Comments on: Gur Makhane or Jaggery Caramelized Lotus Seeds https://www.ruchiskitchen.com/gur-makhane-or-jaggery-caramelized-lotus-seeds/ Cooking at your fingertips Wed, 28 May 2025 02:55:04 +0000 hourly 1 By: Ruchi https://www.ruchiskitchen.com/gur-makhane-or-jaggery-caramelized-lotus-seeds/comment-page-1/#comment-132212 Wed, 28 May 2025 02:55:04 +0000 http://www.ruchiskitchen.com/?post_type=recipe&p=20673#comment-132212 In reply to Zaynah.

Yes. Crumble the solid jaggery pieces and add water as mentioned in the recipe.

]]> By: Zaynah https://www.ruchiskitchen.com/gur-makhane-or-jaggery-caramelized-lotus-seeds/comment-page-1/#comment-132205 Wed, 28 May 2025 00:30:52 +0000 http://www.ruchiskitchen.com/?post_type=recipe&p=20673#comment-132205 In reply to Ruchi.

Do you add water as well if using solid jaggery?

]]> By: Ruchi https://www.ruchiskitchen.com/gur-makhane-or-jaggery-caramelized-lotus-seeds/comment-page-1/#comment-113968 Tue, 20 Aug 2024 12:35:47 +0000 http://www.ruchiskitchen.com/?post_type=recipe&p=20673#comment-113968 In reply to Bhaavya C.

Hello Bhaavya,

If the dry-roasted makhane is not brittle, it will turn soggy as soon as we add jaggery to it. And as soon as jaggery is added to the makhana, there is little room left to correct its soggy texture.

]]> By: Bhaavya C https://www.ruchiskitchen.com/gur-makhane-or-jaggery-caramelized-lotus-seeds/comment-page-1/#comment-113938 Mon, 19 Aug 2024 08:00:47 +0000 http://www.ruchiskitchen.com/?post_type=recipe&p=20673#comment-113938 Everything came perfect. But I left the makhana out for long time and it became soft/soggy. Any way to regain the sogginess?

]]> By: Ruchi https://www.ruchiskitchen.com/gur-makhane-or-jaggery-caramelized-lotus-seeds/comment-page-1/#comment-81216 Mon, 14 Feb 2022 03:35:45 +0000 http://www.ruchiskitchen.com/?post_type=recipe&p=20673#comment-81216 In reply to Sujata Roy.

Thank you, Sujata!

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