Today we'll make meethe makhana.
We'll make it in two ways,
with jaggery,
which will give energy in winters.
And is a super food.
Namaste,
welcome NishaMadhulika.com
Let's start!
Take a pan
and add 1 teaspoon of ghee.
2 cups of foxnuts,
40 grams in weight.
Roast it while stirring continuously,
till they become crispy.
Keep the flame low-medium.
If we add a little ghee to roast them,
they roast easily.
It enhances the taste of foxnuts,
remember to keep the flame at low-medium.
Do not roast it at high flame.
Roasted them for 7 minutes.
Colour has also changed.
Now check it.
Pick up a fox nut and break it.
It is a little soft, roast it for 2 more minutes.
Check it again after 2 minutes.
And look how perfectly they are roasted.
Crush it like is,
it should be powdered like this.
They are roasted,
turn off the flame.
Take them out.
Clean and take the same pan.
Put 1 teaspoon of ghee in it.
1/2 cup of jaggery,
125 grams in weight.
Add this to the pan.
Keep the flame low-medium,
and melt the jaggery.
Keep stirring it once in a while.
Take a good variety of jaggery, their should be no impurities.
Because we cannot filter it.
First cook it till jaggery melts
then cook it for 2 more minutes.
Flame will be low.
Do remember to stir it once in a while.
After cooking it for 2 minutes check it.
Reduce the flame to very low.
And drop a little chashni
in the water.
Then let it cool down
and check it.
Look the jaggery
is stretching like this.
Cook it for 1 more minute.
We'll add spices to it,
1/2 teaspoon of ginger powder,
1/4 teaspoon of crushed black pepper,
2 pinch of black salt
and 1 tablespoon of sesame seeds.
After adding these spices
jaggery makhana will not taste too sweet.
And sesame seeds adds more taste to this.
Ginger powder and black pepper
are hot in nature,
so they become beneficial by adding with the jaggery.
Cooked it for 1 more minute,
let's check it again
with the same process.
Put a little jaggery in the water
and cool it down.
Keep the flame low
so they don't burn from below.
It should not burn at all.
And now check it,
pick the jaggery like this
and break it.
It is breaking now,
which means it has cooked.
Flame is low,
put makhana in the jaggery.
Do not turn off the flame,
if you'll turn off the flame, jaggery will cool down and solidify
and will not coat on fox nuts.
Keep the flame on
and keep it very low.
Keep stirring them continuously
till jaggery coats on fox nuts.
All the fox nuts are coated,
turn off the flame
and keep stirring them for a while,
so they cool down quickly.
As soon as they cools down
and can be touched,
place them apart like this.
If you will not keep them apart then they will stick to each other.
Look,
each makhana fell apart.
Completely coated with jaggery
and very crispy.
Gur vale makhana are ready.
Now let's make sugar coated makhana.
Roast the makhana the same way for this.
Take a pan
and put one teaspoon of ghee in it.
To roast them use ghee only,
oil in makhana does not taste good.
2 cups of foxnuts,
40 grams in weight.
Roast it while stirring continuously, till they become crisp.
Check them.
Look,
they are crushing nicely.
Within 8 minutes they were roasted.
Now let's melt sugar.
Clean and take the same pan
and put 1 teaspoon of ghee in it.
The ghee has melted,
put 1/2 cup of sugar,
125 grams in weight.
Now stir it continuously and melt it.
Cook the sugar at low-medium flame,
do not cook it at high flame.
Sugar will burn
and if it burns the taste will be ruined.
Be careful with the flame
and keep stirring it continuously.
Look, the sugar looks a little moist,
it has started to melt.
Keep stirring it continuously,
till the sugar melts completely.
Sugar is melting,
do not stop stirring it.
Because when it starts melting, it cooks quickly.
Keep the flame low.
Now be careful,
as soon as it melts,
add fox nuts in it.
And look, the sugar has liquified,
no need to cook it much,
reduce the flame to very low
and add the roasted makhana to it.
At low flame,
cook it while stirring continuously.
Cook it till all the makhana coats in sugar completely.
And keep the flame low, do not turn it off.
The sugar has completely coated on the makhana.
Now turn off the flame
and keep stirring them,
so that the light syrup which is visible below
also gets coated on it.
Add 4 coarsely grounded cardamoms to it
and 1/4 teaspoon of crushed black pepper.
They will give a very good flavour to it
and will not taste too sweet.
All the sugar syrup has coated on the fox nuts.
Take them out to cool them down.
Spread them by keeping them apart
so they cool down quickly.
As soon as they cool down
and you can touch them,
keep them apart immediately.
If you'll keep them for long like this they will solidify.
Sugar coated makhana is also ready.
From their voice you can feel how crispy they are.
Both types of makhana are ready.
Both of them taste great.
While making them remember,
roast the makhana well,
they should be crispy.
While making gur ke makhane,
do check the jaggery syrup.
And while melting the sugar,
remember it should melt completely.
Do not cook it after it melts,
do not cook it too much.
A very good makhana wil be made,
their shelf life is long.
After they cools down,
keep them in an airtight container.
Eat them for 2 whole months, you will love them.
You must make them
and share your experiences with me.
And let me know what should I make next for you.
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