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Kaju Makhana

Recipe By : Niru Gupta
Type: Vrat Ka Khaana Serving: 4-6


  • Ghee (clarified butter) cup (125 g)
  • Makhana (lotus seeds) 1 cup
  • Cashew nuts   cup
  • Jeera (cumin seeds ) 2 tsp
  • Cashew  nuts, soaked in water 1 cup
  • Khus khus (poppy seeds), soaked in water   cup
  • Milk   1/4 cup
  • Dessicated coconut 2 tbsp
  • Dhania (coriander ) powder 1 tbsp
  • Kala namak (black rock salt ) 1 tbsp or to taste
  • Singhara ( water chestnuts  ) 7-8
  • Green chillies-slit 2-3
  • Cream to garnish   cup
  • Chopped coriander leaves to garnish


  • Grind the soaked cashew nuts, poppy seeds, milk and the coconut to a paste.
  • Heat ghee in a heavy based pan and fry lotus seeds till they turn color slightly. Keep aside.

  • Now fry cashew nuts to slightly brown and keep aside. Splutter cumin seeds in the same pan add the ground paste. Saute over low heat, till the fat separates.

  • Add coriander powder and rock salt. Add water chestnuts, fried cashews and lotus seeds. Stir fry a few times and then add water.

  • Simmer for 3-4 minutes and serve hot garnished with cream and coriander leaves.

  • Currently 4/5 Stars.
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Current Rating 4/5 (1 votes)
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