Makhane or Fox Nut or Lotus Seeds or Phool Makhane as popularly known in Indian Subcontinent, are widely consumed during the fasting period like Navratri, Shivratri and found use in the religious ceremonies, especially in the northern parts of India. These seeds are used in making desserts like Puddings(Makhane Ki Kheer), Makhana Panjiri for fasting or in curries likes Makhane aur Kaju Ki Subzi .
Benefits of Makhana
Recent researches have shown that these puffed fox nut seeds( Makhana) is one of the super foods native to India. Apart from being the rich sources of proteins, carbohydrates and fibres, these are also the store houses of calcium, phosphorus, magnesium, zinc and phosphorus. No wonder, people consume these during fasting period to replenish the loss of vital nutrients during resources from the body . The low sodium and fat content and high magnesium content makes these ideal for consumption by those suffering from heart diseases and cholesterol problems. These seeds are also known to have the anti-aging effects , repair the damaged proteins.(Source: various online resources)
One of the best ways to consume these humble seeds is by roasting these in very little ghee or oil and seasoning with salt(sendha namak/rock salt during fasting period). Shortly will be doing a separate post for the roasted makhana in different seasoning.
What is Panjiri..
Panjiri, is a mix of nuts , dry fruits and spices like ginger powder, fennel seeds with edible gum(gond) in wheat flour. It is given as a health food to keep the body warm and aids the pain and aches during the harsh winters in Northern parts of India. Panjiri is also given to new mothers during the lactation period for regaining the strength and circulatory and lymphatic flow(breast milk production). Whole Wheat Panjiri is consumed during the winter months. Makhana Panjiri made without whole wheat flour is mostly prepared and consumed during fasting period. It can also be consumed during non-fasting period. The amount of ghee used in preparing Makhana Panjiri is also less compared to the Whole Wheat or Atta Panjiri. This was regular at my mom’s place during the festivals like Janamashtami and Shivratri.
Check the recipe for Whole Wheat and Ragi Ladoos with Edible Gum that has the ingredients similar to Whole Wheat Panjiri(Atta Panjiri) but made in less ghee and have an added nutritious ingredient Ragi.
It’s Monday again and time for Foodie Monday Bloghop theme. The theme #183superfoods where we all have to prepare something using either of the three Indian Super foods. Makahna(Lotus Seeds), Moringa Leaves or Raw Turmeric. This wonderful theme was suggested by Vidya Narayan of Masalachilli. Do check out her wonderful blog where she has some amazing recipes.
I wanted to make something Moringa leaves, it’s on my to do-list from quite a long time. My bad I didn’t get those leaves at the local Indian Grocery store here. I decided to make something with Makana as it was the only given ingredient available to me. I called my mom and asked her about any Makhana recipes apart from Makhana Kheer and Makhana curry. She asked me how I can forget about this Makhana Panjiri that we made during the Janamashtami and was my favourite when I was a kid !! So here I am with my Makhana Panjiri recipe that can be made during fasting or non fasting days. It is a kind of granola mix, that can be consumed with a warm glass of milk.
Makhana Panjiri is popular in many parts of Uttar Pradesh(India) and made during festivals like Janamashtami. Traditionally it made with Makhana, Magaz(Melon Seeds) and sugar or jaggery. Many people add gond(edible gum) and other dry fruits like almonds or cashew nuts also. Every house has a different way of preparing this nutritious Panjiri. Avoid Gond or Edible Gum if you live in hot weather, as it aggravates body heat.
Let’s see how I made this healthy and nutritious Makhana and Dry fruit Panjiri.
Makhana Goond Panjiri
- 1 Cup Makhana(Lotus Seeds)
- 1/4 Cup Almonds
- 1/4 Cup Cashew Nuts
- 2 tsp Edible Gum/Goond
- 3-4 tbsp Desi Ghee
- 1-2 tsp Fennel Seeds
- 3/4 Cup Jaggery/Sugar or as required
- 1/4 tsp Cardamom Powder
- 1/4 tsp Dry Ginger Powder
- Take a tbsp of desi ghee in pan and roast edible gum/gond till it puffs.
- Roast almonds, cashew nuts in another tsp of ghee.
- In the same pan roast makhana in remaining tbsp of ghee. To check whether the the makahna is roasted, crush it between the fingers.
- In food processor grind all the nuts and gum coarsely, and keep aside.
- In another pan, take jaggery with a tsp of ghee and heat till jaggery melts. Add fennel seeds and dry ginger powder.
- Add the nut powder, mix well. The mixture will be crumbly.
- Transfer to a dish to cool and store in airtight container. Stays well for 1-2 months.
- You can also add Pistachios and Flax Seeds along with almonds and cashews.
- Traditionally melon seeds are also added to the fasting panjiri, add if you have these. I skipped these as I didn't had it.
- Jaggery can be replaced with sugar.
Do try this Makhana Panjiri, it is a kind of gluten-free granola. A healthy and nutritious snack for fasting period. Carry to work or pack in kids’ snack box. It is very good for teenagers also, they can have something healthy and nutritious for munching during their long studying hours.
Whenever you make this, share your feedback whenever you make this Makhana Panjiri!! I will love to see the pics on any of my social media pages..FB or tag me on Instagram(#foodtrails25) whenever your try. You can also Pin the recipe for later use.
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