1. Makhana Kheer (Foxnut Pudding)

Preparation Steps:

1. Heat ghee in a pan and roast makhana on low flame until crisp (5–7 mins).

2. Cool and roughly crush half the makhana; leave the rest whole.

3. Boil milk in a heavy-bottom pan.

4. Add roasted makhana and cook on medium flame for 10–15 mins until soft.

5. Add sugar, cardamom, and saffron. Stir well.

6. Add chopped nuts. Cook another 5 mins until thickened.

7. Serve warm or chilled.

2. Makhana Laddoo (Fasting Sweet Balls) 

Preparation Steps:

1. Dry roast makhana until crisp. Let it cool, then grind coarsely.

2. In a pan, heat ghee. Add dry fruits and lightly roast.

3. Add ground makhana and coconut; roast for 2 mins.

4. Add melted jaggery and cardamom powder. Mix well.

5. While warm, shape the mixture into small laddoos.

6. Cool and store in an airtight container.

3. Phool Makhana Curry (Gravy-style sabzi) 

Preparation Steps:

1. Roast makhana in 1 tsp ghee until crisp. Set aside.

2. Heat oil in a pan. Add cumin seeds, then onions. Sauté till golden.

3. Add ginger-garlic paste and cook until raw smell disappears.

4. Add tomato puree and cook until oil separates.

5. Add all dry spices and sauté.

6. Add 1 cup water and bring to a boil. Add roasted makhana.

7. Simmer for 7–10 minutes. Stir in cream or cashew paste for richness.

8. Garnish with coriander and serve hot with roti or rice.

4. Makhana Chikki (Foxnut Jaggery Brittle) 

Preparation Steps:

1. Dry roast the makhana on low flame until crisp. Let it cool.

2. Heat ghee in a pan, add jaggery and 1 tbsp water. Stir until it melts and reaches a sticky (soft ball) consistency.

3. Add roasted makhana and cardamom powder. Mix quickly so the jaggery coats all makhana evenly.

4. Spread the mixture on a greased plate or parchment paper. Press gently with a spatula.

5. Sprinkle sesame seeds on top (optional).

6. Let it cool completely and break into pieces. Store in an airtight container.

5. Roasted Makhana (Simple Fasting Snack) 

Preparation Steps:

1. Heat ghee in a pan. Add makhana and roast on low flame for 8–10 minutes, stirring continuously.

2. Once crisp, add rock salt, pepper, or any desired spice mix. Mix well.

3. Let it cool slightly and serve warm, or store in an airtight container for later use.

6. Makhana Halwa (Rich Traditional Dessert) 

Preparation Steps:

1. Roast makhana in 1 tbsp ghee until crisp. Let cool and grind coarsely.

2. In another pan, heat 1 tbsp ghee and roast the dry fruits. Set aside.

3. In the same pan, add milk and bring to a boil.

4. Add ground makhana and stir continuously on medium flame.

5. Once it thickens, add sugar and cardamom powder. Mix well.

6. Cook until halwa leaves sides of the pan.

7. Garnish with roasted dry fruits and serve hot or warm.

7. Makhana Pulao (Foxnut Rice Pilaf) 

Preparation Steps:

1. Roast makhana in a dry pan or with ½ tsp ghee until crisp. Set aside.

2. Heat ghee in a pan, add cumin seeds and let them splutter.

3. Add green chilies and veggies (if using); sauté lightly.

4. Add cooked rice and toss gently.

5. Add rock salt, pepper, roasted makhana, and lemon juice. Mix well.

6. Cook for 2–3 minutes on low heat.

7. Garnish with fresh coriander and serve hot.

8. Makhana Raita (Foxnut Yogurt Side Dish) 

Preparation Steps:

1. Roast makhana until crisp, then let them cool and lightly crush.

2. In a bowl, whisk curd until smooth.

3. Add crushed makhana, cumin powder, pepper, rock salt, and sugar. Mix well.

4. Garnish with coriander leaves.

5. Chill for 10–15 minutes and serve cold.

9. Makhana Barfi (Milk Fudge with Makhana) 

Preparation Steps:

1. Roast makhana in ghee until crisp. Cool and grind into a fine powder.

2. Heat 1 tbsp ghee in a pan. Add condensed milk and cook for 2–3 minutes.

3. Add powdered makhana and stir continuously on low heat to avoid lumps.

4. Add cardamom powder, saffron, and chopped dry fruits. Mix well.

5. Cook until the mixture thickens and leaves sides of the pan.

6. Spread on a greased tray and level with a spatula.

7. Let it cool, then cut into squares or diamonds. Store in an airtight container.

10. Makhana Tikki (Savory Foxnut Patties) 

Preparation Steps:

1. Dry roast makhana till crisp and grind coarsely.

2. In a bowl, mash boiled potatoes. Add crushed makhana and all other ingredients.

3. Mix well to form a smooth dough.

4. Shape into small flat round tikkis.

5. Shallow fry on a non-stick pan until golden brown on both sides.

6. Serve hot with mint chutney or curd.

11. Makhana Pakoda (Foxnut Fritters) 

Preparation Steps:

1. Roast makhana lightly in a dry pan. Set aside.

2. In a bowl, mix besan, rice flour, spices, and salt. Add water gradually to make a thick batter.

3. Dip roasted makhana in the batter to coat evenly.

4. Deep fry in hot oil until golden and crisp.

5. Drain on paper towels and serve hot with chutney or ketchup.

12. Falahari Makhana Namkeen (Fasting Snack Mix) 

Preparation Steps:

1. Heat ghee in a pan. Roast peanuts until golden, then remove.

2. In the same pan, roast coconut slices till light golden. Remove.

3. Add makhana and roast on low flame until crisp.

4. Add peanuts, coconut, salt, pepper, and curry leaves. Mix well.

5. Cool and store in an airtight container. Perfect for vrat or evening snack.

13. Makhana Modak (Festive Stuffed Sweet Dumplings)

Preparation Steps:

1. Heat jaggery in a pan with a tbsp of water. Add coconut, cardamom, saffron, and nuts. Cook till mixture thickens. Let it cool.

2. Boil 1 cup water with ghee and salt. Add makhana flour gradually, stirring to avoid lumps.

3. Cook until it forms a smooth dough. Let it cool slightly, then knead gently.

4. Divide dough into balls, flatten each into a disc, fill with coconut mixture, and shape into modaks.

5. Steam for 10–12 minutes in a steamer or idli maker. Serve warm.

14. Makhana Daliya (Sweet Foxnut Porridge) 

Preparation Steps:

1. Heat ghee in a pan and roast crushed makhana for 3–4 minutes.

2. Add milk and cook on medium flame, stirring occasionally, until it thickens (10–12 minutes).

3. Add sugar or jaggery and cardamom powder. Stir well.

4. Garnish with chopped nuts. Serve warm as a healthy dessert or fasting meal.

15. Makhana Kadhi (Yogurt-Based Foxnut Curry) 

Preparation Steps:

1. In a bowl, mix curd, besan, turmeric, salt, and water. Whisk until smooth.

2. Heat ghee in a pan. Add mustard seeds, cumin, red chili, and hing. Let them splutter.

3. Pour the curd mixture and stir continuously to avoid curdling.

4. Simmer on low flame for 10–12 minutes until kadhi thickens.

5. Add roasted makhana and cook for another 3–4 minutes.

6. Garnish with coriander. Serve hot with steamed rice or roti.