How to Roast Makhana Perfectly

Perfectly roasted makhana should be light, crispy and crunchy. The key is to roast it slowly over low to medium heat.

Start with a dry pan and add the makhana without adding any oil. Roast it while stirring regularly so that it cooks evenly.

Avoid using very high heat because the outside can brown quickly while the inside remains less crispy.

To check whether the makhana is ready, take one piece and crush it between your fingers. It should feel crisp and break easily.

Once roasted, allow the makhana to cool slightly before adding your preferred seasoning.

You can experiment with salt, black pepper, peri peri seasoning, chilli powder or other spices.