Sweet Makhana is a delicious snack that tastes sweet, feels light to eat and has crunch in every bite. This snack is made with makhana , sugar as main ingredients liked by kids and even elders at home. Many look for healthy snack options and this is one good choice. It is better compared to packed junk snacks from shops.
It is usually prepared as an evening snack or for kids snack box. It is not deep fried in oil so it feels light. The sugar coating gives a thin sweet layer outside. Inside it remains airy and crisp. This snack is easy to store and carry also. Anyone who likes sweet crunchy snacks will enjoy this.
Jump to:
About Sweet Makhana
Sweet Makhana is commonly made in Indian homes for fasting days or as simple snacks. The phool makhana is also called fox nuts. Roasting makhana makes it crisp and light. After that it is coated in sugar syrup cooked to right consistency. That syrup forms thin white layer outside once cooled.
This recipe has a crispy texture outside and airy inside. The flavour is mildly sweet with little hint of cardamom. I have also added dry ginger powder which gives spice taste. It is not very heavy snack and does not feel oily, So this recipe makes it better snack option for children.
There are small variations you can try. Some people add little ghee while roasting. Some add pinch of cinnamon powder for different flavour. You can also reduce sugar slightly if you want less sweetness. But proper syrup consistency is important for good coating. You can make this easily in less time.
I usually make this during holidays for my family. Kids enjoy having this in their snack box. It stays crisp for few days when stored properly.
Sweet Makhana Ingredients
- Phool makhana - I have used fresh makhana and roasted in low flame till crisp. It becomes light and crunchy after roasting properly.
- Sugar - I added regular white sugar to make syrup. It gives sweet coating outside once it cools down.
- Water - I have used little water to dissolve sugar and make syrup. Without water sugar will not melt evenly.
- Cardamom powder - I added this for mild sweet aroma. It gives nice flavor to the final snack.
- Dry ginger powder - I have used small pinch for slight warmth. It adds different taste but you can skip if you do not like.
Similar Recipes
How to make Sweet Makhana Step by Step
1.In a pan add the makhana and start roasting it. Roast it in low flame. If you want to verify if its done, just pop one or 2 in your mouth it should be crispy then its done else roast for some more time. Set aside.
2.Take sugar in a pan, add water to it. Heat it up
3.Add cardamom and dry grinder powder, keep cooking. Sugar will first dissolve then start to thicken up.
4.Keep a small plate of water and keep checking. When you add few drops to the plate first the syrup will get dissolved after sometime it will stand still in water without dissolving and try to gather and form a ball, it will form a little loose ball, this is the right consistency we want.
5.At this stage add roasted makhana.
6.Mix well and set aside for 10mins.Now you can see a white layer covering up the makhanas yes its perfect then!
Serve or store in airtight container.
Expert Tips
- Roasting - I always roast in low flame. If not roasted well it will be chewy and not crisp.
- Check syrup stage - Syrup should form soft loose ball in water. If too thin coating will not stick properly.
- Mix quickly - After adding roasted ones to syrup mix fast. Otherwise syrup will harden in pan itself.
- Do not overcook syrup - If cooked too much sugar will turn dark and taste will change.
- Cool completely - Let it cool fully before storing. Only then white sugar layer forms nicely.
Serving and Storage
Serve Sweet Makhana as evening snack or pack in kids snack box. It can be stored in airtight container for four to five days. Keep in dry place so it stays crisp. If it turns little soft you can warm slightly in pan and cool again.
FAQS
1.Is sweet makhana healthy?
Yes it is better than many packed snacks. It is roasted and not deep fried.
2.Can I reduce sugar?
Yes you can reduce little. But syrup consistency should be correct for coating.
3.Can I add ghee while roasting?
Yes you can add small spoon. It gives extra flavor but not necessary.
4.Why coating is not forming?
Syrup may be thin. Cook little more till soft ball stage comes.
5.Can I store for long time?
It stays good for few days in airtight box. Make sure no moisture enters inside.
If you have any more questions about this Sweet Makhana Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Sweet Makhana Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Sweet Makhana Recipe
Ingredients
- 1 and ¼ cups phool makhana
- 3 tablespoon sugar
- ¼ cup water
- ¼ teaspoon cardamom powder
- ⅛ teaspoon dry ginger powder
Instructions
- In a pan add the makhana and start roasting it. Roast it in low flame. If you want to verify if its done, just pop one or 2 in your mouth it should be crispy then its done else roast for some more time. Set aside.
- Take sugar in a pan, add water to it. Heat it up.
- Add cardamom and dry grinder powder, keep cooking. Sugar will first dissolve then start to thicken up.
- Keep a small plate of water and keep checking. When you add few drops to the plate first the syrup will get dissolved after sometime it will stand still in water without dissolving and try to gather and form a ball, it will form a little loose ball, this is the right consistency we want.
- Add roasted makhana, toss well and switch off.
- Mix well and set aside for 10mins. Now you can see a white layer covering up the makhanas yes its perfect then! Enjoy Sweet makhana!
Notes
- Roasting - I always roast in low flame. If not roasted well it will be chewy and not crisp.
- Check syrup stage - Syrup should form soft loose ball in water. If too thin coating will not stick properly.
- Mix quickly - After adding roasted ones to syrup mix fast. Otherwise syrup will harden in pan itself.
- Do not overcook syrup - If cooked too much sugar will turn dark and taste will change.
- Cool completely - Let it cool fully before storing. Only then white sugar layer forms nicely.
Leave a Reply