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Caramel Makhana Recipe /Caramel popcorn with jaggery

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Total Time 25 minutes
Servings: 4
Course: Dessert
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • Makhana/foxnut/lotusseed - 2 cups/40 gms

    Ghee - 1 tsp for makhana

    Til/ellu(black/white) - 2 tbsp / 20 gm

    Jaggery/vellam - 1/2 cup(tightly packed)/125gms

    Ghee - 1 tsp for Jaggery

    Salt a pinch

    Baking soda - 1/4 tsp

    Ginger powder/sukku - 1 tsp

    Pepper powder/milagu - 1 tsp

Method
 

  1. 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 & keep
    3.In a thick bottomed pan or kadai add ghee then powdered jaggery sprinkle water &stir
    4.Add a pinch of salt with Ginger powder
    5.Stir add pepper powder
    6.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.