tsp ghee till it becomes crispy. cool off.
2. Add roasted makhane, puffed up, onion, tomatoes and green chillies in a large bowl.
3. Add chaat masala, salt, lemon juice and green coriander and toss it well.
4. Serve immediately by adding fine sev.
Ingredients (for 1 bowl),
Makhana: 1/2 cup
Banana: 1 (chopped)
Curd: 1/2 cup
Almond Milk: 1/4 cup
Honey: 1 tablespoon
Chia seeds: 1 tsp
Mixed fruits (strawberries, blueberries): 1/4 cup
Grenola: 2 tablespoons
Method,
1. Fry the makhana dry and grind them finely in the mixer.
2. Add ground makhana, banana, curd, almond milk and honey in a blender and blend it till it becomes smooth.
3. Pour the mixture in a bowl.
4. Garnish by adding chia seeds, mixed fruits and granola from above.
5. Serve cold cool.
Material (for 4 people),
Makhana: 2 cups
Milk: 1 liter
Chinese: 1/2 cup
Saffron: 8-10 threads
Cardamom Powder: 1/2 tsp
Cashew: 2 tablespoons (chopped)
Almonds: 2 tablespoons (chopped)
Ghee: 1 tablespoon
Method,
1. Put ghee in a pan and fry the makhana, cashews and almonds lightly. Break the makhana.
2. Boil milk in a heavy bottom pan, then add roasted makhana and cook on low flame for 15-20 minutes.
3. Add sugar, saffron, and cardamom powder and cook for 5 minutes.
4. Serve hot or cold as per your choice by decorating with roasted cashew nuts.
