Wheat Flour Makhana Recipe – Traditional Indian Sweet Snack

Last Updated on 2 months by Neha Deshmukh

Wheat Flour Makhana Recipe – Traditional Indian Sweet Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying sweet treat that isn’t too heavy. This Wheat Flour Makhana recipe is exactly that – a delightful blend of crunchy textures and subtle sweetness. It’s a snack I grew up with, often made by my grandmother during festive seasons, and it always brings back such warm memories. It’s incredibly easy to make, and honestly, it disappears pretty quickly in my house!

Why You’ll Love This Recipe

This isn’t just another sweet snack; it’s a little piece of Indian tradition. It’s perfect when you’re craving something comforting, and it’s a much healthier alternative to store-bought sweets. Plus, it comes together in under 20 minutes – perfect for those unexpected sweet cravings! It’s naturally gluten-free (depending on your wheat flour source – more on that later!) and offers a lovely mix of textures from the crunchy makhana and nuts.

Ingredients

Here’s what you’ll need to whip up this delicious snack:

• 1 cup wheat flour (approx. 120g)
• ½ cup makhana (fox nuts) (approx. 50g)
• 3 tablespoons ghee (approx. 45ml)
• 1 tablespoon cashew, roughly chopped (approx. 15g)
• 1 tablespoon badam (almonds), roughly chopped (approx. 15g)
• 1 tablespoon pista (pistachios), roughly chopped (approx. 15g)
• 1 tablespoon raisin (approx. 15g)
• ½ cup cane sugar (approx. 100g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Wheat Flour Type: I prefer using whole wheat flour (atta) for a slightly nutty flavour and added fibre. You can also use refined wheat flour (maida) for a lighter, more delicate texture. Experiment and see what you like best!
• Ghee Quality: Ghee is key here. A good quality ghee will give you that lovely aroma and flavour. I always use homemade ghee if I have it, but a good store-bought brand works wonderfully too.
• Makhana Variety: You can find different sizes of makhana. I like the slightly larger ones as they stay crunchier. Make sure they’re fresh – they should snap easily when broken.
• Cane Sugar Benefits: I love using cane sugar (gur) because it adds a beautiful caramel-like flavour and is less processed than refined sugar. You can substitute with regular sugar, but the flavour profile will be a little different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tablespoon of ghee in a kadai (wok) or a deep frying pan over medium heat. Add the cashews, almonds, and pistachios. Fry them until they turn golden brown and fragrant – keep a close eye, as nuts burn quickly! Once golden, set them aside.
2. In the same kadai, add the raisins and fry until they plump up. This usually takes just a minute or two. Transfer them to the bowl with the nuts.
3. Now, add the remaining 2 tablespoons of ghee to the kadai. Add the makhana and roast until they become nice and crisp. This is important – you want them to be crunchy! Set aside with the nuts and raisins.
4. Add the remaining ghee to the kadai. Add the wheat flour and roast on low heat. Stir constantly to prevent burning. You’ll want to roast it until it’s aromatic and turns a lovely golden brown colour – about 5-7 minutes.
5. Take the kadai off the heat and let the roasted flour cool slightly. While it’s still warm, mix in the cane sugar.
6. Finally, combine the roasted nuts, raisins, makhana, and the sugar-flour mixture in a large bowl. Mix everything thoroughly until well combined.
7. And that’s it! You can store it in an airtight container or enjoy it immediately with a warm glass of milk.

Expert Tips

• Don’t overcrowd the kadai: When roasting the nuts and makhana, work in batches if necessary to ensure even roasting.
• Stir constantly: Especially when roasting the flour, constant stirring is crucial to prevent it from burning.
• Cool before mixing: Letting the flour cool slightly before adding the sugar prevents the sugar from melting and making the mixture sticky.

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation: Substitute the ghee with coconut oil or any other vegan-friendly oil.
• Sugar Substitute Options: You can use jaggery powder or coconut sugar instead of cane sugar. Adjust the quantity to your taste.
• Spice Level – Cardamom/Saffron Addition: A pinch of cardamom powder or a few strands of saffron added while roasting the flour will elevate the flavour beautifully. My friend, Priya, always adds cardamom – it’s her signature touch!
• Festival Adaptations – Diwali/Holi: During Diwali, I sometimes add a sprinkle of edible silver leaf (varak) for a festive touch. For Holi, a tiny bit of colour can be added to the mix for a fun twist.

Serving Suggestions

This snack is delicious on its own, but here are a few ways to enjoy it:

• With a warm glass of milk – a classic combination!
• As a mid-afternoon snack with a cup of chai.
• Pack it in a lunchbox for a healthy and satisfying treat.

Storage Instructions

Store the Wheat Flour Makhana in an airtight container at room temperature. It should stay fresh for up to a week, but honestly, it rarely lasts that long in my house!

FAQs

Let’s answer some common questions:

• What type of wheat flour is best for this recipe? You can use whole wheat flour (atta) or refined wheat flour (maida) – it depends on your preference for flavour and texture.
• Can I make this recipe without ghee? Yes, you can substitute ghee with coconut oil or any other oil of your choice.
• How do I know when the makhana is perfectly roasted? The makhana should be crisp and snap easily when broken.
• Can this be stored at room temperature? Yes, it can be stored in an airtight container at room temperature for up to a week.
• What is the shelf life of this snack? It’s best enjoyed within a week, but it can last a bit longer if stored properly.