Spiced Makhana Recipe – Coconut, Cashew & Indian Flavor Snack

Last Updated on 2 months by Neha Deshmukh

Spiced Makhana Recipe – Coconut, Cashew & Indian Flavor Snack

Introduction

Okay, let’s be real – sometimes you just need a snack. But not just any snack, a snack that’s satisfying, a little bit special, and maybe even feels good to eat. This Spiced Makhana recipe is exactly that! I first stumbled upon a similar version at a Diwali mela a few years ago, and I’ve been tweaking it ever since to get it just right. It’s crunchy, savory, sweet, and has this incredible warmth from the spices. Trust me, once you start, you won’t be able to stop!

Why You’ll Love This Recipe

This isn’t your average snack mix. It’s a delightful blend of textures and flavors – the airy crunch of makhana, the sweetness of coconut and raisins, the richness of cashews, and a beautiful spice blend that just sings. It’s also surprisingly easy to make, ready in under 20 minutes, and perfect for when those snack cravings hit. Plus, it’s a great way to enjoy a healthy and delicious Indian treat!

Ingredients

Here’s what you’ll need to whip up a batch of this addictive snack:

• 1 cup frozen coconut slices (thawed and dried)
• 50 grams makhana (fox nuts)
• 1 cup raw cashew halves
• ¼ cup golden raisins (adjust to your liking!)
• 3 tablespoons melted ghee
• 25 curry leaves
• 1 teaspoon powdered sugar
• 1 teaspoon salt
• 1 teaspoon black salt
• 1 teaspoon fennel seed powder
• 1 teaspoon amchur powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric
• 1 teaspoon Kashmiri chili powder or paprika
• ½ teaspoon cayenne (or less, to taste!)
• 1 teaspoon black pepper
• 1 teaspoon cumin powder

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Makhana (Fox Nuts): These are the stars of the show! They’re a superfood, packed with protein and fiber, and have a lovely light, airy texture. You can find them at Indian grocery stores or online.
• Ghee: Ghee adds a wonderful richness and flavor. It’s clarified butter, and a staple in Indian cooking. Don’t skip it if you can help it!
• Curry Leaves: These little leaves are bursting with flavor. They add a beautiful aroma and a slightly citrusy note. Fresh is best, but frozen works in a pinch.
• Amchur Powder: This is dried mango powder, and it adds a lovely tangy flavor. It’s what gives this snack that special something. You can find it at Indian grocery stores or online. Kashmiri chili powder gives a beautiful color and mild heat – paprika is a good substitute if you can’t find it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, thaw your coconut slices and spread them out on a paper towel to dry. We want them nice and dry so they get beautifully crispy.
2. In a bowl, combine all the spices and powdered sugar. Give it a good mix – this is our flavor bomb!
3. Heat 2 tablespoons of ghee in a pan over low-medium heat. Add the curry leaves, coconut slices, cashews, and raisins. Toast for about 2 minutes, stirring constantly, until the coconut starts to turn golden.
4. Now, crank up the heat to medium and add the makhana. Roast for about 4 minutes, stirring frequently. Keep a close eye on it – makhana can burn quickly! Adjust the heat if it’s browning too fast.
5. Drizzle the remaining 1 tablespoon of ghee over the makhana. Sprinkle the spice mix all over and sauté for another minute, making sure everything is nicely coated.
6. Turn off the heat and let the mixture cool in the pan for about 20 minutes, stirring occasionally. This helps the flavors meld together.
7. Once completely cooled, store in an airtight container. Seriously, this is important – otherwise, it won’t stay crunchy!

Expert Tips

• Don’t overcrowd the pan! Work in batches if necessary to ensure everything roasts evenly.
• Keep stirring! This prevents burning and ensures everything gets coated in that delicious spice mix.
• Taste as you go! Adjust the spice levels to your liking.

Variations

• Vegan Adaptation: Simply swap the ghee for an equal amount of vegetable oil or coconut oil.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: If you like things extra spicy, add a pinch more cayenne pepper. If you prefer milder flavors, reduce or omit the cayenne altogether.
• Festive Snacking: This is perfect for Diwali or Holi! It’s a great addition to any festive spread. My family loves to make a big batch for gifting during the holidays.

Serving Suggestions

Honestly, this is delicious straight out of the container! But if you want to get fancy, you can:

• Serve it as a snack with a cup of chai.
• Sprinkle it over yogurt for a crunchy topping.
• Pack it in lunchboxes for a healthy and satisfying treat.

Storage Instructions

Store in an airtight container at room temperature for up to a week. It might lose some of its crunch over time, but it will still be delicious!

FAQs

1. What are Makhana and are they healthy?

Makhana, also known as fox nuts or lotus seeds, are a nutritious snack originating from India. They’re low in calories, high in protein and fiber, and packed with essential minerals. They’re considered a healthy and light snack option!

2. Can I make this recipe ahead of time?

Yes, you can! Just make sure to store it in an airtight container to maintain its crunch. It actually tastes even better the next day as the flavors have more time to meld.

3. What is the best way to dry the coconut slices?

Patting them dry with paper towels is usually enough. If you have time, you can spread them out on a baking sheet and let them air dry for a bit.

4. Can I use other nuts instead of cashews?

Absolutely! Almonds, peanuts, or even pistachios would work well. Just adjust the roasting time accordingly.

5. How do I adjust the spice level in this recipe?

Start with a smaller amount of cayenne pepper and taste as you go. You can always add more, but you can’t take it away!

6. What is Amchur powder and where can I find it?

Amchur powder is dried mango powder, adding a tangy flavor. You can find it at Indian grocery stores or online retailers.