Makhana Bhel
Ingredients
- Cucumber: 1/2 cup /100 gms, peeled & diced.
- Tomato: 1/2 cup/100 gms, diced
- Potato: 1/2 cup boiled and diced
- Pomegranate Arils: ½ cup
- Fresh Cilantro: 2 tbs/10 gms, finely chopped
- Fresh Mint: 2 tbs/8 gms, finely chopped
- Green Chili: 1 tsp/3 gms, finely chopped
- Lime or Lemon Juice: 2 tbs
- Makhana/Fox Nuts: 4 cups/ 120 gms
- Peanuts – Roasted salted : ¼ cup/ 227 gms
- Chickpeas – Roasted salted : ¼ cup
- Cashews – Roasted salted : ¼ cup
- Pumpkin seeds – Roasted salted : ¼ cup
- Jalapeno Crisp: ¼ cup + for topping (Skip for gluten free version)
- Nylon Sev: ¼ cup for topping (optional)
- Salt/Namak: ½ tsp
- Red chili powder/Laal mirch: ½ tsp
- Chaat Masala: 2 tsp
- Cilantro Mint Green Chutney: 1Tbs
- Tamarind & Dates sweet Chutney: 2Tbs
Instructions
- Dy roast makhanas on medium heat till crunchy. Keep stirring in between for even roasting. Makhana can be roasted in microwave as well.
- Once roasted, let the Makhana cool down a bit and then transfer in a gallon size Ziploc. Secure the Ziploc carefully and roughly crush the Makhanas using rolling pin.
- In a separate mixing bowl add all the chopped vegetables and stir.
- Mix all the vegetables and fruits for makhana bhelpuri
- Then add roasted peanuts, cashews, chickpeas, pumpkin seeds and jalapeno crisps.
- Add, chopped green chilis, cilantro, mint, both the chutneys, spices and lime juice.
- Give it a good stir. Keep this mixture separate until ready to serve.
- When ready to serve, stir in crushed roasted Makhanas.
- Before serving topped with some nylon sev (optional), some jalapeno crisps, pomegranate arils and peanuts.
Source: https://www.enhanceyourpalate.com/makhana-bhel/
Phool Makhana Ladoo
Ingredients
- 50 gms Phool Makahana | Lotus Seed | Foxnut
- 3/4 cup Sugar
- 1/2 tsp + 4 tblsp Homemade Ghee | Clarified butter
- 1/2 tsp Elaichi | Cardamom Powder
- 5 Pistachios, chopped
- 5 Kaju | Cashewnuts, chopped
- 10 Golden Raisins
Instructions
- In a pan, heat 1/2 tsp ghee and roast Kaju. As kaju begins to change colour, add golden raisins, saute for a minute. Remove them on to a plate and keep aside.
- In the same pan, roast phool makhana for about 5 minutes on a low flame till an aromatic smell wafts across. Phool makhana must become crisp. Take care they do not get burnt.
- Take this roasted phool makahana in a mixie jar. Grind to a smooth powder.
- Add sugar and elaichi powder. Grind this mixture along with the phool makhana powder till the sugar grains are powdered well.
- Remove this mix into a bowl. Add roasted dry fruits and pista and mix well.
- Warm 4 tblsp of ghee in a small pan. Keep aside.
- Add a tablespoon of warm ghee to a small portion of the powdered mix. Gently mix the ghee along with this portion to make small lemon sized roundels. Press gently to form the shape of ladoo and then press tightly to bind the mixture well. In the similar manner, prepare remaining ladoos adding ghee, in stages.
- Store in an air tight container and enjoy!
Note:
For this recipe, 1 cup of Phool Makhana powder is used with sugar 3/4 cup. 50 gms of Phool Makhana were roated to get 1 cup of powder to make 12 ladoos.