Dry roast the makhana until they become light brown in color and crispy, for 10 mins approx.

To check if the seeds are thoroughly cooked, press in between fingers and it should feel hard and brittle.

Combine jaggery with 3 tablespoons of water and boil until thick.

Add sesame seeds, salt, and coconut and cook for 1-2 minutes.

Add makhane and take it off the flame.

Keep stirring continuously so that the jaggery will stick onto the makhana.

Allow it to cool completely.

Store in airtight container and good for 2-3 week

Dry roast the makhana on low flame for 10 mins or until crisp and golden brown.

Keep aside.

Heat ghee in the same pan and add the spices.

Add the makhana and toss well so that that the makhana is coated well with the spices.

Switch off the flame and cool.

Serve or store in a airtight container.

Dry roast the Makhane until they are crispy and crunchy.

Remove from pan and keep aside.

Heat the ghee in the pan and fry almonds and Cashew nuts until brown.

Add melon seeds and curry leaves and let them sizzle

Add the spices and salt and mix everything.

Add makhana and toss well so that the makhana gets coated with the spices.

Switch off the flame and let the Namkeen cool.

Store in an airtight container for up to 2 weeks.

In a pan dry roast makhana for at least 5-10mins in low flame and set aside.

Heat ghee in the same pan and add the spices

Now add the roasted makhana and toss it well until the spices are coated well.

You can serve it right away or store in airtight container for later use.