Sweet Makhana Recipe – Sharmis Passion

Meetha Makhana is a delicious snack which tastes sweet, feels light to eat and has a crunchy texture in every piece. This snack is made with makhana and sugar as main ingredients which is loved by kids and even the elders at home. Many people look for healthy breakfast options and this is a good option. It is better than packaged junk snacks from stores.

It is usually prepared as an evening snack or for children’s snack boxes. It is not deep fried in oil, hence it appears light. The sugar coating gives a thin sweet layer on the outside. It remains airy and crisp on the inside. This snack is also easy to store and carry. Anyone who loves a sweet crunchy snack will enjoy this.

about sweet makhana

Meetha Makhana is commonly made in Indian homes during fasting days or as a simple breakfast. Phool Makhana is also called fox nut. Roasting makhana makes it crisp and light. It is then coated in sugar syrup and cooked to the right consistency. When the syrup cools, it forms a thin white layer on the outside.

The texture of this recipe is crispy on the outside and airy on the inside. Its taste is mildly sweet with a slight touch of cardamom. I have also added dry ginger powder which gives the spicy taste. It is not a very heavy breakfast and does not seem oily either, hence this recipe makes it a better breakfast option for kids.

There are small changes you can try. Some people add a little ghee while frying. Some people add a pinch of cinnamon powder for a different taste. If you want less sweetness then you can also reduce the sugar a little. But proper consistency of syrup is important for good coating. You can make it easily in less time.

I usually make this during holidays for my family. Children enjoy having it in their snack box. When stored properly it remains crisp for a few days.

Ingredients for Sweet Makhana

• flower makhana – I have used fresh makhana and roasted it on low flame till it becomes crisp. When roasted properly it becomes light and crisp.
• Sugar – I added regular white sugar to make the syrup. When cooled it gives a sweet layer on the outside.
• Water – I have used a little water to dissolve the sugar and make the syrup. Without water, sugar will not melt evenly.
• cardamom powder – I added it for a slight sweet aroma. It gives good taste to the last breakfast.
• dry ginger powder – I used a small pinch for mild heat. It adds a different flavor but you can leave it out if you don’t like it.

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How to make sweet makhana step by step

1.Put makhana in a pan and start frying. Fry it on low flame. If you want to verify that it is cooked, just pop one or two in your mouth, it should become crisp, otherwise fry for some more time. Cancel.

2.Take sugar in a pan and add water to it. heat it up

3.Add cardamom and dry grinder powder, continue cooking. The sugar will dissolve first and then it will start thickening.

4. Keep a small plate of water and keep checking. When you first put a few drops in the plate the syrup will dissolve, after some time it will stand in the water undissolved and will try to collect and form a ball, it will become a slightly loose ball, this is the right consistency we want.

5.In this step add roasted makhana.

6.Mix well and keep aside for 10 minutes. Now you can see a white layer covering the makhana, yes that is correct!

Serve or store in an airtight container.

Expert Tips

• roast – I always fry on low flame. If it is not fried properly it will become chewy and not crispy.
• Check syrup condition -The syrup should form a soft loose ball in water. If the coating is too thin it will not stick properly.
• mix quickly – Add the roasted pieces to the syrup and mix vigorously. Otherwise the syrup will become hard in the pan itself.
• Do not overcook the syrup – If cooked too much, the sugar will turn black and the taste will change.
• cool completely – Allow it to cool completely before storing. Only then the layer of white sugar is formed properly.

serving and storage

Serve sweet makhana as an evening snack or pack it in kids’ snack boxes. It can be stored in an airtight container for four to five days. Keep in a dry place so that it remains crisp. If it becomes a little soft, you can heat it lightly in the pan and cool it again.

general questions and answers

1.Is sweet makhana healthy?

Yes, it’s better than many packed snacks. It is roasted, not deep fried.

2.Can I reduce sugar?

Yes, you can reduce it a little. But the consistency of the syrup needs to be right for coating.

3.Can we add ghee while frying?

Yes you can add tsp. This adds extra flavor but is not essential.

4. Why is the coating not being made?

The syrup may be thin. Cook a little more until the ball becomes soft.

5.Can I store for a long time?

It remains good for a few days in an airtight container. Make sure that no moisture enters inside.

If you have any further questions about this sweet makhana recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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