Caramel Makhana (2 ways)| Fox Nut Recipe

Absolutely delightful crunchy sweet snack made with just 3 ingredients- Makhana (foxnuts), sugar & ghee. Instead of sugar, jaggery can be used as a heathy substitute for sweetener (both methods are shown in this post).

Caramelised makhana is so easy, quick to make & even perfect to satisfy sugar cravings. As kids, junk food was a rare commodity at our home and whenever we nagged our mother for snacks these roasted crunchy makhana, either sweet or savory, used to be a quick-fix for it.

It is almost like another version of caramelised popcorn with makhana replacing the popcorns. These can be consumed during Navratri fast also or packed in kids lunch box as mid-day snack. If you want to make them vegan, then replace ghee with margarine, olive oil or coconut oil.

Fox Nuts, also known by other names like phool makhana, makhane, gorgon nuts, water lily seeds & lotus seeds etc, are actually nutrient-dense seeds extracted from prickly water lily (Eurayle Ferox). Being a rich source of fibre, antioxidants and vitamins, they are a great option as a healthy roasted low calorie snack.

The basket you are seeing in image is spun-sugar basket which I made for photography purpose. This is the first time I tried it and am glad that it turned out well (though not so perfect near the edges but maybe next time!).

How to make caramelised fox nuts?

To make sweet makhana, we begin by roasting foxnuts till they are absolutely crunchy. Then we prepare caramel using either sugar or jaggery and finally toss them in it.

I have kept the recipe simple & used only 3 ingredients but you can add flavourings like sea salt, cardamom powder, vanilla or include even a handful of toasted sesame seeds as per your liking.

• Prep Time: 5 minutes
• Cook Time: 10 minutes

Ingredients:

• With Sugar-
  • Makhana / Fox Nuts – 2 cups
  • Ghee / Butter – 2 tsp (divided)
  • Sugar – 1/2 cup
• With Jaggery-
  • Makhana / Fox Nuts – 2 cups
  • Ghee / Butter – 2 tsp (divided)
  • Jaggery Powder – 1/2 cup

Directions:

Step 1:
Heat 1 tsp ghee in a pan and add makhana to it. Start roasting them on medium-low flame while stirring in between.

Continue roasting till they become perfectly crunchy (take around 7-8 minutes). Transfer them to a bowl.

Step 2:
To the same pan, add sugar & turn the flame to low. Don’t stir for initial 2-3 minutes. If required, just lightly swirl the pan. Once you see sugar melting, mix with a spatula. Continue till it melts completely.

Step 3:
Turn off the flame. Add 1 tsp ghee (or butter) and mix well. If you wish you can also add a pinch of pink salt, cardamom powder or toasted sesame seeds at this step.

Step 4:
Add roasted makhana to the caramel and mix well.

Step 5:
Transfer these caramelised makhana on a greased plate and spread them as much as possible using a spatula. Let them cool for 1-2 minutes till warm enough to touch and then separate them. Leave them on plate till they cool down completely.

Makhan will become crunchier as they cool down. Store in an airtight container and always use clean dry hands or spoon while handling, to avoid them from spoiling.

You can enjoy them as snack with tea, coffee, milk or use as crunchy garnish on Indian flavoured cakes, ice cream or desserts.

Tips:

1. Roast the makhana properly otherwise they will turn chewy on mixing with melted sugar.
2. As jaggery melts quickly in comparison to sugar, it is important to add ghee or oil in the pan first to prevent jaggery from sticking to the pan.
3. While making caramel, keep the heat to low or turn it off in between if the pan gets too hot to prevent the sugar from burning.

(2 votes, average: 5.00 out of 5)

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