Makhana’s light crunch and neutral flavor make it a shape-shifting ingredient—equally at home in a 5-minute pan roast or a festival kheer. Here are seven carefully tested, easy-to-follow recipes that move from everyday snacking to celebratory dishes.
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Classic Masala Roasted Makhana (5 minutes)
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Ingredients: 3 cups makhana, 2 tsp ghee/oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp chaat masala, pinch of red chilli.
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Method: Heat ghee, add makhana, roast on low-medium 5–7 minutes until crisp. Toss with spices off-heat. Cool fully for best crunch.
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Tip: To check doneness, press one; it should snap cleanly.
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Peri-Peri Lemon Crunch
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Ingredients: 3 cups makhana, 2 tsp olive oil, 1 tsp peri-peri seasoning, zest of 1/2 lemon, salt.
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Method: Roast makhana dry 4 minutes, add oil + seasoning, finish with lemon zest. Cool.
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Pairing: Iced lemonade or buttermilk.
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Pepper-Cashew Makhana Chivda
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Ingredients: 3 cups makhana, 1/2 cup roasted peanuts, 1/3 cup broken cashews, 10–12 curry leaves, 2 dried red chillies, 1 tsp black pepper, salt, 1.5 tbsp ghee.
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Method: Temper chillies and curry leaves in ghee. Add nuts, roast lightly. Fold in makhana, pepper, salt. Cool and store airtight.
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Storage: Stays crisp 2 weeks.
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Creamy Tomato Makhana Curry (Main course)
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Ingredients: 3 cups makhana, 2 tbsp ghee, 1 onion (chopped), 2 tomatoes (pureed), 10 cashews (soaked), 1 tsp ginger-garlic paste, 1 tsp Kashmiri chilli, 1/2 tsp turmeric, 1 tsp garam masala, salt, 1/3 cup cream.
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Method: Roast makhana 5 minutes; set aside. Sauté onion, add paste and spices, add tomato puree and cashew blend, simmer 8–10 minutes. Add makhana, finish with cream.
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Serve with: Phulka, jeera rice.
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Saffron Makhana Kheer (Festive)
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Ingredients: 3 cups makhana (lightly crushed), 1 liter milk, 2–3 tbsp sugar or jaggery, 6–8 almonds, 1/4 tsp cardamom, few saffron strands.
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Method: Dry-roast makhana 3 minutes. Boil milk, add makhana, simmer 12–15 minutes until soft and creamy. Sweeten; add cardamom and saffron.
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Make-ahead: Thickens on cooling—adjust with warm milk.
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Makhana Tikki (Fasting-Friendly)
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Ingredients: 2 cups powdered makhana, 2 boiled potatoes (mashed), 1 green chilli, 1 tsp roasted cumin, rock salt, 1 tbsp chopped peanuts, 1–2 tsp ghee.
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Method: Mix all, shape patties, shallow-fry on low heat until golden.
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Serving: Yogurt + mint-coriander chutney.
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Spiced Honey-Mustard Makhana
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Ingredients: 3 cups makhana, 1 tsp mustard powder, 1 tbsp honey, 1 tsp apple cider vinegar, 1 tsp olive oil, pinch chilli flakes, salt.
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Method: Whisk glaze, toss over warm, roasted makhana, return to pan 1 minute to set.
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Note: Sweet glazes soften quickly—eat fresh.
Chef’s notes
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For maximum crunch, always cool roasted makhana fully before storing.
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Use low heat; high heat scorches quickly but leaves the center chewy.
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Air-fryer option: 140–150°C for 4–6 minutes; shake midway.