Looking for a healthy tea-time snack? Try Gur Makhane recipe, where little morsels of makhana are toasted to perfection and later dipped in sweet jaggery ~ deliciously yummy! Gur Makhane or Jaggery Caramelized Lotus Seeds
Trust me; you are going to love these guilt-free indulgence bites as they are packed with protein and loaded with feel-good ingredients!
Whenever I want a quick snack to have on hand, Gur makhane or jaggery caramelized Lotus seeds are my go-to recipe. I ALWAYS try to keep a jar full of these bite-sized sweets in my pantry.
I love grabbing a few of these bites before heading to pick up my kids, mid-afternoon snack, or just as a treat after a meal.
No matter how you enjoy, then they are always good. The challenge is not to finish all in one go. These little treats have become a family favorite!
What is Phool Makhane?
For all my readers, a quick heads up – Phool Makhane, also is known as Fox nuts, Lotus stem seeds, Gorgon nuts, or Euryale Ferox, is a perennial plant native to Eastern Asia.
This plant grows in a hot and humid climate and produces edible white starchy seeds. Since these seeds come from a flower (Lotus), they are called Phool as in flower, and Makhane means seeds.
In simple words – It’s an Asian water plant mainly cultivated for its edible seeds. In appearance, it looks quite like popcorn and can be eaten raw or cooked.
Facts about Phool Makhane or Lotus seeds!
- It is a highly nutritious food that is a good source of carbohydrates, fiber, magnesium, potassium, phosphorus, iron, and zinc.
- Lotus seeds are also low in sodium and low in calories.
- Just like coffee, it contains kaempferol, a natural flavonoid that prevents inflammation and aging.
- Lastly, it’s a gluten-free, protein-rich food commonly used in Indian cooking during the fasting period. Gur Makhane or Jaggery Caramelized Lotus Seeds
Ingredients required to make Gur Makhane or Jaggery Caramelized Lotus Seeds
Nothing fancy, just 3 simple ingredients are needed to make this caramel lotus seeds recipe, and they are –
» Lotus seeds – the star ingredient. Use dried lotus seeds for this recipe.
» Jaggery – for sweetness. I have used jaggery as it is more natural and contains less processed sweetener.
» Desiccated Coconut – toast it along with lotus seeds. Toasting the coconut brings out its nutty flavors and adds a somewhat crunchy texture.
» Coconut Oil – imparts a lovely nutty flavor. Gur Makhane or Jaggery Caramelized Lotus Seeds
How to make Gur Makhane or Jaggery Caramelized Lotus Seeds?
1. Toast lotus seeds in coconut oil until crunchy and brittle. For a crunchy and crispy makhana, do not rush through this step.
2. Add coconut and cook for another 1-2 minutes. To check if the seeds are thoroughly cooked, press in between fingers, and it should feel hard and brittle. Take it off the flame.
3. Meanwhile, combine jaggery with 3 tablespoons of water and boil until thick. Pour jaggery over foxnuts/ makhane and mix to combine.
4. Keep stirring continuously, and jaggery will stick onto the makhana/fox nuts. Gur Makhane or Jaggery Caramelized Lotus Seeds
5. Allow gur makhane or jaggery Makhana to cool and store in an airtight container. Stays good for 2-3 weeks.
Recipe Tips and Variations!
» Lotus seeds or Makhana can be toasted in the oven or an air fryer. Toss makhana with coconut oil and cook in the oven @ 200 degrees F until crispy and brittle.
» Not a lover of Lotus seeds, no worries, you can swap makhana with cashews and almonds. Gur Makhane or Jaggery Caramelized Lotus Seeds
» Brown sugar can be used as a substitute for jaggery. Just like jaggery, melt brown sugar in 3 tablespoons of water until thick and bubbly.
» If using jaggery in solid-state, then melt it in a microwave or cooktop for a minute or until gooey. Pour over cooked seeds and stir until combined.
» You can substitute coconut oil with unsalted butter but not with any other oil. This recipe is not tested with ghee.
How to tell if Gur is ready for Gur makhana recipe, Jaggery makhana recipe?
As mentioned, cook jaggery on medium-low flame. Keep stirring constantly. Dip a spoon and check; if the jaggery coats the back of your spoon, that’s when it’s ready. Pour over toasted makhane and toss to coat.
Can I use Oil in Gur Makhane or Jaggery Caramelized Lotus Seeds?
I would not recommend that. Coconut oil solidifies at room temperature, and that will help keep this gur makhane crispy and brittle. You can try unsalted butter instead. The taste will differ.
Do I have to soak Lotus seeds?
No, you don’t have. Cook with dried lotus seeds.
Storing Gur Makhana or Caramel Lotus Seeds
Allow the gur makhane to cool completely at room temperature. Once cooled and brittle, transfer the gur makhane to a clean airtight container and store it in a cool, dry place.
They will stay well for 2-3 weeks, only if it lasts that long.
Should you make this Gur Makhane or Jaggery Caramelized Lotus Seeds recipe, please leave me a comment below, and don’t forget to share it with your family and friends.
Craving for more, try these other sweet Navratri delicacies:
| This recipe post has been updated from the archives, first published on March 8th, 2017 |
Gur Makhane or Jaggery Caramelized Lotus Seeds
INGREDIENTS
- 2 cups Phool Makhane (puffed lotus seed or foxnut) (dried)
- ¾ cup Jaggery
- ½ cup Desiccated unsweetened Coconut
- 1 tablespoon Coconut Oil
INSTRUCTIONS
- Heat coconut oil in a pan.
- Add makhane/lotus seeds to the pan.
- Cook them over medium heat until they become light brown in color and brittle, stirring occasionally. This may take 7-8 minutes. PRO TIP – Make sure foxnuts/ makhane are crispy and brittle before you move on to the next step. If makhane is not brittle they will turn soggy as soon as we add jaggery to it.
- Add coconut.
- Cook for 1-2 minutes. To check if the seeds are thoroughly cooked, press them in between fingers and it should feel hard and brittle. Take it off the flame.
- Meanwhile, combine jaggery with 3 tablespoons of water. Boil until it is reduced to half its quantity.
- When the gur syrup becomes thick (almost like 2 string consistency), it will coat the back of your spoon. Another way to check the consistency – take a bowl of tap water. Pour a few drops of jaggery in water. If the jaggery solidifies and settles at the bottom of the bowl, the syrup is ready.
- Pour jaggery over foxnuts/ makhane and take it of the flame.
- Keep stirring continuously, and jaggery will stick onto the makhana/fox nuts.
- Allow it to cool completely. Store in an airtight container, and it will stay good for 2-3 weeks.
Are these fresh lotus seeds? All I can find are dry lotus seeds, can I soak the dry lotus seeds to make this recipe?
Kim, these are dry lotus seeds. So you are good.
Tried your recipe. Turned out good.
Very well explained , taking care to mention finer points also. Thanks
Pleasure is all mine. 🙂
Glad you liked the recipe.
Can we use olive oil instead of coconut oil? Seems to b yummy.can we store them for few days?
I would not suggest that. Coconut oil solidifies at room temperature like butter so I think you can use unsalted butter but not olive oil. Taste will differ.
Hi….can we use ghee instead of coconut oil…don’t like its taste?
Nivedita, I haven’t tried it with ghee but feel free to give it a try. 🙂
It will come out even wonderful with ghee. It gives makhana a nice rich, buttery flavour.. you can eat it without adding and salt or sugar and they taste, yummm.
I will try the recipe of adding jaggery or brown sugar. We are actually getting bored with the same kind of snack.. and I don’t want to skip eating makhana
I second that, Kriti!
Ghee tastes equally great. 😊
Thanks dear..tried it dear…they turned out superb. Loved them.😍😍
Pleasure is all mine.
Glad you liked the recipe. 😍
Absolutely..healthy eating
Thank you. 😍 😍
Tried it with coconut oil and jaggery
Came out perfect
Thank you
Prema
Glad to hear that. 🙂
Thank you so much for the feedback.
Hi, do you need to soak them before frying? They came out very hard, difficult to bite:(
Makhane doesn’t need to be soaked. They are dry roasted.
Did you add jaggery because after adding jaggery they will soften?
Hi! Ruchi I tried ur recipe today. It came out good however, I have following queries:-
1) My jaggery was still watery. So, when I added them to my makhana, they became very soft. HOW LONG SHOULD I BOIL THE JAGGERY before it thickens and WHAT FLAME should I cook the jaggery on? Low flame or Medium flame?
2) I have organic jaggery powder at home. So, what proportion of jaggery and water should I keep?
Awaiting ur reply
Thank you for sharing your experience with me, Divya.
1. When jaggery coats the back of your spoon, that’s when it’s ready. Always cook jaggery on medium-low flame.
2. Use the same quantity as mentioned in the recipe – 3/4 cup.
so yummy!! i love it! i ll definitely try it!!
Just made this.. it turned out awesome.. very nice.. loved by all in my family
Thank you for sharing your feedback with me, Rashmi. So glad you liked the recipe. 😊
Do you add water as well if using solid jaggery?
Yes. Crumble the solid jaggery pieces and add water as mentioned in the recipe.
This is amazing recipe. Can I store it for more than 2 weeks in cold place?
Thank you. Of course, you can!
Ruchi your pictures are so tempting. Beautiful click and lovely share. I always make it with ghee but now I will try with coconut oil.
Thank you, Sujata!
Everything came perfect. But I left the makhana out for long time and it became soft/soggy. Any way to regain the sogginess?
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.