Winter Special Immunity Booster Sweet Makhana
To increase immunity in winter, today we are going to make sweet makhana. We will make these in two ways, jaggery makhana and sugar coated makhana. Both of these are very easy to make, the ingredients to make them will also be very less. Sweet Makhanas will be ready in no time. So you too make sweet makhanas with this easy method and increase the immunity of yourself and your family with them.
Ingredients for Sweet Makhana
For Jaggery Makhana
Ghee - 1 tsp
Foxnut - 2 Cup (40 grams)
Ghee - 1 tsp
Jaggery - 1/2 Cup (125 grams)
Ginger Powder - 1/2 tsp
Black Pepper - 1/4 tsp
Black Salt - 2 pinch
Sesame Seeds - 1 tbsp
For Sugar Coated Makhana
Ghee - 1 tsp
Foxnut - 2 Cup (40 grams)
Ghee - 1 tsp
Sugar - 1/2 Cup (125 grams)
Cardamom - 4, coarsely grounded
Black Pepper - 1/4 tsp
Process of making Jaggery Makhana
Melt 1 tsp of ghee in a pan, then add 2 cups of makhana and fry them on low-medium flame while stirring continuously. Fry them till they change color slightly and become crispy. After roasting, take them out and keep them.
Now clean the same pan and add 1 tsp of ghee and ½ cup of jaggery and cook it on low-medium flame while stirring once in a while. Jaggery is to be taken of good variety, there should not be any impurities in it because it cannot be filtered. Once the jaggery melts, check it, take water in a bowl and put some jaggery in it with a spoon and cool it. Then break it and see that it should break, if it is stretching then cook it more.
Now add ½ tsp of dry ginger, ¼ tsp of black pepper, 2 pinch of black salt and 1 tbsp of sesame seeds and mix it. Cook for 1-2 minutes and check it back, if it is breaking after putting it in water, then it will be ready. Then reduce the flame to low, add roasted makhana and mix it while stirring continuously. Mix it on low flame or else the jaggery will cool down and become hard.
When a good coating of jaggery appears on the makhanas, turn off the flame and keep stirring the makhanas. When it cools down, keep the makhanas separately so that they do not stick to each other. When it cools down, the jaggery makhanas will be ready, serve them and enjoy their taste.
Process of making Sugar Coated Makhana
Melt 1 tsp of ghee in a pan, then add 2 cups of makhana and fry it on low-medium flame while stirring continuously. Fry them till they change color and become crisp, then take them out and keep them.
Clean the same pan and melt it by adding 1 tsp of ghee, then add ½ cup of sugar and cook on low-medium flame while stirring continuously. After the sugar is completely melted, add makhana to it and mix it on low flame till it is completely coated. When mixed, add 4 coarsely crushed cardamom and ½ tsp of crushed black pepper and mix it well.
When the syrup is completely coated on the Makhana, turn off the flame and keep stirring the Makhana for some time. When it cools down, keep them separately so that they do not stick to each other. After cooling, serve them and enjoy their taste.
Suggestions
Fry the makhanas on low-medium flame while stirring continuously till they become crisp.
While making jaggery syrup, make sure to check it, it should break after putting it in water.
Cook the sugar syrup till it melts completely, do not cook it too much.
After the makhanas cool down completely, you can keep them in any air tight container and eat them for two months.
Winter Special Immunity Booster Sweet Makhana
Tags
Categories
- Sweet Recipes
- Special Recipes
- Recipe for Kids
- Indian Regional Recipes
- School Tiffin Recipe
- Featured
- Fusion recipe