Roasted Makhana Kasoori
Roasted Makhana Kasoori

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted makhana kasoori. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Roasted Makhana Kasoori is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Roasted Makhana Kasoori is something that I’ve loved my entire life. They’re fine and they look wonderful.

Add kasoori methi, cream and honey and stir them well till they blend with the sauce. To make this curry vegan, replace cream with coconut milk. Add green peas and the roasted makhana to the sauce along with the lime juice. I have used frozen peas in this recipe.

To get started with this particular recipe, we have to first prepare a few components. You can have roasted makhana kasoori using 5 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Makhana Kasoori:
  1. Take 350 grams Makhana (fox nut)
  2. Prepare 3 Tbsp Ghee
  3. Take 1 Tbsp Kasoori Methi (Dry Fenugreek)
  4. Get 1/2 Tbsp salt (As per taste)
  5. Take 1 Tsp Dry Mango Powder

Makhane ki sabzi is a simple and delicious curry made with roasted makhana in a cashew-tomato curry base. How to Make Roasted Makhana Recipe: Combine salt, pepper powder and cumin powder in small bowl and keep aside with melted ghee. Now roast the phool makhana in a heavy bottom pan on low heat. Once makhana well roasted from the inside too, add melted ghee and salt pepper mixture.

Steps to make Roasted Makhana Kasoori:
  1. Heat 1 tbsp ghee in a big wok.
  2. To it, add makhanas (fox nut). Toss it lightly at low medium flame for 1 minute.
  3. Now add more 1 tbsp ghee in makhanas and again toss so that each makhana gets little ghee greasy to stick masala.
  4. Now add Kasoori methi powder(dry fenugreek), amchur(dry mango powder) and salt. Toss it nicely at low medium flame for a minute.
  5. Switch off gas. Let it cool down and then transfer in air tight lid container to be consumed easily for 2-3 months.
  6. Please note: makhanas get crispy only after they cool down.

Now roast the phool makhana in a heavy bottom pan on low heat. Once makhana well roasted from the inside too, add melted ghee and salt pepper mixture. Cool and store in an air-tight container. Roast Cheesy Jalapeno Foxnuts- makhana quantity. The roasted makhanas made an amazing snack; they were light, crunchy and healthy.

So that is going to wrap this up with this special food roasted makhana kasoori recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!