Gur Makhana is a delicious sweet snack made by tossing roasted makhana with jaggery syrup. It comes out in golden colour, crisp and slightly chewy, also a nice treat for an afternoon snack. It has a natural sweet taste and light texture that everyone enjoys. 

It packs well for school and office snacks. Kids like the chewy texture and natural jaggery sweetness without feeling too heavy. It is different from usual sweets because makhana stays crunchy even after coating.

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About Gur Makhana

Gur Makhana is a traditional Indian sweet snack made with roasted makhana, coated in jaggery syrup. Makhana or lotus seeds are light and airy, so the snack feels delicate to eat. Also sesame seeds and coconut adds more flavour and crunch to every bite.

The makhana stays crispy if you add them to jaggery at the right time and if you add them early, they become chewy, if you add them late, they stay more crispy. Jaggery has a rich deep sweetness that works perfectly with the makhana and cardamom give that warmth Indian sweet flavour.

Gur Makhana isan easy and quick snack to munch.I always make sweet popcorn using jaggery so wanted to try the same using makhana too and it came out soo good. This sweet jaggery makhana will sure be a addict for kids.

You can just adjust the texture according to your taste and texture preference. Some people like it very crispy, some prefer it chewy. The snack stays fresh for a week if stored in dry place. You can also add extra sesame or skip cardamom based on what you like.

I make this whenever I have makhana at home and want something quick. My family enjoy it and it get finished pretty fast. Sometimes I add extra sesame for more crunch, sometimes less cardamom if someone in the house do not like too much flavour.

Similar Recipes

• Gur Papdi Recipe (Gujarati Sukhdi)
• Makhana Chaat | Phool Makhana Chaat
• Sweet Makhana Recipe
• Phool Makhana Gravy
• Makhana Paratha Recipe

Gur Makhana Ingredients

• Makhana (Lotus Seeds) - I roast these until they become light and crispy. Roasting makes them puffy and gives them a nice base to hold the jaggery coating.
• Jaggery - This gives natural sweetness and beautiful colour to the snack. It melts into a syrup that coat each piece nicely when heated.
• Sesame Seeds - These add a nutty taste and slight crunch. Toasting them before adding makes them taste even better.
• Coconut - Fresh or dry coconut works fine and adds mild sweetness. It balances the strong jaggery flavour nicely.
• Cardamom Powder - Just a pinch is enough to give that warm spice flavour. It makes the whole snack taste like a proper Indian sweet.

How to make Gur Makhana Step by Step

1.Add jaggery to a kadai, add water to it. Boil until jaggery dissolves completely.

2.Strain to remove impurities, Set aside. Heat ghee in the kadai - add makhana. Roast until crisp.

3.Break and check, now its done. Transfer roasted makhana to a plate and set aside. Add jaggery syrup let it boil.

4.Consistency check : Keep a separate plate ready filled with little water. Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below.Now try to gather and roll, it should form a soft loose ball, this is the right stage. If you want crisp makhana you can leave it to hard ball. Now add coconut, sesame seeds and cardamom powder to it.

5.Add roasted makhana to it. Toss well and switch off. It will be slightly sticky only.

Let it cool down then serve.

Expert Tips

• Roasting - Roast makhana until fully crisp and puffed up. Roasted makhana should break easily when you press.
• Jaggery syrup - Boil jaggery with little water until it dissolves completely and becomes thin syrup. Always strain the syrup to remove any dirt or impurities before using it for coating.
• Consistency check - Drop a bit of syrup in water and gather it to check if it form a soft ball. Soft ball mean chewy makhana, hard ball mean crispy makhana, so choose based on your preference.
• Cooling down - I let the makhana cool completely before eating or storing it in container. Hot makhana feels soft but they become crispy as they cool down to room temperature.
• Dry storage - I keep the snack in airtight container away from steam and moisture. Moisture make the makhana soft and chewy, so store in dry place to keep them crispy.

Serving and Storage

Serve Gur Makhana at room temperature with tea or as an evening snack at home. Store leftovers in an airtight container at room temperature and you can make it ahead and store for few days. It brings a healthy option to regular sweet routine.

FAQS

1. Can I use white sugar?

You can try but jaggery has much better flavour and tastes more traditional. White sugar gives a plain sweet taste without the depth that jaggery brings to the snack.

2. How do I make them extra crispy?

Use the hard ball stage of jaggery instead of soft ball stage for frying. Hard ball stage make the coating harder and keep makhana very crispy without any chewiness.

3. What if my makhana become soft and chewy?

This happen when you roast them less or add them to the syrup too early. Make sure makhana are fully crisp before adding to syrup.

4. Can I add other flavourings?

Yes you can just add dry ginger powder or even a little bit of rose water. 

5. Why does my jaggery get grainy?

This happen if you do not strain the jaggery syrup properly at the beginning. Always strain to remove impurities before using it for coating.

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