Click it and Unblock the Notifications
Latest Updates
-
Authentic Indian Style Arrabiata Pasta Recipe -
Saree, But Make It Denim: Madhuri Dixit’s Denim Saree Look Breaks The Internet -
Think Twice Before Eating Street Food Wrapped In Newspaper, FSSAI Issues Warning -
Pride Month 2026: Inspiring LGBTQIA+ Firsts In India That Built Visibility, Representation And Change -
World Food Safety Day 2026: Can Carrot Extract Help Fake Ghee Evade Detection? An IIT-BHU Study Reveals How -
Easy Aloo Posto Recipe: A Bengali Lunch Delight -
Who Was Salim Kumar? The National Award Winner Behind Countless Laughs Passes Away At 56 -
Adhik Bhanu Saptami 2026: Significance, Puja Vidhi, Surya Mantras And The Role Of Ravi Yoga And Adhik Maas -
Gujarati Style Aamras Recipe: A Taste of Summer Breakfast -
World Food Safety Day 2026: Date, Theme, History, Significance, and Everything You Need to Know
Makhana Chikki Recipe | How To Make Makhana Chikki
Makhana Chikki aka makhana paag is essentially puffed lotus seeds chikki, popular in North India during festival seasons as a lip smacking sweet or snacks recipe. As foodies, we love our sweets and we love our snacks in equal measures and if you get a perfect amalgamation of both of these, nothing can get better than that.
Makhane paag is extremely popular among people of all ages for its crunchy texture and delicately sweet taste, perfect for serving to guests during the busy festival hours as a munch on snacks.
Why makhanas to snack on, you ask? Well, makhanas have a ton of health benefits; while being loaded with proteins, magnesium, iron, zinc and all other vital nutrients, it is low in calorie and rich with healthy fibers.
On top of that, this recipe is super easy to make, hardly takes any time and gives you a delicious platter of sweet snacks. So ,know how to make makhana chikki recipe bly clicking on the video guide or check out our step by step pictorial instructions to make this recipe without any fuss.
Recipe By: Meena Bhandri
Recipe Type: Sweets
Serves: 2
-
1. Makhana - 25 g
2. Sugar - 125 g
3. Milk - 2 tbsp
4. Ghee - 50 g
-
1. Take makhanas one by one and cut them into 2-4 pieces.
2. Grease a plate with ghee.
3. Take a pan and pour the ghee in it.
4. Heat the pan for a minute, till the ghee melts.
5. Add the makhanas to the pan.
6. Deep fry the makhanas and take them out when the colour turns golden yellow.
7. Take another pan.
8. Add sugar and water.
9. Heat the pan until the sugar dissolves completely.
10. Add milk to the syrup.
11. Take out all the foam from the syrup.
12. Stir the syrup until it reaches a 3-string consistency.
13. Add makhanas into the syrup.
14. Coat the makahanas with the syrup and transfer them to the greased plate.
15. Serve them right away or store them in a container.
- 1. Be careful while mixing the makhanas with the syrup, as this will be solidified really quick.
- 2. Cut the makhanas into really small pieces to avoid big chunky pieces which nobody likes.
- Serving Size - 1 cup
- Calories - 273 cal
- Fat - 7 g
- Protein - 2 g
- Carbohydrates - 50.8 g
- Fiber - 3 g
STEP BY STEP - HOW TO MAKE MAKHANA CHIKKI
1. Take makhanas one by one and cut them into 2-4 pieces.
2. Grease a plate with ghee.
3. Take a pan and pour the ghee in it.
4. Heat the pan for a minute, till the ghee melts.
5. Add the makhanas to the pan.
6. Deep fry the makhanas and take them out when the colour turns golden yellow.
7. Take another pan.
8. Add sugar and water.
9. Heat the pan until the sugar dissolves completely.
10. Add milk to the syrup.
11. Take out all the foam from the syrup.
12. Stir the syrup until it reaches a 3-string consistency.
13. Add makhanas into the syrup.
14. Coat the makahanas with the syrup and transfer them to the greased plate.
15. Serve them right away or store them in a container.
Continue with Google