First roast makhana in ghee till it becomes crisp(a change in colour to be noted)take out in a tray. 2.Now in the same pan roast sesame seeds to pop remove & keep3.In a thick bottomed pan or kadai add ghee then powdered jaggery sprinkle water &stir4.Add a pinch of salt with Ginger powder5.Stir add pepper powder6.Then the jaggery thickens add roasted sesame seeds.7.At one stage it will become foamy & now you can drop some in water & when you take out press it breaks this is the stage.8.Add in baking soda mix Now add makhana let it coat keep the flame low.9.Transfer to a plate spread & when its slightly cool separate the clogged pieces when cool store in airtight container.
Notes
Store the Caramel Makhana in an airtight container once they are completely cooled. They should remain crispy for several days.
Roasting makhana may take 5-7 minutes so don’t burn it.
Caramelising part should be done correctly for a perfect crisp & crunchy popcorn makhana.
Once they are completely cool, break apart any clusters to separate the individual makhana pieces.