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Phool Makhana Raita Phool Makhana Raita is a refreshing Indian side dish that can be served with any Indian meal. The Makhana Ka Raita Recipe is a simple Indian relish made from yoghurt (curd) and toasted makhana (puffed Lotus seeds) with Indian spice powders. Phool Makhana Raita is a quick, easy, vegetarian and gluten-free raita recipe popularly prepared during vrat (Hindu fasting days). You can also add Roasted and crushed lotus seeds to seasoned yoghurt. You can also temper it with curry leaf and mustard for added flavour. Makhana raita is a great way to include them in your diet. Serve it as a side dish with your vrat or everyday meals to make them more filling and wholesome. The Makhana Raita Recipe is presented in this post with step-by-step pictures. How to make Makhana Raita? Step by step with photo Ingredients: Fresh curd: You can use regular dairy curd/yoghurt or plant-based curd as required. Greek yoghurt can also be used. *You can also use homemade dahi/ curd but make sure it’s not sour. Cumin powder: Always use Roasted cumin powder for good taste and aroma. Sweetener: You can use powdered sugar or jaggery its quantity depends on the sourness of the yoghurt. Black salt: it's optional, as per your taste. Makhana – Makhana/fox nut is a superfood and loaded with many health benefits. Salt(optional): you can use any salt like sea salt, rock salt etc. Ghee: Ghee to roast the makhana. Red Chilli Powder: optional Milk: I used Milk to thin down the raita. You can use water in place of milk if you wish to. Other: You will also need green chillies and fresh coriander leaves. *Adjust the green chillies as per your taste. Preparation: Heat 2 teaspoons of ghee in a Pan, add 1 cup of Makhana, and dry roast them on low heat for 4-5 minutes until they become crispy. Keep stirring the in-between so that Makhana doesn't burn. Method: Pour 1.5 cups of Curds into a deep vessel. Then add the roasted makhana, roasted cumin powder, salt, sugar, green chillies and chopped coriander leaves and mix well. Add Makhana to the Raita Mixture and mix them well. Our Makhana Raita is now ready.Pour it into a serving bowl, garnish it and Serve Chilled. Subscribe and follow us on Facebook, Pinterest, Twitter, YouTube and Instagram for regular updates. Serving Suggestion You can also enjoy it on the side with your everyday Indian-style meals, especially in summer. Makhanas are mainly eaten during fasting (vrat) in India. So if you are making this recipe for fasts during Navratri, skip black salt or regular salt and use sendha namak instead. Suggestion Notes For Crunchy Raita: You could add roasted makhana just before serving if you like crunchy makhana in raita. For Soft Makhana Raita: If You like soft makhana raita, mix the roasted makhana in curd for 10-15 minutes before serving. Consistency: Its Thickness could be adjusted by adding more milk or water if the raita is thick. Tempering: You can temper the raita with ghee, curry leaves, asafetida (hing), cumin seeds, and dry red chillies. Sweetener: You can adjust the amount of sugar to balance the heat of the mirchi and the sourness of the dahi, or you can omit the sugar. Perfectly roasted: To check Foxnuts are perfectly roasted, take one Makhana in hand and crush it. If it breaks nicely with a crunching sound means they are perfectly roasted. Serving: Always serve this Makhana Raita after 10 minutes of adding foxnuts. If you are making this raita ahead of time, Then you can keep the prepared curd mixture in the fridge and add roasted foxnuts to the yoghurt mixture before serving, or else the makhana turns soggy. You can use Rock Salt /sendha namak instead of regular salt and black salt If you are making this recipe for vrat/fast. Mint: You can also use finely chopped mint instead of coriander leaves. 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: Mango RaitaBanana RaitaPomegranate RaitaOnion Tomato Raita Phool Makhana Raita Recipe Makhana Ka Raita Recipe is a simple Indian relish made from yoghurt (curd) and toasted makhana (puffed Lotus seeds) with Indian spice powders. This is very easy to make and is a variation to the normal raitha made from vegetables. 1.5 cup Plain yoghurt (dahi, curd (chilled))1 cup Phool makhana (fox nuts)1 tablespoon Clarified butter (ghee)1-2 teaspoon Sugar1/4 teaspoon Black salt (optional)½ teaspoon Roasted cumin powderRocksalt or regular salt (or to taste)1 tablespoon Fresh coriander leaves (chopped)1 teaspoon Green chilli chopped (optional)Milk, chilled (optional) Heat ghee in a pan over medium heat.Once the ghee is hot, add makhana to the pan and roast until they are crisp, or it turns golden brown. stirring continuously.Transfer the roasted makhana to a plate and let them cool.Whisk yoghurt in a bowl until smooth and creamy.Add sugar, black salt, roasted cumin powder, salt, green chillies and coriander and mix everything well.Add the roasted makhana to the curd mixture and mix it evenly and sprinkle with the some chopped coriander leaves.Serve immediately. For Crunchy Raita: You could add roasted makhana just before serving if you like crunchy makhana in raita. For Soft Makhana Raita: If You like soft makhana raita, mix the roasted makhana in curd for 10-15 minutes before serving. Consistency: Its Thickness could be adjusted by adding more milk or water if the raita is thick. Tempering: You can temper the raita with ghee, curry leaves, asafetida (hing), cumin seeds, and dry red chillies. Sweetener: You can adjust the amount of sugar to balance the heat of the mirchi and the sourness of the dahi, or you can omit the sugar. Perfectly roasted: To check Foxnuts are perfectly roasted, take one Makhana in hand and crush it. If it breaks nicely with a crunching sound means they are perfectly roasted. Serving:Always serve this Makhana Raita after 10 minutes of adding foxnuts.If you are making this raita ahead of time, Then you can keep the prepared curd mixture in the fridge and add roasted foxnuts to the yoghurt mixture before serving, or else the makhana turns soggy. You can use Rock Salt /sendha namak instead of regular salt and black salt If you are making this recipe for vrat/fast. You can also use finely chopped mint instead of coriander leaves. lunch/dinner, vratIndianVegetarianaam ka raita, bachelor-recipes, curd, curd rice, dahi, Dahi Recipes, homeade yoghurt, how to make makhana raita, how to make phool makhana kheer, how to make phool makhana raita, khoya makhana, makhana, Makhana Raita, makhana Raita recipe for fast, phool makhana ka raita, phoolmakhana, puffed Lotus raita recipe, raita recipe, Raita Recipes, Vrat Recipes Do not forget to subscribe to us to get the yummy recipes right into your inbox for free.

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