What is Fox Nut

Fox nut are also known as lotus seeds, Euryale ferox, gorgon nuts and phool makhana. These seeds are often used in quite a few Indian sweets and savouries like kheer, raita or makhana curry, and are also eaten as an evening tea-time snack.

These makhana or fox nuts are a part of the lotus flower. The flower that’s known for its beauty has a lot to offer, including lotus seeds or makhana. Makhana is highly produced in the state of Bihar in India, Korea and Japan .

Health benefits of Makhana/Fox Nut

They are high in magnesium and potassium and low in sodium. This makes fox nuts an ideal snack for those watching their weight.Makhana or fox nuts are a great source of selenium, which helps to control thyroid related issues.

Makhana have a neutral taste. You can spice it up the way you want. Just roast them and when they are cool, store in an air-tight container. Anytime you want a light and nutritious snack, just have the roasted makhana.

About my recipe

In India many recipes are made of makhana or fox nut during festivals and even during fast. Commonly makhana kheer or pudding, roasted makhana , makhana cutlet, makhana curry are made in many occasions. I tried a little different sweet recipe with this amazing healthy ingredient. I made fudge or barfi with makhana and and added one more healthy ingredient to my recipe, that is apple. Unlike common barfi or fudge, where a lot of ghee and khoya/mawa/dry milk is used , I made them with only 1 tablespoon ghee and didn’t use dry milk or khoya. They are light and not too much sweet in taste. I hope you will like my new version of barfi or fudge recipe.

Recipe details

• Preparation time: 10 min
• Cooking time: 20 min
• Serves: 9 sweets
• Difficulty level: Easy

Ingredients

• 3 cups Makhana/Fox Nuts
• 1/2 cups desiccated Coconut
• 1 big Apple (grated)
• 1/2 cup regular Sugar
• 1 +1/4 cup full fat Milk
• 1/4 teaspoon Cardamom powder
• 1  tablespoon Ghee + 1 teaspoon more
• Chopped Pistachios and dry Rose patels to garnish
• Little ghee to grease the pan

Method

Dry roast Makhana for 4-5 minutes in medium heat until they become crisp. Check by pressing one nut to your fingers. If they crack easily, that means they are well roasted. Don’t overroast them to make golden brown. So roast them in low heat until crisp.

Transfer to a dish to cool down.

Then, grind to fine powder with the help of a grinder. Set aside.

Clean and grate an apple with it’s skin on.

Heat 1 teaspoon ghee and add in grated apple.

Fry in medium heat until the mixture becomes dry and caramelized. Set aside.

Take a heavy bottomed pan with 1 and 1/4th cup of full fat milk.

Heat until milk starts boiling.

Add in sugar and mix until dissolves.

Now, add in prepared makhana powder in batches and stir well . Don’t add in makhana powder all at a time to avoid forming lumps.

Stir well in low heat . Also add in caramelized grated apple.

Mix well until the mixture becomes a homogeneous lump. Add in 1 tablespoon of ghee in this stage.

Finally, add in desiccated coconut and cardamom powder.Stir well to mix.

Grease a rectangular or square pan with little ghee and transfer the barfi mixture to it.

With a spatula spread uniformly to make about 1-inch thick layer.

Sprinkle some chopped pista and dry rose patels.

Cover and set aside at room temperature for an hour to set.

Cut in desired shape  and serve . They are delicious and light to taste. I am sure you will not feel fatigued after having them.

You can store them in refrigerator for 2-3days. Place them to a air tight container and store in the refrigerator.