Makhana is the healthiest, economical dry fruit and apt for fasting, low in cholesterol, saturated fat and sodium. Lotus seeds are also extremely good sources of magnesium, potassium, manganese, protein, and phosphorus.
They are desrived from a plant called Euryale Fox which grows in the stagnant water of wetlands or ponds in Eastern Asia and have been used in Chinese medicine since 3000 years and have an important place in the science of Ayurveda too.
Boosts immunity. Having zero calories they assist in weight management. High fiber and protein content ensures to keep one energetic throughout the day, especially during fasting days.
Makhanas contain a natural flavonoid called kaempferol that helps slow down the aging process. This flavonoid helps keep away signs of aging such as hair loss, greying of hair, and the formation of wrinkles.
Besides they aid in flushing out all the toxins from the body. The spleen recycles the RBCs, and retains the new WBCs and platelets. Makhanas play a great role in detoxifying the spleen, thus helping in the detox of blood. No wonder even Kareena Kapoor swears by them as her favourite snack to munch on!
Makhana Nutrition Value
100 g of makhanas contain 347 calories.
- Calories 347 cal
- Protein 9.7 g
- Fats 0.1 g
- Carbohydrates 76.9 g
- Fiber 14.5 g
Makhana Recipes to Try
Crunchy caramel makhana candies
Ingredients:
- Half bowl fox nuts(phool makhana)
- 3-4 spoons desi ghee
- 4-5 Almonds
- half spoon Fennel (saunf)seeds
- Half bowl jaggery
- 2-3 spoons water
Directions
- Heat a pan,add 3 spoons of desi ghee and roast makhanas till light brown. Transfer in another bowl.
- Heat a pan, add 1 spoon of desi ghee fennel seeds and add jaggery,stir continuosly till the jaggery will forms bubbles, then add roasted makhana in it.Stir continuosly for while now when the jaggery is in caramel form.
- Ready!Plate and garnish with crushed almonds.
Berries Nuts Makhana Thickshake
Ingredients
- 12 pieces makhanas
- 12 pieces dried black currants
- 2 tbsp Fresh strawberry pulp
- 5 pieces cashews
- 12 pieces kismish
- 3/4 cup milk
- 1/2 tsp Sugar(if needed)
Direction
Soak cashews, black currants & kismish in little milk separately for two hours. Roast makhanas at slow gas it’s colour should not change, let it cool. Grind it & make a fine powder.
For black currant or fruit of your choice thick shake:
- In a mixer jar add soaked black currants, 1/3 Makhana powder, 1/4 cup milk (sugar if needed) make a fine thick shake. keep it aside. Keep it in fridge if required.
- In a mixer jar add fresh sweet strawberry pulp, 1/3 makhana powder & milk grind it and make a fine thick shake. Keep it aside or keep it in fridge if required.
- In jar add soaked cashews, soaked kismish, 1/3 makhana powder & milk, sugar if needed & make a fine thick shake. Keep it aside or keep it in fridge if required.
- Take a big glass, add black currant thick shake, above it slowly pour strawberry thick shake, then lastly pour cashew thick shake.
- Ready to serve.