Roasted Makhana [Lotus Seeds, Foxnuts] are nutritious snacks, naturally gluten-free + vegan and can be enjoyed with different seasonings. Made with just 2 ingredients in 10 minutes.
Hindu are celebrating Deepawali (Diwali) – festival of lights this week all over the world. In Nepal, it is a 5 day long celebration where each day has a specific ritual such as worshiping crows (crows and ravens symbolizes sadness and grief in Hinduism, so devotees offer crows and ravens food to avert grief and death in their homes), worshiping + cherishing dogs (according to Hindu mythology, dogs are said to watch over the gates of the afterlife), worshiping cows + goddess Laxmi (in Hinduism, cow signifies prosperity and wealth), worshiping of self + oxens, and lastly worshiping your brother (sisters pray for the brothers’ long lives and present them with variety of fruits, sweets and nuts). The platter includes makhana (aka lotus Seeds, foxnuts) which has a rather chewy texture and often goes to waste. Last time when I was in Nepal, my mom roasted them in ghee and it made such a lovely snack so I thought this is a perfect time to share Roasted Makhana [Lotus Seeds, Foxnuts] with 3 variations with everyone.
Makhana is literally lotus flower’s seed that grows in water and looks like popcorn. It’s has a chewy texture, pretty bland taste, and can be roasted or fried as a snack or dessert in the form makhana pudding. It is widely used in traditional Ayurveda and Chinese medicine too but I am not too familiar with those practices.
Nutritionally, they are a good source of protein (5 grams per cup), carbohydrates, lots of vitamins and minerals such as potassium, magnesium, iron, manganese, and other B-vitamins. They are naturally vegan, fat-free, gluten-free, cholesterol-free, and sodium-free as well.
I have yet to find Makhana [Lotus Seeds, Foxnuts] at my everyday grocery store, I get them at Indian/Asian grocery store in dried nuts/spices section. In Hindi, it is called “phool makaha”. It’s a crunchy snack to have on hand and definitely suggest trying makhana roasted. You can enjoy them by itself or try these 3 variations below.
Roasted Makhana [Lotus Seeds, Foxnuts]
Serves: 3 cups
1 tablespoon coconut oil or ghee
3 cups makhana
chocolate chips, melted
In a large skillet, heat coconut oil or ghee over low-medium heat.
Add makhana to the skillet and gently stir every 2-3 minutes.
Continue roasting until it becomes slightly brown about 6-8 minutes.
If you are doing a large amount, do it in batches to roast them evenly.
Keep an close eye to prevent from burning.
Remove from the stovetop and liberally season with whatever you desire.
Store them in an airtight container.
Wishing all my friends & families a very happy Deepawali. If you make Roasted Makhana [Lotus Seeds, Foxnuts], please share @foodpleasurehealth or pin for later.
Also, if you are not sure what to do with abundance of nuts after Tihar,here are some ideas:
Black beans and mango combined with fresh ingredients like tomatoes, onions, and cilantro makes a flavor pack salsa, high in protein and plant-forward. This is a versatile recipe that can be served with chips, enjoyed as a salad or as a side dish with grilled chicken or fish.
Earl Grey Truffles are decadent and has orange, bergamot notes from Earl Grey tea in every creamy bite. They will make a lovely gift for the holidays, for dinner parties, or simply enjoy it with a cup of tea. The recipe is vegan and dairy-free!
In Nepali language, sadeko roughly means marinated. Please don’t ask me why I am calling marinated chicken a salad..for lack of a better word maybe. While growing up in Nepal, I didn’t eat “fresh, green, leafy salad” like we do in the West, so I just associate “sadeko” or marinating anything with with spices and tempering… Continue reading Chicken Sadeko | Shredded Chicken Salad