MORINGA LEAVES MAKHANA

How to Roast Makhana:- Heat ghee in a pan or kadai and add 1 cup of Makhana and dry roast them on very low heat for 4-5 minutes until they are crisp, keep stirring them in between so that Makhana doesnot burn.

To check if they are roasted properly just take one Makhana in hand and crush it ,if it breaks nicely with a crunching sound that means they are done perfectly.Next add ghee in the pan ,then add dry moringa(drumstick leaves) powder, chat masala powder and a pinch of salt and mix everything together well on low flame.Make sure not to burn the spices.

Lastly add the roasted phool makhana and roast for another minute along with the spices and turn off the gas.Cool down for a while serve immediately or can be stored in an airtight container upto 7 days.