The Magic of Makhana: 3 Easy Makhana Recipes for You

In the recent months, the humble but beneficial ingredient - Makhana (also known as fox nuts or lotus seeds) is all the rage in town. All thanks to a famous actor and her nutritionist. A good source of magnesium, potassium, phosphorus, zinc and iron, Makhana is definitely a superfood. It is also high in fibre and low in sodium. But the best thing about this wholesome food is that it is very local, very desi, unlike the exotic and expensive kale or avocado.

So, now that we have got hold of the long-forgotten ingredient, the question is how do we use it in our everyday life? Well, let us walk you through some easy-peasy makhana recipes.

Roasted Makhana

Let’s start off with a dish that takes just a matter of minutes!

Ingredients

3 Cups	Makhana or Lotus Seeds
As per taste	Salt
As per taste	Black pepper
2-3 Tsp.	Oil or ghee

 
Heat up the oil in a non-stick pan. Add the Makhana and roast for approximately 10 mins on a low flame. Keep stirring continuously till it becomes crisp and crunchy. In the end, add the salt and pepper. It’s that simple!

Expert Tip: Instead of salt and pepper, add melted jaggery and desiccated coconut to the makhana and stir them together to get a sweet delectable snack.

Khoya Matar Makhana

Not so big on snacking? Well then, have it for lunch or dinner by using this recipe.

Ingredients

1 Cup	Makhana or Lotus Seeds
1 Cup	Green peas
125-150 gm	Khoya (grated)
1 Medium size	Onion (finely chopped)
3 Medium size	Tomatoes (pureed)
1 Tsp.	Ginger and garlic paste
½ Tsp.	Turmeric powder
1 Tsp.	Chilli powder
1 ½ Tsp.	Coriander powder
1 Tsp.	Cumin powder
1 Tsp.	Garam masala powder
3-4 Tbsp.	Ghee
½ Tsp.	Coriander (chopped)
As per taste	Salt

Roast the makhana in 1 tbsp. ghee till it turns crispy. Simultaneously, boil the green peas in a durable pressure cooker, drain and keep aside. Heat 2 tbsp. ghee in a pan and add the chopped onions. Sauté on a low flame till they turn golden. Next, add the ginger and garlic paste as well as the pureed tomatoes. Sauté till the raw aroma goes away. After that, add turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala powder. Keep stirring and cooking on a low flame till the oil separates from the curry.

Now, add the grated khoya and continue to sauté till it melts into the curry. Add some water and check the consistency. Finally, add in the green peas and the roasted makhana to the curry, and simmer it for 4-5 mins. Don’t forget to add salt! Garnish with chopped coriander and serve immediately with naan or tandoori roti.

Expert Tip: Before taking the curry off the stove, add 2 tbsp. cream on top of the curry for that extra creaminess.  

Makhana Kheer

You favour sweet over savoury? No worries, we have got your back as well.

Ingredients

1 Cup	Makhana or Lotus Seeds
1 Litre	Milk
2 Tsp.	Chopped pistachios
2 Tsp.	Chopped almonds
3-4	Cardamom
1 pinch	Saffron
2 Tbsp.	Sugar
1 Tbsp.	Ghee

Roast the makhana in ghee, keep stirring till it becomes crunchy, and then keep aside. Heat the milk in a thick-bottomed pan on a low flame. Keep stirring the milk so that it doesn’t stick to the bottom. Meanwhile, reserve 1/3 makhana and grind the rest in a quality mixer grinder from Bajaj along with cardamom seeds and saffron strands to a fine powder.

Now, add sugar to the boiling milk followed by the finely grounded makhana. After a while, add the 1/3 reserved makhana as well. Keep stirring the milk continuously on a low flame till the time it thicken a bit. The makhana should have softened by now. Finally add the sliced almonds, stir a final time for around a minute. Voila! The kheer is ready. Use the pistachios to garnish the kheer. You can serve it hot as well as chilled, based on your preference.

Expert Tip: While boiling the milk, you can scrape the evaporated milk cream from the sides of the container and add to the milk for a thicker consistency.

So, there you go - three easy ways to include this super-food in your diet for a healthier you. No more excuses!