Gur makhana or sweet puffed lotus seeds is a nutritious snack with caramelized jaggery coating along with sesame seeds.
Perfect for the after meal sweet cravings with these guilt free jaggery makhana.
Check out my sesame gajak recipe and spicy phool makhana in my website, perfect for this winter as snacks.
[feast_advanced_jump_to]Ingredients
Below are the simple ingredients you need for making gur makhana.
- Makhana - Puffed lotus seeds - puffed fox nuts are great healthy snack alternative with lots of health benefits. Make sure to use fresh, good quality makhana.
- Jaggery - Gur - rich in vitamins & minerals - I used organic jaggery powder.
- Sesame seeds - For it's health benefits as well as flavor.
- Ghee - use a small amount for flavor
- Dry ginger - Sonth - It adds flavor and good together with jaggery to balance the gastric properties.
See recipe card for full list and quantities.
Instructions
Let's see how to make gur makhane.
- Firstly, let's roast the makhana. Heat a teaspoon of ghee and roast in medium flame.
2. Check by crushing it to see if it gets powdered easily.
3. Transfer to a bowl and set aside.
4. Add jaggery, water and heat in low to medium flame to dissolve it.
5. Heat in medium flame until it becomes frothy and flavorful.
6. After that, check for soft ball consistency.
Keep a bowl of water and pour little syrup in it. You should be able to gather the syrup and form a soft loose ball. This is the right stage.
7. Now, add cardamom, dry ginger powder and mix well.
8. Then add sesame seeds, remaining 1 teaspoon ghee and give it a mix.
9. Now, add the roasted makhana and stir.
10. Mix furthermore to coat all the makhane evenly.
Cool down gud makhana completely before storing. Enjoy as snack.
Substitutions
- Jaggery - instead of jaggery, you can use sugar too.
- Ghee - use coconut oil in place of ghee for vegan option.
- Sesame seeds - Use dessicated coconut for flavor.
Storage
Store in a container with lid after completely cools down. Stays good 5 days in shelf comfortably.
Top tip
- Roast the makhana in ghee well for crispy results.
- Though it may look sticky initially, as it cools it will be alright. So no need to worry. But do not skip adding ghee or coconut oil.
FAQ
You can eat 1 cup of makhana a day.
Recipe card
Gur makhana recipe
Ingredients
- 2 cups Makhana Puffed lotus seeds
- ½ cup Jaggery powder
- 2 tablespoon Sesame seeds
- 1 tablespoon Ghee
- ⅛ teaspoon Dry ginger powder
- 1 Cardamom Powdered
Instructions
Roast makhana
-
Firstly, let's roast the makhana. Heat 2 teaspoon of ghee and roast makhana in medium flame.
-
Check by crushing it to see if it gets powdered easily.
-
Transfer to a bowl and set aside.
Make jaggery syrup
-
Add jaggery, 2 tablespoons of water and heat in low to medium flame to dissolve it.
-
Once it becomes frothy and flavorful, check for soft ball consistency.
-
Keep a bowl of water and pour little syrup in it. You should be able to gather the syrup and form a soft loose ball. This is the right stage.
Mixing
-
Then, add cardamom, dry ginger powder and mix well.
-
After that, add sesame seeds,1 teaspoon ghee and give it a mix.
-
Now, add the roasted makhana and switch off flame.
-
Mix furthermore to coat all the makhane evenly.
Notes
- Roast the makhana in ghee well for crispy results.
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