Roasted Makhana

1. Heat 1 teaspoon ghee in a heavy bottom pan over medium-low heat.

2. Once the oil is hot, bring the flame to a simmer.

3. Add the Makhana and roast until crunchy on medium heat.

4. Season the Makhana with salt, black pepper powder and chaat masala (optional).

5. Serve Roasted Makhana when they become lukewarm or cool at room temperature.

Makhana Kheer

1. Heat 1 teaspoon ghee in a heavy bottom pan.

2. Add makhana and saute on low flame till they turn crisp, remove from flame, allow it to cool and blend in a mixer to a coarse powder

3. Boil the milk in a deep non stick pan, add the sugar, mix well and cook on high flame for 2 minutes.

4. Reduce the flame to medium, add coarsley crushed makhana, mix well and cook till milk reduce to half while stirring occasionally.

5. Add few strand of saffron, mix well and cook for 1 more mintue.

6. Switch flame, serve hot or cold garnished with chopped pistachios pr almond.

Palak Makhana

1. Roast makhana in a heavy bottom pan over medium-low heat and keep aside.

2. Pressure cook thoroughly washed spinach with little bit of turmiric powder, cumin seeds and green chillies for 2 whistles.

3. Once the whistle is done let it cool down till the pressure comes out naturally. Blend it into paste and keep it aside.

4. In a non stick pan add little bit of oil and temper the cumin seeds and add diced tomatoes. Cook until they loose all the liquids now add the spices powder 1 tbs garam masala powder, 1/2 tbs red chilli powder, 1/2 tbs turmeric powder and salt as per taste.

5. Add little water and simmer it for 2 minutes. Add the blended spinach mixture along with 2 tbs milk and simmer it for 3 minutes again.

5. Finally, add the makhana and bring it to a boil. Serve hot with paratha or jeera rice.