Roasted Makhana Dry Fruits Namkeen
Roasted Makhana Dry Fruits Namkeen is a healthy and delicious snack that can be served at tea time or can be munched throughout the day. It is a light snack that is easy to make, low in fat, and high in nutrition, healthy, and gluten-free. It can be served for vrat (Hindu fasting days) as well. Sharing the recipe to make it in a pan over the stovetop.
Roasted Makhana Dry Fruits Namkeen is a crunchy and crispy healthy Indian snack prepared using phool makhana (foxnuts), mixed dried nuts, seeds, and spices. This makhana namkeen recipe is gluten-free and all the ingredients used to make it are also vrat friendly. So next time you are fasting for Navratri, Shivratri, or Janmashtami, make a batch of this delicious snack and munch on it.
How to make Roasted Makhana Dry Fruits Namkeen step by step with Photo
Ingredients
- Ghee – Makhana namkeen tastes best when you prepare it in ghee but you can replace ghee with oil to make it vegan.
- Makhana – Makhana is also called phool makhana, lotus seeds, or fox nuts. You will get it in any Indian grocery store or online.
- Nuts – I have added almonds and cashew nuts but you can also add other dried nuts of your choice like walnuts or pistachios.
- Dried fruits: I have added raisins, but You can also cranberries, etc to it.
- Others – You will also need salt, chilli flakes, curry leaves, and chopped green chilli.
- You can add a little black pepper powder, or red chilli powder and chat masala for a spicy kick.
Method:
- Heat 1 tablespoon ghee in a pan over medium heat.
- Add makhana to the pan and roast on medium heat until they crisp (5-8 minutes).
- Keep stirring frequently while roasting. Remove the roasted makhana to a large bowl and keep it aside.
- Heat the remaining 1 tablespoon of ghee in the same pan over medium-low heat.
- Add peanuts to the pan and roast until light brown. Remove the roasted peanuts into the bowl.
- Add almonds, cashew nuts, and Reasins to the pan and roast until golden browned (6-8 minutes).
- Keep stirring continuously while roasting to avoid burning.
- Remove the roasted nuts and seeds into the bowl.
- Now, Heat 1/2 tablespoon of ghee in the same pan over medium-low heat.
- Add curry leaves and green chilli and roast for a minute. Stir continuously while frying.
- Add makhana and all nuts(peanut, almonds, cashew nuts and raisin)to the pan.
- Add salt and chilli flakes over the roasted nuts.
- Toss well and ready to serve.
- Allow them to cool completely and store them in an airtight container. Serve at room temperature.
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Suggestions:
- Makhana dry fruit namkeen can be stored in an airtight container at room temperature for up to 45 days.
- Nuts: You can also add other nuts of your choice, like walnuts or pistachios, coconut etc.
- Seeds: You can also add seeds of your choice, like sunflower, melon, pumpkin seeds etc.
- Spices: You can also use black pepper and chat masala to the dry fruits namken.
- Serving suggestion: You can Enjoy Makhana namkeen any time of the day. This can also be served during vrat/ upvas.
- Store it in an airtight container and enjoy roasted Makhana namkeen with chai or coffee.
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For more recipes from this blog you might like please check:
sabudana kheer
Makhan kheer
Makhna raita
Malai Peda
How to make Dry Fruits Namkeen
Materials
- 2-3 tbsp ghee
- 1 cup whole makhana fox nuts
- 1/4 cup whole almonds
- 1/4 cup whole cashew nuts
- 1/4 cup raisins
- 1/4 cup peanuts
- 10-12 whole curry leaves
- salt to taste
- 1/2 teaspoon Chilli Flakes
- 1 no green chilli chopped
Instructions
- Heat 1 tablespoon ghee in a pan over medium heat.
- Add peanuts to the pan and roast until light brown. Remove the roasted peanuts into the bowl.
- Add almonds, cashew nuts, and Reasins to the pan and roast until golden browned (6-8 minutes).
- Keep stirring continuously while roasting to avoid burning.
- Remove the roasted nuts and seeds into the bowl.
- Heat the remaining 1 tablespoon of ghee in the same pan over medium-low heat.
- Add makhana to the pan and roast on medium heat until they crisp (5-8 minutes).
- Keep stirring frequently while roasting. Remove the roasted makhana to a large bowl and keep it aside.
- Now, Heat 1/2 tablespoon of ghee in the same pan over medium-low heat.
- Add curry leaves and green chilli and roast for a minute. Stir continuously while frying.
- Add makhana and all nuts(peanut, almonds, cashew nuts and raisin)to the pan.
- Add salt and chilli flakes over the roasted nuts and toss well.
- Allow them to cool completely and store them in an airtight container. Serve at room temperature.
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Notes
You can also add other nuts of your choice like walnuts or pistachios.
If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @spicyvegrecipes in your recipe photos!
