Makhana or fox nuts or phool makhana is one of the healthiest snacks which also promotes weight loss. If eaten raw, they can be a little hard to chew as they stick everywhere in the mouth. But once roasted, they become crunchy and perfect to have as a snack! Let’s take a look at how to roast makhana at home.

In India, makhana has been used for quite some time in kheer, raita, sabzi or just as a snack during fasts. If you wonder where does makhana really come from, we’d like you to know that makhana are made after processing the seeds of the lotus plant!

Benefits of roasted makhana

A 2019 study published in ResearchGate shows that roasted makhana is a perfect evening snack as it contains 11.16 percent protein and 75.04 percent carbohydrates, is low in calories and promotes weight loss. According to the study, its other benefits include:

* Strengthens the heart and is very useful in anemia
* Makhana is an important ingredient which is used to strengthen the spleen and kidneys.
* It contains low sodium and high potassium which reduces blood pressure
* It contains a very low amount of monounsaturated fat, which prevents an increased blood sugar level
* Makhana also helps to control diseases like neuralgia, incontinence, chronic diarrhea and arthritis

So, let’s take a look at how we can reap the benefits of makhana with this simple and tasty recipe that you can munch on whenever you want.

How to roast makhana?

Step 1

Take a pan, add 1 tablespoon of ghee or oil to it and heat it. Once the oil is hot add the makhanas to it.

Step 2

Roast the makhanas for 10-12 minutes on a low flame, and keep stirring in between, till they become light golden brown and crisp.

Step 3

Once roasted, you can add some salt or chaat masala to it and store it in a jar once it cools down.

Step 4

To roast makhana in the microwave, take some makhanas in a microwave-safe bowl and heat it for 30 seconds in the microwave.

Step 5

After 30 seconds, take them out of the microwave, give them a good stir and keep it back in for 30 seconds again. Keep repeating this process until the makhanas are crispy and roasted.