Caramel Roasted Makhana Recipe

Estimated reading time: 3 minutes

Foxnuts (Lotus Seeds)

The Phool Makhana is also known as lotus seeds or foxnuts. It is produced in India, Korea, and Japan. Today, foxnuts are considered an excellent low-calorie, anti-oxidant, gluten-free, vegan superfood. The caramel-coated roasted makhana is my newfound obsession! I am sure you will ditch the caramel popcorn for this roasted makhana. I make it for:

snacking: it is perfect for munching or nibbling throughout the year festive parties: it makes an excellent snack for festive get-togethers movie night: whether it is a Netflix marathon or a romantic movie night, it has become one of our favourite bowls of snacks to share.

The CHEAT Caramel

I like to call it CHEAT caramel. Why? Because it is a quick caramel made with unrefined, raw sugar also known as jaggery.

5 ingredient recipe gluten-free snack zero prep work is required no syrup or artificial flavour takes minimal time to get ready

The raw sugar has a natural, caramel-like nutty taste. All you need to do is melt it, get a caramel-like consistency using water, and season with a pinch of salt. You do not need pro-level cooking skills, tons of ingredients, a cooking thermometer, or any syrup/glucose to make this quick and easy caramel sauce.

Ingredients You’ll Need

Foxnut (lotus seed or Phool Makhana): You can get packets of it in grocery stores selling Indian ingredients. Ghee is used for roasting the foxnut. You can use butter or coconut oil (for the vegan version). Jaggery Powder is the USP of this CHEAT caramel sauce. The unrefined, raw sugar gives a nutty taste and a beautiful colour to the sauce. Water to liquefy the caramel. You can use milk as well instead of water to make this caramel for roasted makhana. A pinch of sea salt balances the sweetness of caramel and makes it savoury.

Watch Caramel Makhana Video

My Tried and True Tips

Roast makhana till they turn crisp. If the foxnuts are not crunchy, after caramel coating they will become soggy. Continuously stir the caramel after adding water to make sure the jaggery is nicely dissolved and there are no lumps. Allow the caramel-coated makhana to cool down completely on a tray before serving or storing. You can store caramel roasted makhana for 1 – 2 days in an airtight container at room temperature. I suggest serving or enjoying them within a few hours of making them.