Name: Jain Exotic Fox Nut & Berry Salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup Fox Nuts, Makhana; 1 tbsp Ghee, for roasting; ½ cup Mixed Berries, dried (cranberries, blueberries, etc.); 1 Cucumber, peeled and finely diced; 2 tbsp Almonds, sliced; 2 tbsp Mint Leaves, chopped; 1 tsp Chaat Masala; 1 tbsp Lemon Juice; ½ tsp Black Salt

10 mintotal

Prep 5 min · Cook 5 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Method

Heat ghee in a wide pan. Add the fox nuts (makhana) and roast them on a low flame for 4-5 minutes until they become extremely crisp and crush easily between your fingers.
4–5 min
Remove the roasted makhana from the pan and let them cool completely to room temperature so they retain their crunch.
In a mixing bowl, combine the cooled crunchy makhana, diced cucumber, dried mixed berries, and sliced almonds.
Sprinkle chaat masala, black salt, and finely chopped mint leaves over the mixture.
Add the lemon juice right before serving and toss quickly. Do not let it sit, or the makhana will absorb the moisture and become soggy.

How to tell it's done

Ultra-light, airy crunches of makhana paired with the chewy, sweet tartness of dried berries.

Getting it right

Tip

The key to perfect makhana is slow roasting. High heat will burn the outside while leaving the center chewy and sticking to the teeth.

What to serve it with

A festive salad, for high-tea parties or Jain gatherings.

Common mistakes

The makhana turn chewy instead of crisp.: Roast them until one crushes to powder between your fingers, then cool them completely. Makhana that still bends is under-roasted, and it will go soft the moment the lemon touches it.

Storing and reheating

Roasted makhana keep a week in an airtight jar and are the part worth making ahead. Once the cucumber and lemon are in, the salad has minutes — assemble it in front of whoever is eating it.

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