Chocolate Makhana
Healthy and tasty chocolate-coated makhana (fox nuts) — an easy, guilt-free Indian snack perfect for tea time or evening munching.
Ingredients
Equipment
Method
- Heat a non-stick pan on low to medium flame and add 1 tbsp ghee (or coconut oil).
- Add 2 cups puffed makhana and roast gently, stirring often, until they become crisp and change slightly in colour (about 5–7 minutes). Then transfer to a plate and keep aside.
- In the same pan, add the 100 g chopped dark chocolate and 1 tsp coconut oil (or ghee). Over low flame, let the chocolate melt while stirring carefully so it doesn’t burn.
- Once the chocolate is smooth and melted, add a pinch of salt if using, then quickly add the roasted makhana into the chocolate, and stir so every makhana piece is evenly coated.
- Turn off the heat, transfer the chocolate-coated makhana to a wax-paper lined plate or tray and let it cool and set for 5–10 minutes.
- When cooled and chocolate has set, break apart any clusters and store in an airtight container. Enjoy as a crunchy, healthy snack.
Notes
You can use dark chocolate with 70% cocoa or more to keep sugar content lower. For variation, sprinkle some finely chopped nuts (almonds or pistachios) on top right after coating for extra crunch and nutrition.