Gur Makhana (Jaggery Caramelized Lotus Seeds)

Ingredients

• Makhane (lotus seeds) 4 cups
• Gur (jaggery) 3/4 cup – for full coating use 1.5 cups
• Water 3 tbsp – for full coating use 6 tbsp
• Sesame seeds 1 tbsp (optional)

Preparation

1. Roast the makhana in a pan on low flame for 6-8 minutes until crispy. Turn the heat off and add sesame seeds.
2. In a small saucepan, add crushed jaggery and water and allow the jaggery to melt completely at low flame.
3. Strain the jaggery liquid through a sieve to get rid of sand and other impurities.
4. Transfer back to the sauce pan and cook on low flame until it starts bubbling.
5. Cook for few minutes, stirring continuously, until the bubbling turns into froth and the color of the liquid becomes a little dark.
6. Take tap water in a small bowl and add a drop of jaggery liquid into the water to check the texture. The liquid should become hard and brittle like candy. If the liquid is still soft like toffee then cook more.
7. When the required texture reaches, immediately pour this on the makhanas and mix quickly so that all the gur iquid coats on all of the makhanas.
8. Allow to cool to room temperature.
9. Transfer to an air tight container and enjoy for 1 month.

Print Recipe

Gur Makhana (Jaggery Caramelized Lotus Seeds)

Author: Naush

Ingredients

• Makhane (lotus seeds/fox nuts) 4 cups
• Gur (jaggery) 3/4 cup – for full coating use 1.5 cups
• Water 3 tbsp – for full coating use 6 tbsp
• Sesame seeds 1 tbsp optional

Instructions

• Roast the makhana in a pan on low flame for 6-8 minutes until crispy. Turn the heat off and add sesame seeds.
• In a small saucepan, add crushed jaggery and water and allow the jaggery to melt completely at low flame.
• Strain the jaggery liquid through a sieve to get rid of sand and other impurities.
• Transfer back to the sauce pan and cook on low flame until it starts bubbling.
• Cook for few minutes, stirring continuously, until the bubbling turns into froth and the color of the liquid becomes a little dark.
• Take tap water in a small bowl and add a drop of jaggery liquid into the water to check the texture. The liquid should become hard and brittle like candy. If the liquid is still soft like toffee then cook more.
• When the required texture reaches, immediately pour this on the makhanas and mix quickly so that all the gur iquid coats on all of the makhanas.
• Allow to cool to room temperature.
• Transfer to an air tight container and enjoy for 1 month.