5 Ways to Cook with Makhana Beyond Snacking

1 Makhana Kheer

The original makhana dish. Creamy, fragrant and deeply comforting — this is Ayurvedic dessert at its finest.

Ingredients

• 2 cups (60g) Aroshya Classic Makhana
• 1 litre full-fat milk
• 3 tablespoons sugar or jaggery (adjust to taste)
• 6–8 strands saffron, soaked in 2 tbsp warm milk
• ¼ tsp green cardamom powder
• 1 tbsp ghee
• Handful of chopped cashews and almonds (optional)

Method

1. Heat ghee in a heavy-bottomed pan. Add makhana and roast on medium heat for 5–6 minutes, stirring continuously, until lightly golden and fragrant. Set aside to cool, then roughly crush half of them.
2. In the same pan, bring the milk to a boil. Reduce to a simmer and cook for 10 minutes, stirring occasionally, until it thickens slightly.
3. Add the whole and crushed makhana to the simmering milk. Cook for another 8–10 minutes until the makhana softens and the kheer reaches your preferred consistency.
4. Stir in the sugar, saffron milk, and cardamom. Simmer for 2 more minutes.
5. Garnish with nuts. Serve warm or chilled.

2 Makhana Curry (Makhane ki Sabzi)

A rich, tomato-based curry popular in North India during fasting periods. Earthy, satisfying and surprisingly quick to make.

Ingredients

• 2 cups (60g) Aroshya Classic Makhana
• 2 medium tomatoes, pureed
• 1 medium onion, finely chopped
• 1 tsp ginger-garlic paste
• ½ tsp turmeric, 1 tsp coriander powder, ½ tsp cumin powder
• 1 tsp garam masala
• 3 tbsp oil or ghee
• Salt to taste, fresh coriander to garnish

Method

1. Dry-roast the makhana in a pan for 4–5 minutes over medium heat. Set aside.
2. Heat oil or ghee, add onions and cook until golden. Add ginger-garlic paste and cook for 1 minute.
3. Add tomato puree and all spices except garam masala. Cook on medium heat for 8 minutes until the oil separates from the masala.
4. Add ½ cup water and bring to a simmer. Add the roasted makhana and cook for 5 minutes so the seeds absorb the gravy.
5. Stir in garam masala, adjust salt, and serve with roti or rice.

3 Makhana Trail Mix

A portable, high-protein snack mix that keeps well for two weeks. Great for travel, the office, or post-workout.

Ingredients

• 2 cups Aroshya Himalayan Salt & Herb Makhana
• ½ cup roasted almonds
• ½ cup cashews
• ¼ cup dried cranberries or raisins
• ¼ cup pumpkin seeds
• 1 tsp chilli flakes (optional)

Method

1. Combine all ingredients in a large bowl and toss well.
2. Store in an airtight jar at room temperature for up to 2 weeks.

4 Makhana Granola

Swap half the oats in your usual granola for makhana and discover a lighter, crunchier result with a better nutritional profile.

Ingredients

• 1½ cups rolled oats
• 1½ cups Aroshya Classic Makhana, roughly crushed
• ¼ cup honey or maple syrup
• 3 tbsp coconut oil
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Pinch of salt
• ½ cup mixed seeds and dried fruit (to add after baking)

Method

1. Preheat oven to 160°C. Line a baking tray with parchment.
2. Combine oats and crushed makhana in a bowl. Warm honey, coconut oil, vanilla and cinnamon together, then pour over the oat-makhana mix. Stir well.
3. Spread on the tray and bake for 20–25 minutes, stirring once halfway through, until golden.
4. Cool completely before mixing in dried fruit and seeds. Store in an airtight jar for up to 3 weeks.

5 Makhana Raita

A cooling yoghurt side dish with roasted makhana for crunch. Pairs beautifully with biryani, pulao or any spiced rice dish.

Ingredients

• 1 cup (30g) Aroshya Classic Makhana
• 2 cups thick yoghurt (full-fat or Greek style)
• ½ tsp roasted cumin powder
• ¼ tsp black salt (kala namak)
• Salt to taste
• Fresh mint leaves and a pinch of chilli powder to garnish

Method

1. Dry-roast the makhana in a pan for 4–5 minutes until crisp. Cool completely.
2. Whisk the yoghurt until smooth. Stir in cumin, black salt and regular salt.
3. Add the roasted makhana just before serving (to keep them crunchy). Garnish with mint and a pinch of chilli powder.

Tip: add the makhana no more than 10 minutes before serving — they'll start to soften in the yoghurt after that, which is a different (also delicious) texture.