Prep Time: 0 minutes
Cook Time: 10-15 Minutes
- Makhana: 2 Cups
- Ghee / Clarified butter: ½ Tablespoon
- Rock Salt: ½ Teaspoon
- Black Pepper powder: ½ Teaspoon
- Heat ghee in a pan.
- Roast the makhana in low heat for 10-12 minutes or until light brown and crispy.
- Add salt and black pepper powder.
- Mix well.
- Turn off the heat and serve.
- I use it during fasting days. Other than fasting days, you may use regular salt as well.