Jaggery Caramelized Foxnut
I used to hate eating makhana as a kid, but when i became gluten intolerant i relooked at this glutenfree nut, experimented with this in many ways and realised if done well, makhane could be addictive. For example my version of Jaggery (Gur) Makhane is so delicious that you would finish this in no time.
Makhane: 3 cups
Jaggery: 1 cup
Oil/ghee: 2 tbsp
salt: a pinch
Step 1: Toss the makhane in oil. Heat the oil in a non stick pan, once the oil is hot, add the makhane and toss them. Let this cook for 7-8 minutes, but keep stirring them, else they would burn. Toss them till they turn light brown and crisp. Start checking them after 5-6 minutes. Add the salt to the pan while tossing. Mix well.
Step 2: In another pan, add the jaggery and 4-5 tbsp water, the jaggery would melt and become syrup like. Keep stirring and once you see the jaggery has melted properly, then take it off the flame.
Step 3: Now take the jaggery syrup and add this to the makhane pan. At this point make sure you have turned off the heat, now combine the jaggery syrup well with the makhane. The jaggery syrup will stick to the makhane and your snack is ready. You can eat now or store it in an airtight container.