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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:
- Prepare Gur Makhana imgrdients
- Use 2 cup Phool Makhane
- Prepare 3/4 cup Jaggery, roughly chopped
- Provide 1/2 cup Desiccated Coconut
- Get 2 tbsp sesame seeds
- Use pinch salt
- Prepare Pudina Makhana ingredients
- Prepare 2 cup makhana
- Use 2 tsp ghee
- You need 1/4 tsp turmeric powder
- Get 2 tsp pani puri masala
- Prepare 1/4 tsp salt
- Take Namkeen Makhana ingredients
- Get 1 1/2 tbsp Ghee
- Use 2 cup Makhana
- You need 1/4 cup Almonds
- Take 1/4 cup Cashew Nuts
- Take 2 tbsp Melon Seeds
- Prepare 2 sprigs Curry leaves
- Take 1/2 tsp Salt
- Get 1 tsp Black Pepper Powder
- Use 1 tsp Chaat Masala Powder
- You need Spicy Makhana ingredients
- Use 2 cup makhana
- Take 2 tsp ghee
- Take 1 tsp red chilli powder
- Get 1 tsp garam masala powder
- You need 1/2 tsp roasted jeera powder
- Get 1 tsp salt
Steps to make Makhana Pops:
- Gur Makhana
- 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.
- 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
- Pudina Makhana
- 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.
- Namkeen Makhana
- 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.
- Spicy Makhana
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