Makhana has long been a familiar part of Indian kitchens, whether eaten as a roasted snack or added to traditional recipes. But this Diwali, celebrity chef Gary Mehigan is giving the humble fox nut a rather interesting makeover. The former MasterChef Australia judge has shared his recipe for Makhana Toffee Crunch, combining Bihar’s makhana, mixed nuts, seeds and jaggery to create a crunchy festive treat.
Gary Mehigan Shares Makhana Recipe, Highlights Its Bihar Origin
Calling it an addictive snack, Gary Mehigan shared the recipe along with a little insight into the journey of Mithila Makhana, a GI-tagged product from Bihar that has a fascinating story behind every handful.
Before it reaches our snack bowls, makhana goes through quite a labour-intensive process. Mithila Makhana comes from aquatic plants cultivated in the wetlands of Bihar’s Mithila region. The seeds are harvested, dried, roasted and popped before turning into the light and airy fox nuts that are now enjoyed across the country.
Gary highlighted how much work goes into producing this popular snack, pointing out the contribution of local growers and processors who have kept the traditional practice alive.
Recognised with a Geographical Indication (GI) tag, Mithila Makhana is closely linked to Bihar’s food heritage and its distinctive water-based agricultural practices. Its mild flavour also makes it versatile, allowing it to be enjoyed on its own, seasoned with spices or incorporated into different recipes.
Also Read: MasterChef Australia’s Gary Mehigan Adds Coorg Cardamom ‘Magic’ To Chicken Yakhni; Try The Recipe!
How To Make Makhana Toffee Crunch For Diwali
If you are looking to add something different to your Diwali snack spread, this recipe brings together the crunch of makhana and nuts with the sweetness of jaggery. It can also be wrapped up and gifted as a homemade festive treat.
Ingredients
- 250 g mixed nuts and seeds
- 60 g Mithila makhana
- 2 cloves
- 4 green cardamoms
- ½ stick cinnamon
- 2 star anise
- A pinch of salt
- 300 g grated jaggery
- 25 ml water
Method
1. Preheat a fan-forced oven to 180°C. Lightly spray a muffin tray with oil.
2. Roast the makhana, mixed nuts and seeds in the oven for around 15 minutes or until golden.
3. Grind the cloves, cardamom, cinnamon and star anise together. Sprinkle about a teaspoon of the ground spice mixture over the roasted ingredients, followed by a pinch of salt.
4. In a pan, add the grated jaggery and water. Bring it to a boil and let it simmer for 3-4 minutes until it starts to thicken.
5. To check whether the jaggery is ready, drop a little into cold water. It should form a soft ball when rolled between your fingers.
6. Pour the jaggery syrup over the makhana, nuts and seeds. Stir quickly to coat everything evenly.
7. Spoon the mixture into the prepared muffin cups and press down lightly.
8. Return the tray to the oven for another 5 minutes, until golden. Allow the crunch bites to cool before serving.
Also Read: THIS Indian Chocolate Brand Wins Over Chef Gary Mehigan’s Heart, Converting Him Into A Fan!
And that’s it, your Makhana Toffee Crunch is ready to be served and enjoyed! Let us know in the comments if you’ll give this recipe a try this festive season.
Cover Image Courtesy: Instagram/garymehigan
FAQs
What is Mithila Makhana famous for?
Mithila Makhana is known for its quality, traditional cultivation methods and connection to Bihar's food heritage. It also has a Geographical Indication (GI) tag.
Is makhana a healthy snack?
Makhana is naturally low in fat and provides carbohydrates, some protein and minerals. Its nutritional value can vary depending on how it is prepared and seasoned.
How is makhana processed before it reaches consumers?
Makhana goes through several stages, including harvesting, drying, roasting and popping, before becoming the light and crunchy snack commonly consumed.
