A week into the new year and I have my 200th Blog Post to share. It has been quite a memorable and fulfilling journey and it wouldn’t have been possible without the love and encouragement of my readers, co-bloggers and my husband, Narayan, who ultimately gets to taste all the recipes cooked at home.
While the occasion demanded I share a delectable dessert, I thought why not share a snack cum quick dessert recipe ideal for winters especially with the Lohri / Pongal or Makar Sankranti Festival that is fast approaching. So, Presenting Gur Makhana or Palm Jaggery Coated Fox Nuts.
If I tell you that this Gur Makhana tastes every bit like the Caramel Popcorn you yearn to buy and eat in movie theatres, you would be surprised! But it is true! It does taste similar to caramel popcorn without being overtly sweet and much healthy too.
With the Harvest Festival nearing, most of us would be planning to cook and rustle up some traditional dishes in our kitchens for family and distributing to friends and neighbours. I strongly feel Food Unites Everyone. A prime reason why we cook delectable traditional recipes. It is also a great way to experience food culture across regions. Growing up in Mumbai and having changed many houses over the last few years has taught me a variety of cuisines. While my mother exchanged her Pongal, we would be eagerly waiting for Til Gul or Til Ladoos (sesame ladoos) from our Maharashtrian neighbours along with Puran Poli and ghee. The Punjabis exchanged their Pinni, Chikki or Meethe Chawal. All this taught you so much, the very same ingredients across regions so beautifully transformed into something unique.
While I made the Gur Makhana, which only took me about 20 mins, I realised that if it hadn’t been all the exchange of plates, recipes from neighbours, we would never be able to learn what Indian cuisine has to really offer. So, while the Gur Makhana is made with regular Jaggery, I decided to introduce and give it a South Indian touch by replacing regular Jaggery with Palm Jaggery or Karupatti Vellam as it is called in Tamil. Karupatti Vellam offers excellent health benefits and this is a stock I picked up from Tirunelveli market during my trip in November last year (2018). I bought a kg of this and carried it in my hand bag in an airplane along with the basket which I also bought as an addition to my prop collection. My husband thought it was a crazy idea but like most days, he tolerates me with a smile on his face.
Makhana or Phool Makhana has gained a lot of importance in the recent times but the North Indians have been consuming them since forever. Adding it to the winter special Panjiri, Subzis, Kheer or simply roasting it with some ghee (which is my personal favourite).
Makhana or Phool Makhana is a gluten free and vegan ingredient. Unless roasted with ghee, which makes it lose the ‘vegan’ status. Ideally, Makhana should be popped with ghee or clarified butter, with a generous sprinkling of kala namak. Can be stored for days together in an air tight container, it is an excellent travel snack option and healthy for all age groups. Is also recommended during fasting days too. If you like a bit of spice and flavour in your makhana, then you can try the Curry leaf flavoured Fox Nuts recipe from the blog which has roasted makhana with south Indian flavours. The blog post also covers the health benefits of Foxnuts too.
I hope you enjoy the recipe and try making this uber delicious and quick snack or mini dessert (as I like to call it at home) soon. With this post, I gear up to provide you many more fabulous recipes in the coming year, with a healthy take, made with everyday ingredients, nothing very complex but super delicious! Thank you once again for your support.
Over to the recipe below with pictoral explanations.
Recipe for Gur Makhana or Palm Jaggery Coated Fox Nuts
Prep Time 5 to 10 mins
Cook Time 10 mins
Serves 2 nos.
Measurement cup used is 250ml
- 2 cups Makhana or Fox Nuts
- 2 heaped tblsp of grated Palm Jaggery
- 2 tsps of Ghee or clarified butter
- Grate the Palm Jaggery and keep aside.
2. Heat a kadhai, add ghee and the makhana.
3. Roast the Makhana over low heat until it turns crispy.
4. Now sprinkle the jaggery over the makhana and mix well.
5. The Jaggery will melt and coat the foxnuts.
6. Saute for just few more seconds over low heat only to avoid burning.
7. Switch off the flame and either enjoy it hot with tea or store it in an air tight container for later use.
- Usually more gur or jaggery is added but since we don’t eat a lot of sweets at home, I have just limited to 2 tblsp, which was sweet enough for us. By all means, add extra if required. Ensure the flame is low and you spread everything well. Grating of jaggery is recommended instead of chunks for ease of spreading and coating the foxnuts.
- Can be stored and used for over a week. Lightweight snack option to carry while travelling.
If you try this at home, please give me a shout out / Tag Me on any of my social media handles.
- Twitter – https://twitter.com/masalachilli
- Facebook Page – https://www.facebook.com/MasalachillibyVidyaNarayan/
- Pinterest – https://in.pinterest.com/masalachilli
- Instagram https://www.instagram.com/masalachilli_vidyanarayan/