Spicy Caramel Makhana (Jaggery)

Spicy Caramel Makhana (Jaggery)

Spicy Caramel Makhana (Jaggery)

Caramel making can be very tricky, as it involves baking soda, corn syrup, butter its very unhealthy. So, thought about using jaggery to make the caramel and also replacing the usual popcorn with makhana, to mention a portion of the medical advantages of makhana: It's a decent wellspring of protein, sugars, fibre, magnesium, potassium, phosphorus, iron and zinc. High in fibre and low in calories, it empowers weight reduction. It’s better than almonds and walnuts.
Course Snack
Cuisine Indian
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings 4



  • 250 gms Makana
  • ¾ cup Jaggery
  • ¼ tsp Chilli Powder
  • A Pinch of Elachi Powder
  • ¼ tsp Salt



  1. Take hard bottom pan and heat it, put jaggery, let it melt without any lumps.
  2. Now add, Chili Powder, Elachi Powder and mix them thoroughly.
  3. Now put the makhana into the prepared caramel and mix it thoroughly so that all the makhanas are coated with the caramel evenly.
  4. They will form lumps and initially they will be strings so cool it out, try to separate the makhana kernels while it’s still warm. Other wide they stick and they tend to break.
  5. It can be stored in a jar and ideally had as a snack.

Recipe Notes

Note: Never bring under it fan, because of rapid cooling it gets stuck to surface of the pan and becomes difficult to remove the makhana kernels. One can add Til/Sunflower Seeds to give the extra crunch.

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