Go Back

Gur Makhana

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: snacks
Cuisine: Indian
Keyword: Phool Makhana recipes
Author: Swati


  • 2 Cup Makhana
  • 1 Cup Gur/Jaggery
  • 1 tsp Dry Ginger Powder
  • 1 tbsp Ghee
  • 1-2 tbsp Sesame Seeds/Til
  • 1-2 tsp Fennel Seeds/Saunf
  • 1/4 tsp Black Pepper Powder
  • 1/4 tsp Black Salt optional


  • Add ghee in a pan/kadhai, add makhana and roast on low flame. Check the doneness by crushing a seed between index finger and thumb. It should have a nice crunch and crush easily.
  • Once Makhana are done, transfer to a plate/dish.
  • In the same pan, add sesame seeds and fennel seeds and lightly roast the seeds till these give nutty aroma. Take out and keep aside.
  • Add water and jaggery powder in a pan and make syrup. If you are going to use the same pan, let it cool down a bit, as water may splutter out of pan is hot.
  • Cook syrup till one thread consistency.For that dip a spoon lightly in syrup, drop it on a plate/dish. Take a drop of it and touch the syrup with clean index finger. Press between thumb, then pull apart. One thread should form without breaking. The syrup is ready to use.
  • Take off pan away from flame and add sesame seeds, fennel seeds mix and roasted makhana. Mix well coating all seeds nicely.
  • Transfer carefully to another completely dry dish/plate. Let it cool and store in an air-tight container.