Makhana Chivda is a crunchy and light savoury snack made by pan roasting makhana with cashews, peanuts and spices. Makhana Chivda is a healthy and quick to make evening snack time and for sudden visitors at home.

This is just a handy snack to make for tea time and desserts at home. It does not need much effort and comes together in 15 minutes. You can make it by roasting makhana in ghee until crispy then adding nuts and spices. It stays crispy for few days in a jar.

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About Makhana Chivda

Makhana Chivda is made using makhana, fried gram dal, peanuts and cashews. These ingredients come together to make a snack with nice crunch. The makhana gives it light and airy texture. The cashews and peanuts adds richness and crunch to the snack.

The fried gram dal brings slight sweetness that balances the spices. When you roast everything together the flavours blend and create something really nice. It comes out crispy when fresh from the pan and stays crispy even after few days.

You can adjust the spice level based on what you like. The curry leaves adds earthy flavour that completes the snack. Some people add extra nuts and some keep it simple. The texture is light and it is not too heavy to eat. After it cools down completely it becomes crunchy and flaky.

I usually make makhana chivda during festival time and for unexpected guests. My family loves the crispy texture and mild flavour. It tis a raditional snack but I make it quick and simple at home.

Similar Recipes

• Poha Chivda Recipe (Aval Mixture)
• Makhana Chaat | Phool Makhana Chaat
• Sago Chivda | Sabudana Mixture
• Phool Makhana Gravy
• Makhana Paratha Recipe

Makhana Chivda Ingredients

• Makhana - I used makhana for the base. It gives light and crispy texture when roasted properly. These puff up and become crispy in minutes.
• Fried gram dal - I added this for sweetness. It is already roasted so you just need to toss it and it turns golden quickly.
• Peanuts - I used unsalted peanuts for this. They roast quickly and adds protein and crunch to the mix.
• Cashews - I used whole cashews. They become golden and adds richness without overpowering the other flavours.
• Curry leaves - I prefer fresh ones. They add flavour that complete the snack and give nice taste.
• Turmeric powder - I added for warmth and colour. It gives subtle flavour and nice golden colour to everything.
• Red chilli powder - I used for heat and colour. Adjust based on how spicy you like it and taste as you go.
• Salt - I added to taste. Start with less because you can always add more but you can't take it out.

How to make Makhana Chivda Step by Step

1.Measure and get ready with the ingredients. Heat ghee in a pan - add makhana roast until crisp. If you break and see it should be crisp that is the correct stage.

2.Transfer to plate and set aside. Heat oil in the same pan - add fried gram dal and peanuts roast until golden then add cashews.

3.Roast until golden brown. Then add curry leaves along with spice powders and salt.

4.Give a quick mix and switch off. Add roasted makhana toss it well.

Cool down for a while then store or serve immediately.

Expert Tips

• Makhana roasting - I always check if makhana is completely crisp. Break one and look inside to make sure it is crisp. Soft makhana will get chewy once it cools down and that not good.
• Use ghee - I roast makhana in ghee because it gives better flavour than oil. For nuts and dal, oil works fine and helps save money.
• Curry leaves - I add them right before switching off heat so they stays crisp. They add flavour that you can't get from spices alone and make difference.
• Spice balance - I start with less chilli powder and adjust. You can always add more if you like more it more spicy.
• Cooling - I let it sit on plate for few minutes after roasting. Any moisture will make it soggy so this step is important.
• Roast separately - I roast each ingredient at its own time. Don't throw everything in at once or some will burn and taste bad.

Serving and Storage

Serve makhana chivda fresh or at room temperature with tea or coffee. It pairs well with evening time and fill you up nicely. You can store this in airtight container at room temperature and it stay good for 4 to 5 days without any problem.

FAQS

1. Can I use store bought roasted makhana?

No you need to roast it fresh in ghee for best flavour. Store bought ones are not crispy enough and taste different.

2. What if makhana is not available?

You can make similar chivda with popcorn or other nuts too.

3. Can I add nuts?

Yes almonds, walnuts or pistachios work well. Just add them at same time as cashews and roast together.

4. How spicy should it be?

This recipe is mild. You can increase chilli powder for more heat based on what you prefer and like.

5. Can I make it ahead?

Yes you can make it day before if needed. Store in airtight jar for best result and it stay crispy.

If you have any more questions about this Makhana Chivda Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Makhana Chivda Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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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.

If you have any more questions about this Gur Makhana Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Gur Makhana Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Gur Makhana Recipe appeared first on Sharmis Passions.