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.
Do you love this recipe? If you liked this recipe, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
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.
Video
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!
