Makhana Recipe Collection

Ingredients

• •2 cups Akshra Raw Makhana
• •1/2 cup sugar
• •2 tbsp butter or ghee
• •1/4 tsp cardamom powder
• •Pinch of salt

Instructions

1. 1Dry roast makhana in a pan until crispy, then set aside
2. 2In the same pan, melt butter and add sugar
3. 3Stir continuously until sugar caramelizes to golden brown
4. 4Add roasted makhana and cardamom powder
5. 5Mix well to coat evenly and let cool before serving

Ingredients

• •1 cup Akshra Raw Makhana
• •4 cups full-fat milk
• •1/2 cup sugar
• •4 tbsp ghee
• •1/4 tsp cardamom powder
• •Saffron strands
• •Chopped almonds and pistachios for garnish

Instructions

1. 1Roast makhana in ghee until golden, then crush coarsely
2. 2Boil milk in a heavy-bottomed pan, stirring occasionally
3. 3Add crushed makhana and simmer for 15-20 minutes until soft
4. 4Add sugar, cardamom powder, and saffron strands
5. 5Cook until desired consistency, garnish with nuts and serve warm or chilled

Ingredients

• •2 cups Akshra Raw Makhana
• •2 tbsp ghee or oil
• •1/2 tsp turmeric powder
• •1 tsp red chili powder
• •1/2 tsp cumin powder
• •1/2 tsp chaat masala
• •Salt to taste
• •Curry leaves (optional)

Instructions

1. 1Heat ghee in a pan and add curry leaves if using
2. 2Add makhana and roast on low heat until crispy (8-10 minutes)
3. 3Add all spice powders and salt
4. 4Mix well to coat evenly and roast for another minute
5. 5Let cool completely and store in an airtight container for up to a week

Ingredients

• •1 cup Akshra Raw Makhana
• •2 cups thick yogurt
• •1/2 tsp roasted cumin powder
• •1/4 tsp black salt
• •Salt to taste
• •Fresh coriander leaves
• •1 tbsp ghee
• •Red chili powder for garnish

Instructions

1. 1Roast makhana in ghee until crispy and crush lightly (not too fine)
2. 2Whisk yogurt until smooth and creamy
3. 3Add crushed makhana (save some for garnish)
4. 4Add roasted cumin powder, black salt, and regular salt
5. 5Garnish with remaining makhana, coriander leaves, and a sprinkle of chili powder. Serve chilled

Ingredients

• •2 cups Akshra Raw Makhana
• •200g dark chocolate
• •2 tbsp coconut oil
• •2 tbsp honey
• •Chopped nuts (optional)
• •Sea salt flakes

Instructions

1. 1Roast makhana until crispy and let cool
2. 2Melt chocolate with coconut oil in a double boiler
3. 3Add honey and mix well
4. 4Dip makhana in chocolate mixture and place on parchment paper
5. 5Sprinkle with chopped nuts and sea salt. Refrigerate until set

Ingredients

• •2 cups Akshra Raw Makhana
• •1 cup tomato puree
• •1/2 cup cashew paste
• •1 onion, finely chopped
• •2 tbsp oil or ghee
• •1 tsp ginger-garlic paste
• •Spices: cumin, coriander, garam masala
• •Fresh cream and kasuri methi

Instructions

1. 1Roast makhana in ghee and set aside
2. 2Sauté onions until golden, add ginger-garlic paste
3. 3Add tomato puree and spices, cook until oil separates
4. 4Add cashew paste and water for desired consistency
5. 5Add roasted makhana, simmer for 5 minutes
6. 6Finish with cream and kasuri methi. Serve hot with naan or rice

Ingredients

• •2 cups Akshra Raw Makhana
• •1 tbsp ghee or oil
• •1/2 tsp red chili powder
• •1/4 tsp turmeric powder
• •1/2 tsp chaat masala
• •1/4 tsp black pepper powder
• •Salt to taste
• •Few curry leaves

Instructions

1. 1Heat ghee in a pan on medium flame
2. 2Add curry leaves and let them splutter
3. 3Add makhana and roast until crispy (5-7 minutes)
4. 4Add all the spices and salt, mix well
5. 5Roast for another 1-2 minutes until well coated
6. 6Remove from heat and let cool before serving

Ingredients

• •1.5 cups Akshra Raw Makhana
• •2 medium potatoes, boiled and mashed
• •1/4 cup green peas, boiled
• •2 green chilies, finely chopped
• •1 tsp ginger, grated
• •1/2 tsp garam masala
• •1 tsp chaat masala
• •2 tbsp cornflour
• •Fresh coriander leaves
• •Oil for shallow frying
• •Salt to taste

Instructions

1. 1Dry roast makhana in a pan without oil until crispy
2. 2Let makhana cool, then break into smaller pieces
3. 3In a large bowl, combine chopped onion, tomato, and cucumber
4. 4Add roasted makhana pieces
5. 5Sprinkle chaat masala, cumin powder, and salt
6. 6Add lemon juice and pomegranate seeds
7. 7Garnish with fresh coriander and mint leaves
8. 8Add green chutney if desired and serve immediately

Ingredients

• •2 cups Akshra Raw Makhana
• •1 medium onion, finely chopped
• •1 tomato, finely chopped
• •1 cucumber, diced
• •1/4 cup pomegranate seeds
• •2 tbsp lemon juice
• •1 tsp chaat masala
• •1/2 tsp roasted cumin powder
• •Fresh coriander and mint leaves
• •Green chutney (optional)
• •Salt to taste

Instructions

1. 1Dry roast makhana in a pan without oil until crispy
2. 2Let makhana cool, then break into smaller pieces
3. 3In a large bowl, combine chopped onion, tomato, and cucumber
4. 4Add roasted makhana pieces
5. 5Sprinkle chaat masala, cumin powder, and salt
6. 6Add lemon juice and pomegranate seeds
7. 7Garnish with fresh coriander and mint leaves
8. 8Add green chutney if desired and serve immediately