If you like an evening snack that’s healthy and full of nutrients, then you are going to love these Gur Makhane or Jaggery Caramelized Lotus Seeds. A deliciously yummy tea-time snack that you can enjoy guilt-free and I bet you can’t eat just one, as they are so addicting!
If 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.
The best part, this wholesome snack comes together in less than 20 minutes and is gluten-free, vegan, and a low-calorie recipe!
For all my readers, a quick heads up on what is Phool Makhane?
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), therefore they are called Phool as in a 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.
- Just like coffee, it also contains kaempferol, a natural flavonoid that prevents inflammation and aging.
- Lastly, it’s a gluten-free, protein-rich food that is commonly used in Indian cooking during the fasting period.
How to make Gur Makhane or Jaggery Caramelized Lotus Seeds?
1. Toast lotus seeds in 1 tablespoon of 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.
4. Pour jaggery over foxnuts/ makhane and mix to combine.
5. Keep stirring continuously, and jaggery will stick onto the makhana/fox nuts.
6. Allow it to cool and store in an airtight container. Stays good for 2-3 weeks.
Other Variations for Gur Makhane or Jaggery Caramelized Lotus Seeds!
- 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.
- 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.
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
Craving for more, try these other sweet Navratri delicacies:
Gur Makhane or Jaggery Caramelized Lotus Seeds
Tools And Equipment
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 and boil until thick.
- 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 airtight container and good for 2-3 weeks.
Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues. Nutrition InformationCalories: 80kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 71mg | Fiber: 1g | Sugar: 10g | Calcium: 10mg | Iron: 1mg |
Divya says
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
Ruchi says
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.
Kamila says
Hi, do you need to soak them before frying? They came out very hard, difficult to bite:(
Ruchi says
Makhane doesn’t need to be soaked. They are dry roasted.
Did you add jaggery because after adding jaggery they will soften?
Prema Ramchandran says
Tried it with coconut oil and jaggery
Came out perfect
Thank you
Prema
Ruchi says
Glad to hear that. 🙂
Thank you so much for the feedback.
Nivedita says
Hi….can we use ghee instead of coconut oil…don’t like its taste?
Ruchi says
Nivedita, I haven’t tried it with ghee but feel free to give it a try. 🙂
Nivedita says
Thanks dear..tried it dear…they turned out superb. Loved them.😍😍
Ruchi says
Pleasure is all mine.
Glad you liked the recipe. 😍
Nivedita says
Absolutely..healthy eating
Ruchi says
Thank you. 😍 😍
Kriti says
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
Ruchi says
I second that, Kriti!
Ghee tastes equally great. 😊
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.
Jayashree says
Tried your recipe. Turned out good.
Very well explained , taking care to mention finer points also. Thanks
Ruchi says
Pleasure is all mine. 🙂
Glad you liked the recipe.
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?
Ruchi says
Kim, these are dry lotus seeds. So you are good.