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Before you jump to Makhana Pops recipe, you may want to read this short interesting healthy tips about The Very Best Way to Track Your Food.
When you start a diet one of the most often heard pieces of advice is to keep a food record in which you write down every thing you eat during the day. Tracking all of the meals you eat will help you figure out which foods you will be eating as well as which foods you are not eating enough of. For example, after maintaining a food record for a few days, you might see that you are not consuming very many vegetables but that you are consuming lots of sugar and bad carbohydrates. Writing all of it down will help you see exactly which parts of your diet really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.
Write down exactly what time it is whenever you eat. This helps you see what times of day you feel the hungriest, when you find yourself likely to reach for a snack and the right way to work around those times. After a few days youll observe that even though you might be eating lunch at the same time every day, you are still hungry an hour later. This will even make it easier to identify the times when you start to eat simply to give yourself something to do. This is important mainly because, once they are revealed, you can find various other ways to fill those moments than with unhealthy foods.
What kind of feelings are you in whenever you eat? Write it down! This can show you whether you use meals to solve emotional issues. This will likely show you whether or not you gravitate toward certain foods based on your mood. There are lots of people who seek junk food when they feel angry or depressed and are equally likely to pick out healthy things when they feel happy and content. Paying attention to what you reach for when you are upset will help you stock similar but more healthy items in your house for when you need a snackyou could also begin talking to someone to figure out why you cure moods with food (if that is something that you actually do).
We hope you got benefit from reading it, now lets go back to makhana pops recipe. You can have makhana pops using 29 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Makhana Pops:
- Get of Gur Makhana imgrdients.
- Use 2 cup of Phool Makhane.
- You need 3/4 cup of Jaggery, roughly chopped.
- Provide 1/2 cup of Desiccated Coconut.
- You need 2 tbsp of sesame seeds.
- Take pinch of salt.
- You need of Pudina Makhana ingredients.
- Prepare 2 cup of makhana.
- Get 2 tsp of ghee.
- Provide 1/4 tsp of turmeric powder.
- You need 2 tsp of pani puri masala.
- Take 1/4 tsp of salt.
- Get of Namkeen Makhana ingredients.
- Take 1 1/2 tbsp of Ghee.
- Take 2 cup of Makhana.
- You need 1/4 cup of Almonds.
- Provide 1/4 cup of Cashew Nuts.
- Prepare 2 tbsp of Melon Seeds.
- Prepare 2 sprigs of Curry leaves.
- Prepare 1/2 tsp of Salt.
- Get 1 tsp of Black Pepper Powder.
- Prepare 1 tsp of Chaat Masala Powder.
- You need of Spicy Makhana ingredients.
- You need 2 cup of makhana.
- Provide 2 tsp of ghee.
- Get 1 tsp of red chilli powder.
- Use 1 tsp of garam masala powder.
- Take 1/2 tsp of roasted jeera powder.
- Get 1 tsp of salt.
Steps to make Makhana Pops:
- Gur Makhana.
- Dry roast the makhana until they become light brown in colour and crispy, for 10 mins approx. To check if the seeds are thoroughly cooked, press in between fingers and it should feel hard and brittle. Combine jaggery with 3 tablespoons of water and boil until thick..
- Add sesame seeds, salt, and coconut and cook for 1-2 minutes. Add makhane and take it off the flame. Keep stirring continuously so that the jaggery will stick onto the makhana. Allow it to cool completely. Store in airtight container.
- Pudina Makhana.
- Dry roast the makhana on low flame for 10 mins or until crisp and golden brown. Keep aside. Heat ghee in the same pan and add the spices. Add the makhana and toss well so that that the makhana is coated well with the spices. Switch off the flame and cool. Serve or store in a airtight container..
- Namkeen Makhana.
- Dry roast the Makhane until they are crispy and crunchy. Remove from pan and keep aside. Heat the ghee in the pan and fry almonds and Cashew nuts until brown. Add melon seeds and curry leaves and let them sizzle Add the spices and salt and mix everything. Add makhana and toss well so that the makhana gets coated with the spices. Switch off the flame and let the Namkeen cool. Store in an airtight container for up to 2 weeks..
- Spicy Makhana.
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