Wanna satiate in-between meal hunger pangs? Just say bye to the processed and packaged snack items since you have a healthy choice to opt, and that is none other than MAKHANA.

Makhana is nothing but the seeds of the lotus plant which is known to us by the names Phool Makhana, Makhana, Lotus seeds and Fox nuts. As it comes from a plant called Euryale Fox, it has gotten the name FOX NUT. These nutritious Fox nuts are quite common in Indian cuisines and are no new to Chinese & ayurvedic medicines for many known years. 

The lotus seeds are neutral in taste and hence could indulge themselves in any kind of sweet and savoury dishes. Let it be any desserts or salads or curries, Makhana would fit best without any query. The lotus seeds, when roasted in a dash of ghee, and seasoned with a little salt & black pepper, or seasoned with any spices of our choice, would become the best mid-meal snack to munch and a healthy substitute for popcorn.

In my pantry, I always love to load Makhanas which I use often to prepare healthy and tasty versions of curries and desserts. The burfi is super nutritious as the recipe is gonna be a loaded health package with the usage of our star ingredient Foxnuts and other nuts like Peanuts, Cashews, Almonds & Walnuts. Additionally, I add some dry roasted coconut to the burfi which makes the recipe super tasty. As in most of my recipes, I sweeten the burfi with jaggery syrup.

A very simple yet highly wholesome recipe is what I wanna share as my 50th Recipe. The burfi stands delicate giving grainy, nutty taste on each bite which I bet will be healthy and heavenly to enjoy. Give this delicious delicate burfi a try and I'm sure, it would own a place in your kids' favourite food list.

Makhana & its Goodness:

• Highly rich in protein and carbohydrates.
• Super low in fat, sodium and cholesterol.
• An excellent tummy-filling, low-calorie food suitable for weight loss.
• Rich in calcium and helps get the teeth and bones stronger.
• High in folate and iron and hence preferable for pregnant ladies.
• A very good antioxidant.
• Helps maintain blood pressure and blood sugar level.
• An anti-ageing enzyme present in the seeds helps repair the damaged protein.

Can I use little clarified butter for roasting?

• Yes! you can.
• I dry roast all my ingredients and make it a no-ghee burfi.
• Using clarified butter is highly encouraged while preparing for kids.

Can I use desiccated coconut instead of fresh coconut?

• Yes! You can.
• In case of using desiccated coconut, you need not roast. Add it directly to the jaggery syrup as it is already in the dried form.
• If using fresh coconut, roast well until it is dehydrated. The life span of the recipe would get increased by doing so.

The consistency of the jaggery syrup is very much important to make a perfectly soft burfi. So, let us glance at the dos and don'ts while making the jaggery syrup.

Jaggery Syrup Consistency:

Non-sticky Syrup:

• NO! We don't need for this recipe.
• The non-sticky jaggery syrup is what we get when the jaggery syrup starts coming to the boiling stage.
• The burfi won't get a firm structure at this consistency

Softball consistency:

• NO! We don't need for the perfectly soft burfi.
• When the syrup forms a softball, the burfi would be soft but chewy.

Hardball consistency:

• NO! We don't need.
• When the syrup forms a hardball, the end product will be a hard chikki but not a burfi.

STICKY CONSISTENCY:

• YES! This is what we want for this recipe.
• The sticky syrup would make the perfect soft and non-chewy burfi which is what we exactly need for making this recipe.

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Makhana burfi stays well in the refrigerator for a week when stored in an air-tight container. It keeps good for 3 days in the room temperature. A perfectly delicate no ghee, no milk, highly nutritious burfi is here:

⌚Preparation Time: 15 minutes

⌚Cooking Time: 15 minutes

⌚Waiting Time: 10 minutes

🍴Servings: 25 to 30 delicate Makhana burfi (approx)

Makhana/Foxnut Burfi | Protein-rich Burfi | No Milk, No Ghee Delicate Burfi recipe

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A super nutritious, delicate burfi made with fox nut/makhana, peanuts and other nuts along with the coconut.

What to Use? [1 cup = 250 ml] Makhana/ Fox nut - 2 cups Peanut - 1/4 cup Other nuts (cashews, almonds, walnuts) - 1/4 cup Shredded coconut (fresh) - 1/2 cup Jaggery - 1 cup Water - 1 cup  Cardamom powder - 1/4 tsp Steps Involved:   Take 2 cups of Makhana in a large vessel and dry roast it.  Take Peanuts and other nuts in the same vessel and dry roast it. Add the freshly shredded coconut to the same vessel and dry roast it until the moisture content goes away.  Add the roasted makhana and other nuts to the mixer jar and grind them coarsely. Take jaggery and water in a pan and make jaggery syrup. The syrup should reach a sticky consistency to make a soft burfi. Once it reaches a sticky consistency, add cardamom powder to it. Add the coarsely ground fox nut + other nuts mixture to the jaggery syrup. Mix well to combine.  Transfer the sticky mixture to some greased plate or wax paper. Spread the mixture evenly and smoothen the surface with a spoon. Let the mixture cools down which would take usually 10 minutes. After 10 minutes, cut the makhana burfi into pieces. Store in an air-tight container and enjoy the delicate burfi.

Visual Treat: 

 Video link for "Makhana/Foxnut Burfi " post: 

 https://youtu.be/hi-iLRp43c0

 Subscribe to our YouTube channel!

 

 For comforting the easy understandability of the recipe, the step by step detailed procedure along with the picture is shown below:

Step-by-Step Procedure with Pictures

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How to Make?

• Take the Makhana/Fox nut in a large pan. Roast them until they turn crisp and breakable. I add no ghee in this recipe. If you want, you can add some ghee while roasting.

• Add Peanuts and other nuts (cashews, almonds, walnuts) in the same pan and dry roast them for a few minutes.

• Add freshly shredded coconut to the same pan and dry roast it until the moisture content goes away. In case of using desiccated coconut, skip this step as roasting is of no need.

• Cooldown the roasted fox nuts and other nuts, transfer them to a mixer jar and grind to a coarse powder.

• Add Jaggery and water to the pan and stir well to form a jaggery syrup.

• Filter the jaggery syrup to get rid of the impurities present.

• Bring the jaggery syrup to boil and let it reach the sticky consistency.

• Flavour the jaggery syrup with the cardamom powder.

• Add the coarsely ground fox nut plus other nuts powder (peanuts, cashews, almonds and walnuts) to the boiling sticky jaggery syrup.

• Add the dry roasted coconut to the jaggery syrup.

• Mix the coarse powder well into the jaggery syrup, so that it forms a sticky mixture.

• Transfer the sticky mixture to some greased plate or the plate lined with wax paper. Spread the sticky mixture evenly and smoothen the surface with the help of a spoon. Do this when the mixture is hot.

• Allow the mixture to cool down completely. This takes about 10 minutes.

• Cut the Makhana burfi into pieces and store in an air-tight container. Enjoy the soft and delicious Makhana burfi!

Visual Treat: 

 Video link for "Makhana/Foxnut Burfi " post: 

 https://youtu.be/hi-iLRp43c0

 Subscribe to our YouTube channel!

Tips:

• The freshly shredded coconut should be roasted well to maximize the lifetime of the recipe. You could use desiccated coconut which need not be roasted and can be added directly to the jaggery syrup.
• Jaggery syrup should be just STICKY to make the delicate burfi.
• In addition to our star ingredient FOX NUT, any nuts could be added. I suggest not to skip peanuts as they add a good taste to the burfi.

Super Nutritious, Delicate & Delicious Burfi!

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