Roasted Makhana Foxnut Lotus Seeds Recipe Your Food Fantasy Take a pan kadhai and heat it on medium flame. add makhana to it and dry roast them for 8 9 minutes with continuous stirring. makhana should be crunchy by this time. switch off the heat. spread ghee and sprinkle salt and pepper on the. mix thoroughly. makhanas are ready to eat. store them in an airtight container. Get free, easy and delicious recipes delivered straight to your inbox!.
Roasted Makhana Or Phool Makhana Recipe Lotus Seeds Or Foxnuts Making roasted makhana recipe. heat oil in a heavy wok or kadai. add the makhana and roast for a good 10 to 12 minutes on low heat, till they become crisp. keep on stirring in between. next, add all the spice powders and rock salt, except chaat masala. turn off the heat as you don't want the spice powders to get burnt. How to make roasted makhana snack. in a wide flat pan, add 2 3 tablespoon ghee, and lightly heat it up for about 30 seconds or so on medium low flame. and it’s best to use a wide flat pan, that is wide enough to ensure all of the makhana touches the base of the pan. this helps the makhana get evenly roaasted. Ingredients. for roasted makhana3 cupslotus seeds (makhana)3 tbspolive oilsalt and to taste. method. method. heat the oil in broad nonstick pan and add the lotus seeds, salt and pepper powder, mix well and cook on medium flame for 5 minutes, while stirring continuously. transfer to a plate and let it cool completely. Step 2. add the phool makhana to the hot oil and stir regularly to ensure all sides of the lotus seeds are exposed to the heat, leading to a uniform and crispy texture. the phool makhana will turn a light golden color and become crisp during sautéing.
Roasted Makhana Recipe Roasted Lotus Seeds Phool Makhana Snack Ingredients. for roasted makhana3 cupslotus seeds (makhana)3 tbspolive oilsalt and to taste. method. method. heat the oil in broad nonstick pan and add the lotus seeds, salt and pepper powder, mix well and cook on medium flame for 5 minutes, while stirring continuously. transfer to a plate and let it cool completely. Step 2. add the phool makhana to the hot oil and stir regularly to ensure all sides of the lotus seeds are exposed to the heat, leading to a uniform and crispy texture. the phool makhana will turn a light golden color and become crisp during sautéing. Let the caramel bubble till it turns into a smooth liquid. add salt. stir to combine. once the caramel is turned into a silky, smooth liquid, add ghee roasted foxnut. quickly coat them with caramel. transfer to a large tray. spread evenly. allow to cool down for 15 minutes. serve caramel roasted makhana. Heat 1 tbsp oil or ghee in the same kadai. lower the flame completely. add red chilli powder, salt and chaat masala or garam masala powder. keep the flame low else spice powders would burn. add the roasted makhana and coat the masala well in low flame switch off the flame and let it cool in the kadai for 3 4 minutes.
Spicy Roasted Makhana Roasted Foxnut My Cooking Journey Let the caramel bubble till it turns into a smooth liquid. add salt. stir to combine. once the caramel is turned into a silky, smooth liquid, add ghee roasted foxnut. quickly coat them with caramel. transfer to a large tray. spread evenly. allow to cool down for 15 minutes. serve caramel roasted makhana. Heat 1 tbsp oil or ghee in the same kadai. lower the flame completely. add red chilli powder, salt and chaat masala or garam masala powder. keep the flame low else spice powders would burn. add the roasted makhana and coat the masala well in low flame switch off the flame and let it cool in the kadai for 3 4 minutes.
Lotus Seed Makhana Chiwda A Tasty Indian Snack Delishably
Premium Photo Fox Nut Or Roasted Lotus Seed Or Makhana
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