Chaitra Navratri 2023: Delectable sweet and savoury makhana recipes to try while fasting
From makhana chat to kheer, check out delicious makhana recipes that can be prepared during Chaitra Navratri fasting.
Chaitra Navratri is a significant Hindu festival that is celebrated for nine days in the Hindu month of Chaitra, which falls between March and April. During this festival, devotees worship the nine forms of Goddess Durga and observe fasts to seek blessings and offer prayers for prosperity, happiness, and good health. Fasting is an integral part of Navratri, and many people abstain from consuming certain foods during this period. people prepare and consume specific dishes that are light and nutritious, easy to digest and comply with the dietary restrictions of Navratri fasting. Makhana, also known as fox nuts or lotus seeds, is a popular ingredient used in Navratri fasting recipes. (Also read: Navratri fasting recipes 2022: 5 delicious recipes you must try )
Here are some delicious makhana recipes that can be prepared during Chaitra Navratri fasting. These dishes are not only nutritious but also easy to make and suitable for people of all age groups.
Savoury makhana recipes:
- Sweet potatoes and makhana chat
(Recipe by Chef Amrita Raichand)
Par-boiled sweet potatoes - 200 gms
Oil - 2 tbsp
Curd- 1-2 Tbsp
Sendha namak- 1 tsp
Pomegranate seeds - 2tbsp
Chopped coriander leaves -1tbsp
Green chutney- 2tbsp
Makhanas - 1/2 cup
Roasted peanuts - 2tbsp
1. In a hot pan, add ghee and roast the makhanas till they become crunchy.
2. In another hot pan, add oil/ghee. Crispen up the sweet potatoes till they turn golden on all sides.
3. In a serving bowl, first add the shalllow fried sweet potatoes followed by the chutneys, dash of curd, then top with pomegranate seeds, roasted peanuts, coriander leaves.
4. Finally the roasted makhanas that you can either whole or crushed slightly.
5. Enjoy your chaat!
2. Crispy makhana
(Recipe by Richa Gupta/@HealthyKadai)
Makhana/ Fox Nuts - 2 cups
Boiled and mashed Potato - 1 cup
Mashed Paneer - 1 cup
Chopped Coriander - 1/2 cup
Red chili powder, Salt - As per taste
Lemon juice - 1 tsp
Oil - 2 tsp
Grated Cucumber - 1/2 cup
Green chutney for serving
1. Dry roast Makhana in a nonstick pan until crispy. Cool down completely and grind in mixer grinder to form coarse powder.
2. Add in all ingredients to prepare a mixture.
3. Make ball or cutlets in desired shape.
4. Heat appe pan and cook all balls until crispy. Keep on flipping the balls till golden brown from all sides. It will take approximately 5-10 minutes too cook completely. Alternatively deep fry or shallow fry.
5. Serve hot with grated cucumber and green chutney.
Sweet makhana recipes:
3. Makhane ki Kheer
(Recipe by Chef Tarla Dalal)
1 cup lotus seeds (makhana)
2 tbsp ghee
5 cups full-fat milk
3/4 cup sugar
a few saffron (kesar) strands
1/2 tsp nutmeg (jaiphal) powder
For The Garnish
1 tbsp pistachio slivers
1. To make makhane ki kheer, heat the ghee in a broad non-stick pan, add the lotus seeds and sauté on a medium flame for 3 to 4 minutes or till they turn crisp.
2. Remove from the flame, allow it to cool and blend in a mixer to a coarse powder. Keep aside.
3. Boil the milk in a deep non-stick pan, add the sugar, mix well and cook on a high flame for 2 minutes or till the sugar dissolves, while stirring continuously.
4. Reduce the flame to medium, add the coarsely crushed lotus seeds, mix well and cook for 19 minutes or till the milk has reduced to half, while stirring and scraping the sides of the pan occasionally.
5. Add the saffron and nutmeg powder, mix well and cook on a medium flame for 1 more minute.
6. Switch off the flame and allow to cool completely.
7. Refrigerate the makhane ki kheer for atleast 1 hour and serve chilled garnished with pistachios.
4. Gur Makhana
(Recipe by Instagramfirstname.lastname@example.org)
2 cups Phool Makhane
3/4 cup Jaggery, roughly chopped
1/2 cup Desiccated Coconut
2 tbsp sesame seeds
pinch of salt
1. Dry roast the makhana until they become light brown in colour and crispy, for 10 mins approx.
2. To check if the seeds are thoroughly cooked, press in between fingers and it should feel hard and brittle.
3. Combine jaggery with 3 tablespoons of water and boil until thick.
4. Add sesame seeds, salt, and coconut and cook for 1-2 minutes.
5. Add makhane and take it off the flame.
6. Keep stirring continuously so that the jaggery will stick onto the makhana.
7. Allow it to cool completely.
8. Store in airtight container and good for 2-3 week.