Name: Sweet Makhana Recipe: Crispy Sugar-Coated Puffed Lotus Seeds
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 cup Lotus Seed (or makhana puffed makhana); 1/2 cup Sugar; 1 tsp Vanilla Extract

Sweet Makhana Recipe: Crispy Sugar-Coated Puffed Lotus Seeds

20 minutes

1075 reads

4 from 5 votes

Asian Indian North Indian

About Sweet Makhana Recipe: Crispy Sugar-Coated Puffed Lotus Seeds

Sweet Makhana, or sugar-coated puffed lotus seeds, is a delightful and healthy snack perfect for travel or any time you crave a crunchy, sweet treat. These light, airy puffs are coated in a simple vanilla-flavored sugar syrup, creating a guilt-free indulgence that's far more satisfying than processed snacks.

I always pack healthy snacks for trips, and Sweet Makhana is a favorite! Unlike oily, messy options, these little gems are easy to pack and enjoy. They're a great source of fiber and protein, making them a perfect addition to a healthy lunchbox for kids or adults.

This simple recipe requires minimal ingredients and effort, promising a delicious and convenient snack for any occasion. Let's get started!

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Recipe Time & More

Prep5

Cook15

Total20

Calories97 kcal

Serves

Served AsSnacks

Recipe TasteCrunchy Sweet

Ingredients

▢ 3 cup Lotus Seed or makhana puffed makhana
▢ 1/2 cup Sugar
▢ 1 tsp Vanilla Extract

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Instructions

Prepare the Sugar Syrup

Combine sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves completely.

Cook the Syrup

Bring the sugar syrup to a boil, then continue to cook, without stirring, until it reaches a double-thread consistency (a small amount of syrup should form thin threads when lifted with a spoon).

Add Vanilla and Makhana

Remove the syrup from the heat and immediately stir in the vanilla extract. Add the puffed lotus seeds and toss gently until they are evenly coated with the syrup.

Cool and Store

Spread the coated makhana on a baking sheet lined with parchment paper to cool completely. Once cooled, store in an airtight container. For travel, pack in a zip-top bag.

Recipe Notes

Expert Tips for Perfect Sweet Makhana

For extra flavor, add a pinch of cardamom powder to the sugar syrup.
Ensure the makhana are completely dry before coating them in the syrup; any moisture will prevent proper coating.
Don't overcrowd the pan when cooking the syrup. This can cause it to crystallize.
If the syrup becomes too thick, add a teaspoon of water at a time until it reaches the desired consistency.