Caramel Makhani-or sweet lotus seeds are a good protein snack and a great alternative for caramel popcorn.
Ingredients
2 tbsp of walnuts
2 tbsp of cashews
2 tbsp of sesame seeds
2 cups of Makhani /Lotus seeds
1 cup of jaggery
4-5 cardamom seeds
1 tsp ghee(optional)
2 tbsp of walnuts
2 tbsp of cashews
2 tbsp of sesame seeds
2 cups of Makhani /Lotus seeds
1 cup of jaggery
4-5 cardamom seeds
1 tsp ghee(optional)
Preparation
Powder the cardamom seeds and keep them aside.
Powder the cardamom seeds and keep them aside.
Procedure
Dry roast walnuts and cashew nuts. When they are almost roasted, add sesame seeds and continue roasting them. When the sesame seeds are popping up remove and transfer them into a plate. Take makhana into the same pan and roast them with one tsp of ghee. If you want oil free or vegan, just dry roast them without ghee. If you are able to crush the makhana seeds between your fingers they are roasted crispy. Transfer them into another plate.
Now take jaggery into the same pan and add about 3-4 tbsp of water. Cook it until you get a syrup. Stir it and check if the syrup is in 3 string consistency. Continue stirring until you see 3 string consistency. Then add makhana and nuts quickly and switch off the flame. Remove from hot burner and mix them well. Nuts and makhana should be coated with jaggery syrup. It may look sticky now but keep stirring it will get dry in a few seconds. Now the makhana will be dry and won't sticky anymore. It can be stored in room temperature for about 2 weeks. Please try this healthy snack recipe and enjoy.
Dry roast walnuts and cashew nuts. When they are almost roasted, add sesame seeds and continue roasting them. When the sesame seeds are popping up remove and transfer them into a plate. Take makhana into the same pan and roast them with one tsp of ghee. If you want oil free or vegan, just dry roast them without ghee. If you are able to crush the makhana seeds between your fingers they are roasted crispy. Transfer them into another plate.
Now take jaggery into the same pan and add about 3-4 tbsp of water. Cook it until you get a syrup. Stir it and check if the syrup is in 3 string consistency. Continue stirring until you see 3 string consistency. Then add makhana and nuts quickly and switch off the flame. Remove from hot burner and mix them well. Nuts and makhana should be coated with jaggery syrup. It may look sticky now but keep stirring it will get dry in a few seconds. Now the makhana will be dry and won't sticky anymore. It can be stored in room temperature for about 2 weeks. Please try this healthy snack recipe and enjoy.
RSS Feed