Gur Makhana

Gur Makhana is a delicious, chewy sweet snack made by tossing roasted makhana with jaggery syrup. Gur Makhana is a great choice of anytime snack that fits for snack box to school and office too.

Gur Makhana isan easy and quick snack to munch.I always make sweet popcorn using jaggery so wanted to try the same using makhana too and it came out soo good.

I made it a bit chewy and crunchy this time as mittu likes it that way.Check my notes for variations.

This sweet jaggery makhana will sure be a addict for kids actually I loved it myself.

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Gur Makhana

Gur Makhana is a delicious, chewy sweet snack made by tossing roasted makhana with jaggery syrup. Gur Makhana is a great choice of anytime snack that fits for snack box to school and office too.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1 heaped cup phool makhana / lotus seeds
• 1/4 cup jaggery
• 1 heaped tablespoon sesame seeds
• 1 heaped tablespoon coconut
• a pinch cardamom powder

Instructions

• Add jaggery to a kadai, add water to it. Boil until jaggery dissolves completely.
• Strain to remove impurities, Set aside.
• Heat ghee in the kadai - add makhana. Roast until crisp.
• Break and check, now its done. Transfer roasted makhana to a plate and set aside.
• Add jaggery syrup let it boil.
• Consistency check : Keep a separate plate ready filled with little water. Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below. Now try to gather and roll, it should form a soft loose ball, this is the right stage. If you want crisp makhana you can leave it to hard ball. Now add coconut, sesame seeds and cardamom powder to it.
• Add roasted makhana to it. Toss well and switch off.
• Let it cool down then serve. Enjoy Gur Makhana!

Notes

• If you want crisp makhana you can check for hard ball consistency, add makhana at that stage. If you add it in soft loose ball consistency then it will be crunchy which is what I did as I wanted it that way.
• You can even add a pinch of dry ginger powder if you like the flavour.

Nutrition Facts

Gur Makhana

Amount Per Serving (75 g)

Calories 112 Calories from Fat 4

% Daily Value*

Fat 0.4g1%

Saturated Fat 0.2g1%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.1g

Sodium 0.2mg0%

Potassium 11mg0%

Carbohydrates 26g9%

Fiber 0.1g0%

Sugar 25g28%

Protein 0.2g0%

Vitamin A 0.3IU0%

Vitamin C 0.01mg0%

Calcium 14mg1%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Gur Makhana

1. Add jaggery to a kadai, add water to it.Boil until jaggery dissolves completely.
   
2. Strain to remove impurities,Set aside.Heat ghee in the kadai – add makhana. Roast until crisp.
   
3. Break and check, now its done.Transfer roasted makhana to a plate and set aside.Add jaggery syrup let it boil.
   
4. Consistency check : Keep a separate plate ready filled with little water.Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below.Now try to gather and roll,it should form a soft loose ball, this is the right stage.If you want crisp makhana you can leave it to hard ball.Now add coconut, sesame seeds and cardamom powder to it.
   
5. Add roasted makhana to it.Toss well and switch off.It will be slightly sticky only.
   

Let it cool down then serve.

Crunchy sweet makhana ready for snacks!

Expert Tips

• If you want crisp makhana you can check for hard ball consistency, add makhana at that stage. If you add it in soft loose ball consistency then it will be crunchy which is what I did as I wanted it that way.
• You can even add a pinch of dry ginger powder if you like the flavour.