Crispy Makhana Recipe – Jaggery & Sesame Seed Sweet Snack

Last Updated on 4 months by Neha Deshmukh

Crispy Makhana Recipe – Jaggery & Sesame Seed Sweet Snack

Introduction

Okay, let’s be real – sometimes you just need a little something sweet, right? But you also want something that won’t leave you feeling guilty. That’s where this Crispy Makhana recipe comes in! It’s a super simple, incredibly satisfying snack that’s become a total favorite in my house. I first made this when I was looking for a healthier alternative to traditional Indian sweets, and honestly, it’s been a hit ever since. It’s crunchy, subtly sweet, and packed with flavor. Plus, it takes just minutes to whip up!

Why You’ll Love This Recipe

This isn’t just another sweet treat. It’s a quick, easy, and healthy-ish snack that’s perfect for those afternoon cravings. It’s naturally gluten-free and can easily be made vegan (more on that later!). The combination of the crispy makhana, the warm sweetness of jaggery, and the nutty sesame seeds is just… chef’s kiss. Seriously, you’ll be reaching for more!

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 cup Makhana (puffed lotus seeds)
• ½ cup jaggery powder (about 120g)
• 2 tablespoon sesame seeds (about 15g)
• 1 tablespoon ghee (about 15ml) + 1 teaspoon extra
• ⅛ teaspoon dry ginger powder (about 0.6g)
• 1 cardamom pod (powdered)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Makhana (Puffed Lotus Seeds): Benefits & Selection

Makhana is a fantastic snack on its own, but coating it in jaggery takes it to another level. Look for makhana that’s fresh and pops easily – that’s how you know it’ll get nice and crispy. You can find it at most Indian grocery stores, and increasingly in health food sections of larger supermarkets.

Jaggery: Types & Regional Variations

Jaggery is unrefined sugar, and it adds a beautiful caramel-like flavor. There are different types – some are lighter in color, others darker. I prefer a darker jaggery for this recipe, as it has a richer taste. You can use jaggery blocks and grate them, or buy it in powdered form for convenience.

Ghee: Clarified Butter – Flavor & Health Benefits

Ghee is a staple in Indian cooking, and it adds a wonderful nutty flavor. It also has a higher smoke point than regular butter, which is great for roasting. If you’re not familiar, ghee is clarified butter – the milk solids have been removed, leaving behind pure butterfat.

Sesame Seeds: Black vs. White – Taste & Nutritional Differences

I usually use white sesame seeds for this recipe, but black sesame seeds work beautifully too! Black sesame seeds have a slightly nuttier, more intense flavor. Both are packed with nutrients, so it really comes down to personal preference.

Cardamom & Dry Ginger: The Aromatic Spice Blend

These spices are the heart and soul of Indian sweets. Freshly powdered cardamom is best, but pre-ground works in a pinch. Dry ginger powder (sonth) adds a lovely warmth. Don’t skip these – they really elevate the flavor!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 teaspoons of ghee in a pan over medium heat. Add the makhana and roast, stirring constantly, until they become crispy and easily crushable. This usually takes about 5-7 minutes.
2. Transfer the roasted makhana to a bowl and set aside.
3. In the same pan, add the jaggery powder and 2 tablespoons of water. Heat on low-medium flame, stirring until the jaggery dissolves completely. The mixture will start to bubble and become frothy.
4. Now, this is important: to check if the jaggery syrup is ready, drop a tiny bit into a bowl of cold water. If it forms a soft ball, it’s perfect!
5. Stir in the cardamom powder, dry ginger powder, sesame seeds, and the remaining 1 teaspoon of ghee into the syrup.
6. Add the roasted makhana to the syrup and mix thoroughly, ensuring every piece is coated evenly.
7. Turn off the heat and spread the mixture onto a tray lined with parchment paper to cool completely. Once cooled, store in an airtight container.

Expert Tips

• Don’t overcrowd the pan when roasting the makhana. Work in batches if necessary.
• Keep a close eye on the jaggery syrup – it can burn quickly!
• Make sure the makhana is completely cool before storing, otherwise it might lose its crispiness.

Variations

• Vegan Makhana Snack Adaptation: Simply substitute the ghee with coconut oil. It will give a slightly different flavor, but it’s still delicious! My friend, Priya, swears by this version.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment (Adding a Pinch of Chili): If you like a little heat, add a tiny pinch of chili powder to the syrup along with the other spices.
• Festival Adaptations (Diwali, Holi): This makes a wonderful festive snack! You can add a few chopped nuts like almonds or cashews for extra richness.

Serving Suggestions

This makhana snack is perfect on its own with a cup of chai. It’s also great to pack for work or school lunches. My kids love it as an after-school treat!

Storage Instructions

Store the cooled makhana in an airtight container at room temperature for up to a week. It might lose some of its crispiness over time, but it will still taste amazing!

FAQs

What is Makhana and is it healthy?

Makhana, or puffed lotus seeds, are a nutritious snack that’s low in calories and high in protein and fiber. They’re also a good source of essential minerals.

Can I use honey or sugar instead of jaggery?

You can, but the flavor will be different. Jaggery has a unique caramel-like taste that honey and sugar don’t quite replicate. If using sugar, reduce the amount slightly as it’s sweeter than jaggery.

How do I know when the jaggery syrup has reached the right consistency?

The “soft ball test” is the best way! Drop a tiny bit of syrup into cold water – if it forms a soft ball that you can easily shape, it’s ready.

Can I make this recipe without ghee? What can I substitute?

Yes! You can use coconut oil as a vegan alternative. You could also use vegetable oil, but ghee really adds the best flavor.

How long does this Makhana snack stay crispy?

It stays crispiest for the first 2-3 days. After that, it might soften slightly, but it will still be delicious! Just make sure to store it in an airtight container.