16 Delicious & Healthy
Makhana Recipes

Ingredients

• 2 cups makhana
• 1 tbsp olive oil or ghee
• 1.5 tbsp Peri Peri seasoning
• A pinch of salt

Method

1. 1Dry roast the makhana in a heavy-bottomed pan on low-medium heat for 7–10 minutes until perfectly crisp. Remove and set aside.
2. 2In the same pan, heat the olive oil or ghee over very low heat.
3. 3Turn off the heat entirely to prevent spices from burning. Immediately add the Peri Peri seasoning and stir.
4. 4Add the roasted makhana into the spiced oil and toss vigorously until completely coated. Let cool before storing.

Ingredients

• 2 cups makhana
• 1 tbsp ghee
• 1 tsp chaat masala
• ½ tsp amchur (dry mango powder)
• ¼ tsp black salt
• ¼ tsp red chili powder

Method

1. 1Dry roast the makhana for 7–10 minutes until crisp, then transfer to a bowl.
2. 2Melt ghee in the pan on low heat. Turn off the heat.
3. 3Quickly whisk the chaat masala, amchur, black salt, and chili powder into the warm ghee.
4. 4Toss the makhana in the spice mixture until well coated. Cool thoroughly.

Ingredients

• 2 cups makhana
• 1 tbsp premium ghee
• ½ tsp freshly cracked black pepper
• Himalayan pink salt to taste

Method

1. 1Dry roast the makhana until they snap when bitten.
2. 2Heat the ghee gently in the pan. Turn off the heat.
3. 3Add the black pepper and pink salt to the warm ghee to release the essential oils.
4. 4Toss the makhana in the seasoned ghee. Allow to cool completely.

Ingredients

• 2 cups makhana
• 1 tbsp butter
• 1 tbsp onion powder
• ½ tsp garlic powder
• 1 tsp sour cream powder
• ½ tsp dried parsley
• Salt to taste

Method

1. 1Dry roast makhana until crisp and set aside.
2. 2Whisk together the onion powder, garlic powder, sour cream powder, parsley, and salt.
3. 3Melt the butter in the pan, then turn off the heat.
4. 4Add the spice blend to the melted butter, stir rapidly, and immediately toss in the makhana until fully coated.

Ingredients

• 1 cup makhana
• 1 cup green peas
• 2 pureed tomatoes
• 1 finely chopped onion
• 1 tsp ginger-garlic paste
• ¼ cup cashew paste
• 1 tsp garam masala
• ½ tsp turmeric
• 1 tsp coriander powder
• 2 tbsp oil

Method

1. 1Roast makhana in 1 tsp ghee until crisp. Set aside.
2. 2Heat oil in a pan, sauté onions until golden brown, then add ginger-garlic paste and cook for 1 minute.
3. 3Add tomato puree, turmeric, coriander powder, and salt. Cook until the oil separates.
4. 4Stir in the cashew paste and cook for 2 more minutes. Add green peas and 1 cup water, simmering until peas are tender.
5. 5Add the roasted makhana and garam masala just 3 minutes before serving.

Ingredients

• 1 cup makhana (roasted)
• 200g paneer (cubed)
• 2 tomatoes
• 1 onion
• 10–12 cashews
• 1 tbsp cream
• 1 tsp cumin seeds
• ½ tsp red chili powder
• 1 tsp kasuri methi

Method

1. 1Boil the onion, tomatoes, and cashews until soft, then blend into a smooth puree.
2. 2Heat oil, temper with cumin seeds, and pour in the puree. Cook until it thickens.
3. 3Add chili powder and salt, then stir in 1 cup of warm water.
4. 4Add the paneer cubes and simmer for 5 minutes.
5. 5Turn off the heat, stir in the cream, kasuri methi, and roasted makhana right before serving.

Ingredients

• 1.5 cups makhana
• ½ cup raw cashews
• 1 cup milk
• ½ cup onion puree
• 1 tsp ginger paste
• 1 green chili (slit)
• Whole spices (bay leaf, cardamom, cloves)
• 2 tbsp ghee

Method

1. 1Fry the cashews and makhana in ghee until golden and crisp. Set aside.
2. 2Temper the whole spices, then add the onion and ginger paste. Sauté until lightly browned.
3. 3Lower the heat and slowly whisk in the milk, bringing to a gentle simmer.
4. 4Season with salt. Add the fried cashews and makhana. Simmer for 2 minutes and serve hot.

Ingredients

• 1 cup makhana (roasted)
• 2 bunches spinach (blanched and pureed)
• 1 chopped onion
• 1 tomato
• 1 tsp cumin seeds
• 1 tsp minced garlic
• ½ tsp garam masala

Method

1. 1Heat oil in a pan, add cumin seeds and minced garlic until fragrant.
2. 2Add onions and sauté until translucent, followed by tomatoes. Cook until mushy.
3. 3Pour in the pureed spinach, add salt and garam masala, and simmer for 5–7 minutes.
4. 4Stir the roasted makhana into the hot spinach gravy just before serving.

Ingredients

• 2 cups makhana
• 1 liter whole milk
• ⅓ cup sugar
• 1 tbsp ghee
• ½ tsp cardamom powder
• Saffron strands
• Mixed nuts (almonds, pistachios)

Method

1. 1Roast makhana in ghee until crunchy. Crush half and leave the rest whole.
2. 2Bring milk to a boil. Reduce heat and add all makhana. Simmer for 15–20 minutes until the milk reduces.
3. 3Add sugar, saffron, and cardamom. Cook for 5 minutes. Garnish with nuts.

Ingredients

• 2 cups makhana
• ¾ cup jaggery powder
• 1 tbsp ghee
• 1 tbsp white sesame seeds
• A pinch of baking soda

Method

1. 1Dry roast the makhana until crisp.
2. 2Melt ghee, add jaggery and 1 tbsp water. Stir on low heat until bubbly.
3. 3Add baking soda to froth the jaggery, then immediately add the makhana and sesame seeds.
4. 4Turn off heat, mix rapidly, and spread on parchment paper to cool.

Ingredients

• 2 cups roasted makhana
• 150g dark chocolate
• 1 tsp coconut oil
• Flaky sea salt

Method

1. 1Melt dark chocolate with coconut oil using a double boiler.
2. 2Dip the dry-roasted makhana into the melted chocolate.
3. 3Place on parchment paper, sprinkle with sea salt, and refrigerate for 15 minutes.

Ingredients

• 2 cups makhana
• ½ cup whole wheat flour
• ¼ cup edible gum (gond)
• ½ cup mixed nuts
• ½ cup powdered sugar
• ¼ cup ghee

Method

1. 1Fry edible gum in ghee until puffed, then crush.
2. 2Roast makhana in ghee, then grind into a coarse powder.
3. 3Roast and chop the nuts.
4. 4Roast the whole wheat flour in ghee until aromatic.
5. 5Mix everything with sugar off the heat and store.

Ingredients

• ½ cup makhana
• 1 banana
• 3 pitted dates
• 1 cup almond milk
• 1 tsp chia seeds
• Cinnamon to taste

Method

1. 1Dry roast makhana until crisp. Cool.
2. 2Soak roasted makhana and dates in ¼ cup warm milk for 10 minutes.
3. 3Blend the soaked mixture with the banana, remaining milk, chia seeds, and cinnamon until smooth.

Ingredients

• 1 cup makhana
• 2 cups plain yogurt
• ½ tsp roasted cumin powder
• ¼ tsp black salt
• 1 tbsp chopped mint leaves

Method

1. 1Dry roast makhana until crisp. Cool completely.
2. 2Whisk the yogurt until smooth. Stir in cumin, black salt, and mint.
3. 3Fold in the roasted makhana right before serving.

Ingredients

• 1 cup makhana
• 2 boiled potatoes
• 1 chopped green chili
• 2 tbsp fresh coriander
• ½ tsp cumin powder
• Salt to taste

Method

1. 1Dry roast makhana, cool, and grind into a fine flour.
2. 2Mash the potatoes and mix in the makhana flour, chili, coriander, cumin, and salt to form a dough.
3. 3Flatten into flatbreads and pan-fry on a tawa with ghee until golden.

Ingredients

• 2 cups makhana
• ¼ cup peanuts
• ¼ cup roasted chana
• 10–12 curry leaves
• 2 green chilies
• ½ tsp turmeric
• 1 tbsp oil
• Salt to taste

Method

1. 1Dry roast makhana until crisp.
2. 2Heat oil, fry peanuts, then add green chilies and curry leaves.
3. 3Stir in roasted chana, turmeric, and salt. Toss in the makhana and mix well.