Trust me; you are going to love these guilt-free indulgence bites as they are packed with protein and loaded with feel-good ingredients!
I love grabbing a few of these bites before heading to pick up my kids, mid-afternoon snack, or just as a treat after a meal. No matter how you enjoy, then they are always good. The challenge is not to finish all in one go. These little treats have become a family favorite! This plant grows in a hot and humid climate and produces edible white starchy seeds. Since these seeds come from a flower (Lotus), they are called Phool as in flower, and Makhane means seeds. In simple words – It’s an Asian water plant mainly cultivated for its edible seeds. In appearance, it looks quite like popcorn and can be eaten raw or cooked.
» Lotus seeds – the star ingredient. Use dried lotus seeds for this recipe. » Jaggery – for sweetness. I have used jaggery as it is more natural and contains less processed sweetener. » Desiccated Coconut – toast it along with lotus seeds. Toasting the coconut brings out its nutty flavors and adds a somewhat crunchy texture. » Coconut Oil – imparts a lovely nutty flavor. Gur Makhane or Jaggery Caramelized Lotus Seeds
- Add coconut and cook for another 1-2 minutes. To check if the seeds are thoroughly cooked, press in between fingers, and it should feel hard and brittle. Take it off the flame.
- Meanwhile, combine jaggery with 3 tablespoons of water and boil until thick. Pour jaggery over foxnuts/ makhane and mix to combine.
- Keep stirring continuously, and jaggery will stick onto the makhana/fox nuts. Gur Makhane or Jaggery Caramelized Lotus Seeds
- Allow gur makhane or jaggery Makhana to cool and store in an airtight container. Stays good for 2-3 weeks.
Recipe Tips and Variations!
» Lotus seeds or Makhana can be toasted in the oven or an air fryer. Toss makhana with coconut oil and cook in the oven @ 200 degrees F until crispy and brittle. » Not a lover of Lotus seeds, no worries, you can swap makhana with cashews and almonds. Gur Makhane or Jaggery Caramelized Lotus Seeds » Brown sugar can be used as a substitute for jaggery. Just like jaggery, melt brown sugar in 3 tablespoons of water until thick and bubbly. » If using jaggery in solid-state, then melt it in a microwave or cooktop for a minute or until gooey. Pour over cooked seeds and stir until combined. » You can substitute coconut oil with unsalted butter but not with any other oil. This recipe is not tested with ghee.
Can I use Oil in Gur Makhane or Jaggery Caramelized Lotus Seeds?
I would not recommend that. Coconut oil solidifies at room temperature, and that will help keep this gur makhane crispy and brittle. You can try unsalted butter instead. The taste will differ.
Do I have to soak Lotus seeds?
No, you don’t have. Cook with dried lotus seeds. They will stay well for 2-3 weeks, only if it lasts that long.
Craving for more, try these other sweet Navratri delicacies:
