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Makhana Pops
Makhana Pops

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We hope you got insight from reading it, now let’s go back to makhana pops recipe. You can cook makhana pops using 29 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Makhana Pops:
  1. Prepare Gur Makhana imgrdients
  2. Use 2 cup Phool Makhane
  3. Prepare 3/4 cup Jaggery, roughly chopped
  4. Provide 1/2 cup Desiccated Coconut
  5. Get 2 tbsp sesame seeds
  6. Use pinch salt
  7. Prepare Pudina Makhana ingredients
  8. Prepare 2 cup makhana
  9. Use 2 tsp ghee
  10. You need 1/4 tsp turmeric powder
  11. Get 2 tsp pani puri masala
  12. Prepare 1/4 tsp salt
  13. Take Namkeen Makhana ingredients
  14. Get 1 1/2 tbsp Ghee
  15. Use 2 cup Makhana
  16. You need 1/4 cup Almonds
  17. Take 1/4 cup Cashew Nuts
  18. Take 2 tbsp Melon Seeds
  19. Prepare 2 sprigs Curry leaves
  20. Take 1/2 tsp Salt
  21. Get 1 tsp Black Pepper Powder
  22. Use 1 tsp Chaat Masala Powder
  23. You need Spicy Makhana ingredients
  24. Use 2 cup makhana
  25. Take 2 tsp ghee
  26. Take 1 tsp red chilli powder
  27. Get 1 tsp garam masala powder
  28. You need 1/2 tsp roasted jeera powder
  29. Get 1 tsp salt
Steps to make Makhana Pops:
  1. Gur Makhana
  2. Dry roast the makhana until they become light brown in colour and crispy, for 10 mins approx. - To check if the seeds are thoroughly cooked, press in between fingers and it should feel hard and brittle. - Combine jaggery with 3 tablespoons of water and boil until thick.
  3. Add sesame seeds, salt, and coconut and cook for 1-2 minutes. - Add makhane and take it off the flame. - Keep stirring continuously so that the jaggery will stick onto the makhana. - Allow it to cool completely. - Store in airtight container
  4. Pudina Makhana
  5. Dry roast the makhana on low flame for 10 mins or until crisp and golden brown. - Keep aside. - Heat ghee in the same pan and add the spices. - Add the makhana and toss well so that that the makhana is coated well with the spices. - Switch off the flame and cool. - Serve or store in a airtight container.
  6. Namkeen Makhana
  7. Dry roast the Makhane until they are crispy and crunchy. - Remove from pan and keep aside. - Heat the ghee in the pan and fry almonds and Cashew nuts until brown. - Add melon seeds and curry leaves and let them sizzle - Add the spices and salt and mix everything. - Add makhana and toss well so that the makhana gets coated with the spices. - Switch off the flame and let the Namkeen cool. - Store in an airtight container for up to 2 weeks.
  8. Spicy Makhana

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