Makhana Raita Recipe Whiskaffair

on Mar 27, 2022, Updated Oct 17, 2023 You may like some more raita recipes: Mooli Raita, Bhindi Raita, Pomegranate Raita, Beetroot Raita, and Sprouted Chickpea Raita.

About Makhana Raita

Phool Makhana Raita (Lotus Seeds Raita, Foxnut Raita, Phool Makhane Ka Raita) is a quick and easy raita recipe popularly made during vrat (Hindu fasting days). I don’t fast but I love eating vrat ka khana so even on regular days, I make the vrat specialities. My mom used to make a lot of makhana recipes for vrat including this raita. I loved it so much that I make it very often for our lunch now. This raita is made by adding roasted and crushed lotus seeds to seasoned yogurt. You can also temper it for added flavor. Serve it as a side dish with your vrat or everyday meals to make them more filling and wholesome. You can also use homemade yogurt, but ensure it’s not sour. Milk – Milk is used to thin down the raita. You can use water in place of milk if you wish to. Ghee – Use ghee to roast the makhana. You can replace ghee with coconut oil, but don’t use any other oil; it won’t taste good. Makhana, also called fox nuts or lotus seeds, are easily available in Indian grocery stores or online. They are a superfood with many health benefits, and this raita is a great way to include them in your diet. Others – You will also need sugar, black salt, roasted cumin powder, salt, green chilies, and cilantro (fresh coriander leaves). Adjust the green chilies as per your taste. Once the ghee is hot, add 1 cup of phool makhana to the pan and roast until they are crisp, stirring continuously (4-5 minutes). They will be chewy and stick to your teeth if not roasted properly. So make sure to roast them well. Transfer the roasted makhana to a plate and let them cool. Now, gently crush them using a rolling pin to make a coarse powder. Add the following ingredients and mix everything well.

¼ cup of chilled milk 2 teaspoon sugar 1 teaspoon black salt ½ teaspoon roasted cumin powder ½ teaspoon regular white salt 1 teaspoon chopped green chilies 1 tablespoon chopped cilantro

Serve immediately. Add more milk or water if the raita is thick. For a taste change, you can temper the raita with ghee, curry leaves, asafetida (hing), cumin seeds, and dry red chilies.