Makhana is the healthiest, economical dry fruit and apt for fasting, low in cholesterol, saturated fat and sodium. Lotus seeds are also extremely good sources of magnesium, potassium, manganese, protein, and phosphorus.
They are desrived from a plant called Euryale Fox which grows in the stagnant water of wetlands or ponds in Eastern Asia and have been used in Chinese medicine since 3000 years and have an important place in the science of Ayurveda too.
Boosts immunity. Having zero calories they assist in weight management. High fiber and protein content ensures to keep one energetic throughout the day, especially during fasting days.
Makhanas contain a natural flavonoid called kaempferol that helps slow down the aging process. This flavonoid helps keep away signs of aging such as hair loss, greying of hair, and the formation of wrinkles.
Besides they aid in flushing out all the toxins from the body. The spleen recycles the RBCs, and retains the new WBCs and platelets. Makhanas play a great role in detoxifying the spleen, thus helping in the detox of blood. No wonder even Kareena Kapoor swears by them as her favourite snack to munch on!
Makhana Nutrition Value
100 g of makhanas contain 347 calories.
- Calories 347 cal
- Protein 9.7 g
- Fats 0.1 g
- Carbohydrates 76.9 g
- Fiber 14.5 g
Makhana Recipes to Try
Crunchy caramel makhana candies
Ingredients:
- Half bowl fox nuts(phool makhana)
- 3-4 spoons desi ghee
- 4-5 Almonds
- half spoon Fennel (saunf)seeds
- Half bowl jaggery
- 2-3 spoons water
Directions
- Heat a pan,add 3 spoons of desi ghee and roast makhanas till light brown. Transfer in another bowl.
- Heat a pan, add 1 spoon of desi ghee fennel seeds and add jaggery,stir continuosly till the jaggery will forms bubbles, then add roasted makhana in it.Stir continuosly for while now when the jaggery is in caramel form.
- Ready!Plate and garnish with crushed almonds.
Berries Nuts Makhana Thickshake
Ingredients
- 12 pieces makhanas
- 12 pieces dried black currants
- 2 tbsp Fresh strawberry pulp
- 5 pieces cashews
- 12 pieces kismish
- 3/4 cup milk
- 1/2 tsp Sugar(if needed)
Direction
Soak cashews, black currants & kismish in little milk separately for two hours. Roast makhanas at slow gas it’s colour should not change, let it cool. Grind it & make a fine powder.
For black currant or fruit of your choice thick shake:
- In a mixer jar add soaked black currants, 1/3 Makhana powder, 1/4 cup milk (sugar if needed) make a fine thick shake. keep it aside. Keep it in fridge if required.
- In a mixer jar add fresh sweet strawberry pulp, 1/3 makhana powder & milk grind it and make a fine thick shake. Keep it aside or keep it in fridge if required.
- In jar add soaked cashews, soaked kismish, 1/3 makhana powder & milk, sugar if needed & make a fine thick shake. Keep it aside or keep it in fridge if required.
- Take a big glass, add black currant thick shake, above it slowly pour strawberry thick shake, then lastly pour cashew thick shake.
- Ready to serve.
Makhana Bhel
Ingredients
- Cucumber: 1/2 cup /100 gms, peeled & diced.
- Tomato: 1/2 cup/100 gms, diced
- Potato: 1/2 cup boiled and diced
- Pomegranate Arils: ½ cup
- Fresh Cilantro: 2 tbs/10 gms, finely chopped
- Fresh Mint: 2 tbs/8 gms, finely chopped
- Green Chili: 1 tsp/3 gms, finely chopped
- Lime or Lemon Juice: 2 tbs
- Makhana/Fox Nuts: 4 cups/ 120 gms
- Peanuts – Roasted salted : ¼ cup/ 227 gms
- Chickpeas – Roasted salted : ¼ cup
- Cashews – Roasted salted : ¼ cup
- Pumpkin seeds – Roasted salted : ¼ cup
- Jalapeno Crisp: ¼ cup + for topping (Skip for gluten free version)
- Nylon Sev: ¼ cup for topping (optional)
- Salt/Namak: ½ tsp
- Red chili powder/Laal mirch: ½ tsp
- Chaat Masala: 2 tsp
- Cilantro Mint Green Chutney: 1Tbs
- Tamarind & Dates sweet Chutney: 2Tbs
Instructions
- Dy roast makhanas on medium heat till crunchy. Keep stirring in between for even roasting. Makhana can be roasted in microwave as well.
- Once roasted, let the Makhana cool down a bit and then transfer in a gallon size Ziploc. Secure the Ziploc carefully and roughly crush the Makhanas using rolling pin.
- In a separate mixing bowl add all the chopped vegetables and stir.
- Mix all the vegetables and fruits for makhana bhelpuri
- Then add roasted peanuts, cashews, chickpeas, pumpkin seeds and jalapeno crisps.
- Add, chopped green chilis, cilantro, mint, both the chutneys, spices and lime juice.
- Give it a good stir. Keep this mixture separate until ready to serve.
- When ready to serve, stir in crushed roasted Makhanas.
- Before serving topped with some nylon sev (optional), some jalapeno crisps, pomegranate arils and peanuts.
Source: https://www.enhanceyourpalate.com/makhana-bhel/
Phool Makhana Ladoo
Ingredients
- 50 gms Phool Makahana | Lotus Seed | Foxnut
- 3/4 cup Sugar
- 1/2 tsp + 4 tblsp Homemade Ghee | Clarified butter
- 1/2 tsp Elaichi | Cardamom Powder
- 5 Pistachios, chopped
- 5 Kaju | Cashewnuts, chopped
- 10 Golden Raisins
Instructions
- In a pan, heat 1/2 tsp ghee and roast Kaju. As kaju begins to change colour, add golden raisins, saute for a minute. Remove them on to a plate and keep aside.
- In the same pan, roast phool makhana for about 5 minutes on a low flame till an aromatic smell wafts across. Phool makhana must become crisp. Take care they do not get burnt.
- Take this roasted phool makahana in a mixie jar. Grind to a smooth powder.
- Add sugar and elaichi powder. Grind this mixture along with the phool makhana powder till the sugar grains are powdered well.
- Remove this mix into a bowl. Add roasted dry fruits and pista and mix well.
- Warm 4 tblsp of ghee in a small pan. Keep aside.
- Add a tablespoon of warm ghee to a small portion of the powdered mix. Gently mix the ghee along with this portion to make small lemon sized roundels. Press gently to form the shape of ladoo and then press tightly to bind the mixture well. In the similar manner, prepare remaining ladoos adding ghee, in stages.
- Store in an air tight container and enjoy!
Note:
For this recipe, 1 cup of Phool Makhana powder is used with sugar 3/4 cup. 50 gms of Phool Makhana were roated to get 1 cup of powder to make 12 ladoos.
source: https://meenastastemantra.blogspot.com/
Methi Phool Makhana Pulao
Ingredients
- Basmati rice – 1 cup
- Water – 1 ½ cups
- Phool makhana or lotus seeds – 1 1/2 cups
- Green peas – ¼ cup
- Methi leaves or fenugreek leaves – 1 cup
- Mint leaves – fist full
- Coriander leaves – fist full
- Carrot – 2
- Green chili – 5 or adjust to your taste
- Ginger paste – 1 ½ tsps.
- Cumin seeds – 1 tsp
- Fennel seeds – 1/2 tsp
- Bay leaf – 1
- Anise star – 2
- Cardamom pod – 1
- Cloves – 8
- Cinnamon stick – 2 inch
- Japatri – 1
- Cashews – few
- Curd – 3 tbsps
- Salt – 1 tsp or required amount
- Oil – 5 tbsps
Directions
- Heat oil in a pressure cooker, add cumin seeds, fennel seeds, cinnamon stick, cardamom pod, cloves, japatri, bayleaf, anise star, cashews and saute it well for few seconds.
- Now add cubed carrot, green chili, green peas, phool makhana and saute it well.
- Now add ginger paste and saute it well for few seconds or raw smell goes out from ginger paste.
- Add fresh methi leaves (washed it well in water and soaked in salt water for 10mins, drain out all the water from methi leaves by using colander).
- Also add fist full of mint, coriander leaves, curd. Mix it well and cook for 2 minutes on a medium flame.
- Add soaked rice (drain out all the water) and saute it well for few seconds on a medium flame. Make sure do not break the rice.Add water, salt to taste mix it well. Check the salt consistency and adjust to your taste. If you are using single pot or non-stick pan, for 1 cup of basmati rice, we need 2 cups of water.
- Pressure cook for 2 whistles and turn off the flame. Allow the pressure to settle down completely and then open the lid.
- If your kids are not fond of methi leaves or any leafy vegetables, better to try in this way, they will definitely love this dish.
- Serve this yummy, healthy and delicious methi phool makhana pulao with raita or potato curry.
Source: http://www.harisharecipes.com/
Makhana can be taken as a snack, meal or dessert, its an all time favourite.