Crunchy Caramelized Gur Makhana
Crunchy Caramelized Gur Makhana (Jaggery Coated Foxnuts)
This is a guilt-free, incredibly addictive snack that perfectly balances sweet and earthy flavors. It is an excellent alternative to caramel popcorn. The subtle addition of cardamom cuts through the heavy sweetness of the jaggery.
Ingredients
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3 cups Makhanas
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3/4 cup jaggery, grated or crushed
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1 tbsp ghee
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1/2 tsp fennel seeds (saunf)
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Seeds from 2 Thanker Harvest Cardamom pods (crushed)
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1 tbsp sesame seeds (white or black)
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A pinch of baking soda
Instructions
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Dry Roast: Roast the makhanas in a large pan on low-medium heat until they are completely crisp. They should snap easily when pressed. Transfer to a bowl.
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Melt the Jaggery: In the same pan, add the ghee and crushed jaggery. Melt it on low heat, stirring continuously.
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Check Consistency: Cook the jaggery syrup until it reaches the hard-ball stage (drop a tiny bit of syrup in cold water; it should form a hard, brittle drop).
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Aromatize: Turn off the heat immediately. Quickly stir in the baking soda, fennel seeds, sesame seeds, and crushed Thanker Harvest cardamom. The syrup will froth up slightly.
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Coat the Makhana: Instantly add the roasted makhanas and mix vigorously to ensure every piece is coated with the jaggery mixture.
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Cool: Transfer the coated makhanas onto a piece of parchment paper or a greased plate. Separate them using a fork before they cool down and clump together. Store in an airtight container.
