Carmelized makhanas. Caramelized Makhana is the perfect snack for all ages, especially kids. My grandchildren absolutely love this recipe and my youngest even calls it kettle corn. This is not just quick and easy to make.
Caramelizing onions is a simple trick that great cooks use to add tons of flavor to a dish. Start by slicing onions thinly and cook them for a long time over low heat with a little butter. Once the Onions are almost done, I stir the entire mix and the beans get covered in all the juice from the onion. You can have Carmelized makhanas using 3 ingredients and 8 steps. Here is how you cook that.
Ingredients of Carmelized makhanas
- You need 1 cup of makhanas(fox nut).
- Prepare 1/2 cup of sugar/jaggery.
- Prepare 2 tsp of butter.
Makhanas, also called fox nuts, or lotus seeds, come from a plant called Euryale Fox which grows in the stagnant water of wetlands or ponds in Eastern Asia. The secret to great caramelized onions. Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. Superfood makhana are rich in proteins and fibre and low in fat.
Carmelized makhanas instructions
- 1st dry roast the makhanas well untill it bcmes crispy.
- Remove it and add butter to the same pan.
- Let the butter melt,.
- Then add sugar or jaggery as how sweet you desire(I have added both).
- Once the sugar and jaggery is nice melted and carmelized, then add the roasted makhanas and saute really well as it sticks to each other.
- Make sure each and every makhana get a carmelized coating.
- Remove it on a serving dish and let cool(do not pop it hot.
- You can easily pluck makhana once it cools and enjoy it.
Few vitamins in less quantity are also present in makhana. Health Benefits of Makhana (Fox Nuts) Are Roasted makhana recipe – makhana or phool makhana or lotus seeds is an ingredient I have seen often living in India. I have had makhana kheer before and also had the roasted makhana many times. These makhana are delicious and rich in flavors. I have been making my carmelized onions this way for decades.
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