Makhana also known as foxnut is nothing but lotus seeds. They are widely used in North India and mainly during fasts. Somehow Makhanas are now gaining importance all over. It is also known as lotus seeds, fox nuts, Euryale Ferox, and Phool makhana.
Nutritional Content:
Makhana is a good source of protein, carbohydrates, fiber, magnesium, potassium, iron, and zinc. It has high fiber and is low in calories. Plus it is gluten-free.
Usage :
The easiest way to consume foxnuts is to take a little bit of ghee and roast it till it turns crisp. Add in a dash of salt as it’s pretty much bland. You can add spices like red chili powder, and herbs like oregano or mixed herbs. It tastes simply great as a quick snack or as the extra crunch on a bland salad.
Other Culinary uses:
- Snacks
- Gravies
- Desserts.
Makhana kheer.
Ingredients:
Makhana/Foxnut: 1 1/4 cups
Milk: 2 cups
Chopped Almonds:10-15
Chopped cashew: 10-15
Sugar/Jaggery: 4-5 Tsp
Ghee: 1 Tsp
Cardamon: 6-8 pcs
Procedure:-
- Heat Ghee in a wok. Add in the makhana. Roast on low flame till it becomes crunchy. Switch off the gas and let it cool.
- Grind 3/4 cup of makhana and cardamon into a fine powder.
- Heat the milk in an open pan on a low flame. Make sure you keep stirring it to prevent scorching.
- As the milk thickens add in the sugar and heat for some more time. Then add the powdered foxnuts and keep it simmering a little longer for around 10-15 mins.
- Add in the whole foxnuts and boil a little longer.
- Add in the roasted nuts before serving.
Even though foxnut is great, make sure you consume them in moderation.
