Makhana powder is roasted fox nut, stone-ground fine. It tastes mild and slightly nutty, so it slips into everyday cooking without changing the dish. Here are five places to start.
1. A breakfast smoothie
Blend two tablespoons of makhana powder with one cup of milk, one banana and a spoon of honey. Serve it chilled. The powder gives the smoothie body, so it feels creamy without cream.
2. Porridge with more body
Stir a teaspoon into hot oats or daliya in the last minute of cooking. It thickens the porridge slightly and smooths out the texture.
3. Soups and gravies, without flour
Whisk a spoonful into a little cold water first, then stir it into a simmering soup or gravy. It thickens without lumps and without the raw taste flour can leave.
4. Roti, pancake and fritter batter
Mix a few spoons into the dough for rotis or parathas, or into pancake and pakora batter, for a lighter crumb.
5. Baking
Use it alongside flour in cookies, muffins and quick breads. Start with a small share of the flour and adjust to taste.
Storing the powder
Keep the pouch closed, in a cool, dry place, and use a dry spoon every time so moisture stays out.
Have a favourite way to use it? Tell us at care@ekmenutria.com, and we may feature it here.
