Makhana Mithadi is a traditional sweet from the state of Himachal Pradesh. The syrup-based sweet is made with fox nuts and dried fruits and nuts.
Makhana is also known as Phool Patashe / Lotus seeds / Fox Nuts. They come from a plant that grows in stagnant water ponds, Makhanas are white seeds that are gems of health. They are low in cholesterol, fat and sodium, and make an ideal snack to munch during movies. We also use them to make delicious curries like Khoya Makhana Mattar, Mattar Phool Patasha. Since Makhanas adapts to any flavour easily it can be used to make sweets like Makhane ki kheer or Makhana Mithadi.
Coming to Makhana Mithadi, it’s a traditional sweet which is served for Dham. The recipe is simple but delicious as well as nutritious. The Makhanas are roasted in ghee, so are nuts and dried fruits. They are all mixed in sugar syrup and served warm, fennel lends a unique flavour. The traditional recipe doesn’t use any cardamom or saffron, but they both take this sweet to another level and I would personally highly recommend these ingredients. Some Rose petals give it a gourmet look, so do garnish with some.
Since the nuts and dried fruits are roasted in ghee make sure you serve the sweet warm, especially in winters. I made the Makhana Mithadi for Himachal Pradesh Thali and it was appreciated by all.
Recipe Inspiration: Here
1 cup makhanas/lotus seeds
1 teaspoon crushed fennel
12 cashew nuts
1 cup Sugar
1/4 tsp cardamom powder
Few Dry coconut slices
Heat ghee in a pan and roast cashews, dry coconut and raisins. Keep aside.
In the same pan, heat some more ghee and saute makhana until light brown. Keep aside.
Heat some more ghee and add fennel. Saute for some time.
Add water, sugar and bring to a boil. Add cardamom powder.
Add dry fruits, nuts and makhana. Cook for few minutes.
Serve Makhana Mithadi warm.
Here are the recipes under the A – Z series of Thali Recipes –
- 1 cup makhanas/lotus seeds
- 1 teaspoon crushed fennel
- 12 cashew nuts
- 12 raisins
- 1 cup sugar
- 1/4 tsp cardamom powder
- Few Dry coconut slices
- Heat ghee in a pan and roast cashews, dry coconut and raisins. Keep aside.
- In the same pan, heat some more ghee and saute makhana until light brown. Keep aside.
- Heat some more ghee and add fennel. Saute for some time.
- Add water, sugar and bring to a boil. Add cardamom powder.
- Add dry fruits, nuts and makhana. Cook for few minutes.
- Serve Makhana Mithadi warm.