Caramel Roasted Makhana

Nutrition values are AI-estimated based on ingredients.

• 1/4 cup ghee
• 2 cups makhana
• 1/2 cup jaggery powder
• 1/4 cup water
• 1/4 teaspoon salt

1. 1Heat a non-stick pan over a stovetop.
2. 2Add 1/4 cup ghee to the pan and allow it to melt.
3. 3Pour 2 cups makhana into the melted ghee.
4. 4Roast makhana over medium heat, stirring continuously, until crispy.
5. 5Remove roasted makhana from the pan and set aside.
6. 6Add 1/2 cup jaggery powder to the same pan.
7. 7Melt jaggery over low heat, stirring gently, until it forms a thick, molten syrup.
8. 8Add 1/4 cup water to the melted jaggery and stir thoroughly to combine, creating a caramel sauce.
9. 9Incorporate 1/4 teaspoon salt into the caramel and mix until evenly distributed.
10. 10Return the roasted makhana to the pan with the bubbling caramel.
11. 11Quickly and continuously stir the makhana to thoroughly coat each piece in caramel.
12. 12Immediately spread the coated makhana in a single layer on a tray to cool and harden for 15 minutes.
13. 13Gently break apart any makhana pieces that have stuck together after cooling.

These instructions are our analysis of the original video. Watch on YouTube →