How to make Makhana | Makhana Recipes | Makhana Kheer

How to make Makhana | Makhana Processing: From raw fox nuts to delicious Makhana recipes, brought to you by UrjaBites.

In the realm of wholesome and delectable snacks, Makhana, also known as fox nuts or lotus seeds, has emerged as a versatile culinary delight. Beyond its role as a guilt-free munchie, this product presents a canvas upon which creativity and flavor flourish. In this gastronomic journey of how to make makhana, we unravel the art of crafting this versatile ingredient into two distinct, palate-pleasing recipes: the velvety Makhana Kheer, and the zesty Makhana Chaat.

Join us as we explore how to make makhana recipes in various delectable forms, transforming this humble ingredient into culinary masterpieces that will impress both family and guests alike. Whether you seek a soothing dessert, a savoury snack, or a nutritious munchie, these recipes will elevate your culinary repertoire and leave your taste buds craving for more.

What is Makhana? | Where does Makhana Grow?

Derived from the seeds of the prickly water lily plant (Euryale ferox), this product has been an integral part of traditional cuisines and Ayurvedic practices for centuries. The water lily plant is sometimes commonly referred to as the makhana plant. It is primarily composed of the seeds of the water lily plant, which are carefully harvested and processed to retain their inherent nutritional goodness. These seeds are then dried, revealing their delicate and puffed appearance, resembling small foxes, thus earning them the name “Fox Nuts”.

While fox nuts are cultivated in countries such as India, China, Japan, and Korea, certain estimates suggest that about 90% of world cultivation happens in Bihar (India).

How to make Makhana?

Considering the incredible versatility of this ingredient, attempting to encompass all of its culinary possibilities within a single article would be a formidable task. Hence, our focus will be directed toward the exploration of the two most renowned recipes and dishes; Makhana Kheer, & Makhana Chaat.

How to make Makhana Kheer Recipe: A Creamy Delight

Makhana Kheer is the perfect balance between taste and nutrition for sweet lovers.


  • 1 cup fox nuts
  • 4 cups milk
  • 1/2 cup sugar (adjust to taste)
  • 1/4 teaspoon cardamom powder
  • A pinch of saffron strands (soaked in warm milk)
  • Chopped nuts for garnishing (almonds, pistachios, cashews)
  • Ghee (clarified butter) for roasting
  • Rose petals or edible silver leaves (optional, for garnishing)


  1. Roasting the Fox Nuts
  2. Heat a teaspoon of ghee in a pan over medium heat.
  3. Add the seeds and roast them until they become crispy and golden brown. This should take about 5-7 minutes. Keep stirring to ensure even roasting. Once done, remove the roasted fox nuts from the pan and set aside.
  • Preparing the Milk Base
  • In the same pan, pour 4 cups of milk and bring it to a gentle boil.
  • Reduce the heat to a simmer and let the milk cook, stirring occasionally. Allow the milk to reduce and thicken, which might take around 20-25 minutes.
  • Adding Fox Nuts
  • Crush the roasted seeds slightly using your hands or a mortar and pestle. This adds texture to the makhana kheer.
  • Add the crushed fox nuts to the simmering milk and continue to cook for another 10-12 minutes, stirring regularly.
  • Infusing Flavors
  • Add the sugar to the milk and fox nuts mixture. Stir well until the sugar dissolves completely.
  • Sprinkle in the cardamom powder and mix gently. The aroma of cardamom will infuse the makhana kheer with a captivating fragrance.
  • Saffron Elegance
  • Add the saffron strands soaked in warm milk to the makhana kheer.
  • Continue to simmer the kheer for an additional 5 minutes, allowing the saffron’s magic to blend in.
  • Garnishing
  • Turn off the heat and let the kheer cool down slightly.
  • Garnish the Makhana Kheer with chopped nuts of your choice – almonds, pistachios, and cashews.
  • Serving
  • You can serve the Kheer warm or chilled, according to your preference.
  • Optionally, you can garnish with rose petals or edible silver leaves for an elegant touch.

Indulge in the velvety richness of Kheer, savouring each spoonful that encapsulates the essence of tradition and the wholesome goodness of this ingredient’s nutrition.

How to make Makhana Chaat Recipe: A Tangy Delight

Now that we have looked at a recipe that will delight those with a sweet tooth, we have something in store that will appeal to those that appreciate the tangy flavours of chaat.


  • 2 cups Fox Nuts (fox nuts or lotus seeds)
  • 1/4 cup finely chopped onions
  • 1/2 cup boiled and diced potatoes
  • 1/4 cup finely chopped tomatoes
  • 1/2 cup boiled and diced chickpeas
  • 1/4 cup finely chopped cucumber
  • 2 tablespoons green chutney (mint and coriander)
  • 1/4 cup chopped coriander leaves
  • 1/2 teaspoon roasted cumin powder
  • 1/4 cup tamarind chutney
  • 1/2 teaspoon chaat masala
  • A pinch of red chili powder (adjust to taste)
  • Salt to taste
  • Lemon juice to taste
  • Sev (crispy chickpea noodles) for garnishing
  • Pomegranate seeds for garnishing


Roasting the Fox Nuts

  • Heat a pan over medium heat and dry roast the fox nuts until they become crispy and light golden in colour. This should take about 5-7 minutes. Keep stirring to ensure even roasting. Once done, remove the roasted fox nuts from the pan and set aside.

Assembling the Chaat

  • In a large mixing bowl, combine the roasted fox nuts, boiled diced potatoes, boiled chickpeas, chopped onions, chopped tomatoes, chopped cucumber, and chopped coriander leaves.

Flavourful Seasonings

  • Sprinkle roasted cumin powder, chaat masala, red chili powder, and a pinch of salt over the mixture. Gently toss the ingredients to ensure even distribution of the seasonings.

Tangy Touch

  • Drizzle the tamarind chutney and green chutney over the mixture.

Balancing Flavors

  • Squeeze fresh lemon juice over the Makhana chaat to enhance the overall taste and bring out the flavors of the ingredients. Adjust the lemon juice and salt according to your taste preferences.


  • Just before serving, garnish the Makhana Chaat with a generous handful of sev, adding a satisfying crunch to every bite.
  • Sprinkle pomegranate seeds on top, not only for a burst of colour but also for a delightful sweetness that complements the tangy and savoury flavors.


  • Makhana Chaat is best enjoyed immediately after assembling to preserve the crunchiness of the fox nuts. Serve it in individual portions or in a large serving bowl, allowing everyone to relish the flavors and textures.

Makhana chaat is a flavor explosion that delights the taste buds with every bite. It’s a medley of textures – from the crispiness of this ingredient to the creaminess of potatoes, the freshness of vegetables, and the zing of chutneys.

For best taste try our Jumbo & Premium handpicked makhana.


In our culinary odyssey dedicated to unravelling the art of how to make Makhana, we have embarked on a journey that has showcased the versatility and gastronomic appeal of this unassuming yet extraordinary ingredient. From the velvety allure of Makhana Kheer to the zesty delights of Makhana Chaat, we’ve witnessed Makhana’s transformation into culinary masterpieces that span the sweet, and savoury spectrums.

These fox nut recipes are more than just dishes; they represent the convergence of tradition and innovation, nutrition and flavor, and the embodiment of culinary craftsmanship. With each recipe, we’ve unlocked the potential of fox nuts, turning them into a canvas for creativity and taste sensations that please both the eye and the palate.

As we conclude our fox nuts culinary expedition, we invite you to continue exploring the endless possibilities that this humble ingredient offers. Experiment with flavors, adapt these recipes to your preferences and create your culinary triumphs with Makhana.

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