Gur Makhane or Jaggery Caramelized Lotus Seeds

Gur Makhane or Jaggery Caramelized Lotus Seeds is a guilt free and healthy snack full of nutrients!  It comes together in 10 minutes and is a gluten-free, vegan and low calorie recipe.

Gur Makhane or Jaggery Caramelized Lotus SeedsIf you are looking for a quick and easy tea time munchies, then look no more. These crunchy and brittle Gur Makhane or Jaggery Caramelized Lotus Seeds perfectly fits the bill. Best part it comes together with handful of ingredients and minimal effort. 

For all my readers, a quick heads up on what is Phool Makhane? Phool Makhane also known as Fox nuts, Lotus stem seeds, Gorgon nuts or Euryale Ferox is a perennial plant native to Eastern Asia. This plant grows in hot and humid climate and produces edible white starchy seeds. Since these seeds comes from a flower (Lotus), therefore they are called Phool (flower) Makhane (seeds). 

In simple words –  It’s an Asian water plant mainly cultivated for its edible seeds. In appearance, it looks quite like a popcorn and can be eaten raw or cooked.
Gur Makhane

Facts about Phool Makhane or Lotus seeds!

  • It is a highly nutritious food that is a good source of protein, carbohydrates, fiber, magnesium, potassium, phosphorus, iron and zinc.
  • Lotus seeds are also low in sodium.
  • Just like coffee, it also contain kaempferol, a natural flavonoid that prevents inflammation and ageing.
  • Lastly, it’s a  gluten-free, protein-rich food that is commonly used in Indian cooking during fasting period.

Jaggery Caramelized Lotus Seeds

Now on to the recipe!

Toast lotus seeds in 1 tablespoon of coconut oil until crunchy and brittle. For a crunchy and crispy makhane do not rush through this step. To check if the seeds are thoroughly cooked, press in between fingers and it should feel hard and brittle. Add desiccated coconut, jaggery syrup and keep stirring. In seconds, seeds will be beautifully coated with jaggery. Allow it to cool and store in an airtight container. 

Few Substitutes! Gur Makhane or Jaggery Caramelized Lotus Seeds

  • Lotus seeds or Makhane can be toasted in the oven too. Toss with coconut oil and cook in oven @ 200 degree F until crispy and brittle. 
  • Lotus seeds can be substituted with cashews and almonds. 
  • Brown sugar can be used as a substitute for jaggery. 
  • If using jaggery in solid state then melt it in a microwave or cooktop for 1 minute until all gooey. Pour over cooked seeds and stir until combined.

Gur Makhane or Jaggery Caramelized Lotus Seeds

Easy tea-time snacks are ready to munch on and I bet you can’t eat just one. They are so addicting! If you happen to make these then either drop me a line below or share your yum pictures with me on Facebook. Would love to see your creation!

Cheers!

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Gur Makhane or Jaggery Caramelized Lotus Seeds
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
Gur Makhane or Jaggery Caramelized Lotus Seeds is a guilt free and healthy snack full of nutrients! It comes together in 10 minutes and is a gluten-free, vegan and low calorie recipe.
Servings Prep Time
1 10 OZ JAR 5 MINUTES
Cook Time
10 MINUTES
Servings Prep Time
1 10 OZ JAR 5 MINUTES
Cook Time
10 MINUTES
Gur Makhane or Jaggery Caramelized Lotus Seeds
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
Gur Makhane or Jaggery Caramelized Lotus Seeds is a guilt free and healthy snack full of nutrients! It comes together in 10 minutes and is a gluten-free, vegan and low calorie recipe.
Servings Prep Time
1 10 OZ JAR 5 MINUTES
Cook Time
10 MINUTES
Servings Prep Time
1 10 OZ JAR 5 MINUTES
Cook Time
10 MINUTES
INGREDIENTS
  • 2 cups Phool Makhane (puffed lotus seed or foxnut) (dried)
  • 3/4 cup Jaggery or Brown Sugar
  • 1/2 cup Desiccated unsweetend Coconut
  • 1 tablespoon Coconut Oil
CHANGE SERVING SIZE: 10 OZ JAR
CHANGE UNITS:
METHOD
  1. Assemble ingredients.
  2. Heat oil in a pan.
  3. Add makhane/lotus seeds and....
  4. On medium heat cook until they become light brown in color and brittle. This may take 7-8 minutes. Make sure foxnuts/ makhane are crispy and brittle before you move on to the next step. If makhane are not brittle they will turn soggy as soon as we add jaggery to it.
  5. Meanwhile combine jaggery with 3 tablespoon of water and boil until thick.
  6. Add coconut.
  7. Cook for 1-2 minutes. To check if the seeds are thoroughly cooked, press in between fingers and it should feel hard and brittle.
  8. Pour jaggery over foxnuts/ makhane and take it of the flame.
  9. Keep stirring continuously and jaggery will stick onto the makhane/fox nuts.
  10. Allow it to cool completely.
  11. Store in airtight container and good for 2-3 weeks.
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6 Responses

  1. Sakshi says:

    Can we use olive oil instead of coconut oil? Seems to b yummy.can we store them for few days?

    • Ruchi says:

      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.

  2. Jayashree says:

    Tried your recipe. Turned out good.
    Very well explained , taking care to mention finer points also. Thanks

  3. Kim says:

    Are these fresh lotus seeds? All I can find are dry lotus seeds, can I soak the dry lotus seeds to make this recipe?

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