Ghee-roasted makhana in 10 minutes
10 minutes · 2
Makhana has to be roasted properly or it stays chewy in the middle. Low heat and time are the whole recipe.
Ingredients
- 2 cups fox nuts (makhana)
- 1 tbsp ghee
- 1/4 tsp rock salt
- Optional: a pinch of turmeric, black pepper or chaat masala
Method
- 1Heat the ghee in a heavy pan on low. Add the makhana.
- 2Roast, stirring almost continuously, for 7–9 minutes until a fox nut snaps cleanly and tastes crisp right through — not soft at the core.
- 3Sprinkle in the salt and any optional spice, toss for another 30 seconds and turn off the heat.
- 4Cool fully before storing in an airtight jar. They keep their crunch for about a week.
