7 Easy Makhana Recipes for Every Day

Why cook with makhana

Makhana is mild, quick to cook and absorbs flavour beautifully, which makes it a wonderful pantry ingredient. These seven recipes use simple ingredients and work with plain or Classic Raw makhana. Quantities are a guide — adjust to taste.

1. Ghee-roasted makhana

Warm a teaspoon of ghee in a pan on low heat, add two cups of makhana and stir for six to eight minutes until crisp. Turn off the heat and sprinkle with salt and black pepper. Cool before storing.

2. Peri peri makhana

Roast makhana as above with a little oil. Off the heat, toss with peri peri seasoning, a pinch of sugar and salt. The warm makhana helps the spice cling.

3. Makhana kheer

Lightly roast a cup of makhana in ghee, crush half of it coarsely, then simmer everything in a litre of milk until thick and creamy. Sweeten to taste and finish with cardamom and chopped nuts. Serve warm or chilled.

4. Makhana matar curry

Fry makhana in a little oil until crisp and set aside. Cook an onion-tomato masala with your usual spices, add peas and a splash of water or cream, and simmer. Stir in the makhana just before serving so it keeps some bite.

5. Makhana chaat

Toss roasted makhana with chopped onion, tomato, cucumber, coriander, chaat masala, lemon juice and a little green chutney. Serve immediately before it softens.

6. Makhana trail mix

Combine roasted makhana with your choice of nuts, seeds and dried fruit. A light sprinkle of salt or spice ties it together. Store airtight for an easy desk snack.

7. Caramel makhana

Melt sugar with a little butter until golden, quickly stir in roasted makhana to coat, and spread on a greased tray to cool. Break into clusters once set.

Tips for best results

Always roast on low heat so makhana crisps through without browning too fast. Season while warm. Add makhana to wet dishes at the end. And keep your pack sealed between uses so it stays crunchy.

Frequently asked questions