Caramelized Jaggery & Ceylon Cinnamon Gur Makhana: Crisp Winter Fasting Snack Recipe

1. The Healthy Alternative to Refined Sugar Candies

Combining the mineral-rich warmth of unrefined desi jaggery (gur) with the featherlight crispness of roasted Grade 6+ Mithila Makhana creates a delicious, iron-dense treat that satisfies sweet cravings without blood sugar crashes.

2. Ingredients List

• Bihari Makhana: 100g (Grade 6+ Jumbo Lava).
• Desi Organic Jaggery: 120g (crushed into fine shavings).
• Pure Desi Cow Ghee: 1 tablespoon.
• Ceylon Cinnamon Powder: 1/2 teaspoon.
• White Sesame Seeds (Til): 2 tablespoons (lightly toasted).
• Fennel Seeds (Saunf): 1 teaspoon (crushed).

3. Step-by-Step Cooking Instructions

1. Crisp the Makhana: In a heavy-bottomed kadai, dry-roast makhana on low heat for 8 minutes until a nut shatters cleanly between your fingers. Set aside.
2. Melt the Jaggery: In the same pan, heat ghee and add crushed jaggery. Simmer on low heat until jaggery melts into a glossy, frothy syrup (soft ball consistency).
3. Infuse Aromatics: Stir in cinnamon powder, crushed fennel seeds, and toasted sesame seeds.
4. Coat Evenly: Quickly turn off the heat, dump the roasted makhana into the syrup, and toss vigorously with a wooden spatula until every nut is evenly glazed.
5. Cool and Separate: Spread onto parchment paper to cool completely before storing in an airtight glass container for up to 3 weeks.