MAKHANA come into their own during Navratra or other days of ritual fasting and feasting. The stuff is referred to as lotus puffs in English and is considered by Indians to be pure (satvik) food. These are seeds of the lotus flower that grown in ponds. As children, we were delighted when the kheer was made with makhana and mewa because in comparison, the one prepared with rice was so boring! Later, we discovered the joys of the ‘special’ sabzi made for vegetarians in the hostel mess. It was rich fare, including cashew nuts and raisins. On a good day, the cook would also sprinkle some khoya shavings. There were green peas in season, and, at times, chhuhara slices.

We were reassured by our Rajasthani host that the mouth-watering makhana sabzi, we had just polished of, did not have either ginger or garlic! Memory is yet green of an uncle, who used to breakfast on makhana fried in ghee prepared with cow’s milk laced with honey and saffron and garnished with badam ki giri and pista because he believed that the concoction will restore his lost youth, vim and vigour! Nowadays, one encounters makhana more often than not in packaged namkeen mixtures and for some reason, the sabzi prepared with it has gone out of fashion. We love makhana and will be very happy if our readers try this recipe out. It may not be love at first sight but believe us, it will not take longer than the second bite.
people start making makhana on weddings and marriage ceremonies.This becomes one of the major dish for marriage functions.