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Makhana Recipe

Makhana is a delicious and healthy snack that is vegan, gluten-free, and packed with protein.

It’s an incredibly versatile ingredient that can be used in a variety of recipes.

From savory to sweet, makhana can be used to make flavorful dishes that are sure to tantalize your taste buds.

Whether you’re in the mood for a light snack or a hearty meal, makhana is a great option.

Let us explore what ingredients are needed to make makhana, how long it takes to make makhana, and how it is cooked.

We’d also like to take a look at the traditional method of making makhana and health benefits of eating makhana.

Lastly, we’ll look at some ways that you can cook makhana to make it healthier.

What ingredients are needed to make makhana?

Makhana is a popular snack in parts of South Asia and beyond.

It is a seed that is typically made by drying the fruit pulp of the mallow plant.

The juice from the pulp can be mixed with yogurt or water to make a powdered version of makhana.

While makhana is traditionally made using dried mallow seeds, it can also be made using dried bananas, raisins, or figs.

To make makhana, a process called desiccation is used to grind the makhana ingredients into a fine powder.

The processing causes the makhana to become brittle and dry.

The dried fruit pulp and the ground makhana are then mixed together to form a dough.

This dough is then formed into tablets that are cooked in boiling water.

How long does it take to make makhana?

Makhana is a type of seed that can be purchased at local stores or online.

Once you get your hands on the makhana, you can either grind it up or soak it in water for a few hours.

Prepare the makhana as per the instructions given by the manufacturer.

You can also soak them overnight to make them ready to cook.

It takes approximately 10-15 minutes to grind makhana to a fine powder.

This powder should be stored in an airtight container so that it does not spoil and loses its freshness.

Grind the makhana powder into a fine paste.

Liquidize the paste in a blender or coffee grinder until it turns into a thick and soft mass.

If you want, you can prepare it in the form of balls before soaking in water.

The length of time needed to make makhana depends on how finely you grind the powder or if you have soaked it overnight.

If you grind the makhana with enough water and don’t soak it overnight, it will take around 30-45 minutes to prepare them.

The longer you leave them soaking, the softer they will become and the better they will taste.

If you want to preserve the vitamins and minerals in the makhana, then you must not soak them for more than 8 hours.

As mentioned above, soaking for more than 8 hours will cause them to lose their nutritional value and is not recommended.

What is the best way to prepare makhana?

Makhana is a type of seed that is available in the markets throughout India.

It is known to be delicious and healthful. It is delicious when it is fried, roasted, or baked.

In its raw form, makhana is very small and has a crunchy texture.

You can use makhana as a healthy snack.

You can also use makhana in any recipe that calls for nuts.

Makhana is a good source of protein and fiber.

On the other hand, if you want to add more flavor to your dish, you can roast or bake your makhana.

To prepare makhana for cooking, soak it in water for five minutes before cooking.

Alternatively, you can blanch it in boiling water for two-three minutes.

What is the traditional method of making makhana?

Makhana is a popular Indian dessert that is made by boiling mung beans and then roasting them.

The roasted makhana is then ground into a powder.

Makhana is a rich source of protein, fiber, and several vitamins, making it a healthy snack to include in your diet.

To make makhana, you need the following ingredients:

  • Mung beans (mudde ki rajmo) – These beans are a common ingredient used in Indian cuisine. They are green in color with a bumpy skin.
  • Ghee (clarified butter) – Ghee is a type of fat that is produced by heating milk or cream. It can also be obtained from animals, such as cows and sheep. Ghee is made from milk that is clarified by boiling.
  • Saffron – Saffron comes from the saffron crocus flower. You can either purchase dried saffron flowers and dry them yourself or buy saffron in bulk from your local supermarket.
  • Cardamom – Cardamom comes from the cardamom seed. It has a strong aroma, making it perfect for flavoring food.
  • Cloves – Cloves are part of the same plant family as cinnamon and are used for flavoring foods as well as providing medicinal benefits.
  • Cinnamon – Cinnamon comes from the laurel tree. It has a very strong aroma that makes it perfect for flavoring foods.

You will need to cook these ingredients first before they can be ground into makhana.

Here’s how to make makhana step-by-step:

Are there any health benefits of eating makhana?

Makhana is packed with protein, which is a great way to keep you full for longer.

Amongst other things, this can help to put you in a positive mood and boost your energy levels throughout the day.

The most important thing about makhana is that it is incredibly versatile.

You can cook it in just about any way you can think of, as long as you are using an oil or ghee.

This means that you can make makhana in a variety of ways, from steams to stir fries to baked dishes.

The same is true for what recipes you can make with makhana.

You can even use makhana to make desserts such as muffins and cakes.

One other aspect that makes makhana so versatile is that it can be used to make savory dishes such as stews, curry, and gravy.

It can also be used to give these dishes a sweet twist.

Overall, there are plenty of health benefits of eating makhana, so it’s not hard to see why people have made this snack a part of their daily diets.

What dishes can be made using makhana?

Makhana is a versatile ingredient that can be used in a variety of recipes.

From savory to sweet, makhana can be used to make flavorful dishes that are sure to tantalize your taste buds.

Are there any variations to a traditional makhana recipe?

Makhana is a versatile ingredient that can be used in a variety of dishes.

It can be ground into a powder to make the makhana, and can also be cooked.

The most popular way of cooking makhana is to bake it.

For example, in the recipe for makhana pie, you can use the ground makhana in place of flour.

There are many other recipes that call for makhana as well, such as makhana patties and makhana lollipops.

The traditional method of making makhana starts with boiling the ingredients for 15 minutes until all the ingredients have become a doughy consistency.

This can be done in an oven or on a stovetop.

After this, you put the mixture into a bowl and knead it until all the ingredients are combined and crumbly together.

Once you have formed the dough into a ball shape, you then flatten it out using your palms until it is an even thickness.

You then put it into an oven or on a stovetop and cook it at a low temperature until all the ingredients have come together and turned into a loose dough that is dry to touch.

How can makhana be cooked to make it healthier?

There are many different ways to cook makhana.

If you’re looking to make a healthier makhana recipe, we recommend cooking it in boiling water and then draining it, frying it in oil, or baking it in the oven.

Baking makhana with the help of an oven is the best way to make makhana that is crispy on the outside and soft on the inside.

The heat will fry the outside of the makhana while making the inside soft and fluffy.

Alternatively, you can fry makhana.

Frying makhana will pump up the flavor and give you a crunchy texture that’s great for savory recipes.

Oil is used to fry makhana, but if you can’t find oil, you can also use ghee or vegetable oil.

When choosing which method to use for cooking makhana, look for one that gives you the best combination of flavors and textures.

For example, if you’re making a savory dish, then a baked version would work well.

But if you’re making something sweet, then a fried version would work better.

Is there any special technique to make makhana crunchy?

Makhana is a much healthier option for snacking and satisfying your hunger than the typical junk food that we all know so well.

The carbohydrates in makhana, however, make it more similar to potato chips than other healthy snacks.

The best way to eat makhana is to enjoy it as a snack.

It is best when eaten on its own.

But, if you’re craving something crunchy and salty, try adding some makhana to a salad or adding some makhana in some protein shakes.

You can also deep fry makhana.

But make sure you use enough oil to cover the entire surface of the pan to prevent it from sticking (or burning).

If you’re looking for the perfect crunchy snack, then frying might be the best option.

Also, make sure that you’re not frying them too long or else they’ll get soggy and hard.

What kind of spices can be used to add flavor to makhana?

Makhana is a great source of magnesium and protein.

When cooking, you can add any spices that you like to make it taste better.

This is especially important because you can use makhana as a base ingredient when creating new recipes.

Makhana is best cooked on the stove top or in the oven.

It can be used in any recipe that requires flour, but it is best suited for savory recipes.

If you are making a sweet dish, makhana can be found in most vegetarian cookbooks.

Makhana Munchies Recipe

Makhana is a delicious and healthy snack that is vegan, gluten-free , and packed with protein .
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Snack
Cuisine: American
Keyword: Makhana Munchies Recipe
Servings: 3 people
Calories: 211kcal


  • 1 Pan


  • 50 gms Lotus Seed
  • ½ Tbsp butter Clarified
  • 1 Tsp Red Chili powder
  • 1 Tsp Cumin Powder Roasted
  • 1/2 Tsp Black Salt
  • 1/2 Tsp Dry Mango Powder
  • 1 Tsp Sugar Powdered
  • Salt to Taste


  • In a pan, warm ghee or clarified butter. Gently stir in Makhana after adding. On medium heat, roast for around three to four minutes.
  • When the Makhana becomes crispy, combine it with the sendha namak, black salt, dry mango powder, red chili powder, and powdered cumin seeds.
  • Add ghee once more to allow the spices to meld with the Makhana.
  • Stir continuously and extinguish the flame.



Calories: 211kcal | Carbohydrates: 11g | Protein: 43g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 21g | Trans Fat: 21g | Cholesterol: 102mg | Sodium: 111mg | Fiber: 11g | Sugar: 32g | Vitamin A: 1112IU | Calcium: 12mg | Iron: 3mg
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