Caramel makhana

Ingredients

• Cravana Raw Makhana — 2 cups (about 40g)
• Ghee or butter — 1 tbsp
• Sugar or jaggery — ⅓ cup
• Water — 2 tbsp
• A pinch of salt and ¼ tsp baking soda
• Toasted sesame seeds — 1 tbsp

Method

1. Roast the makhana in a dry pan on low heat until crisp. Keep it warm in the pan.
2. In a separate heavy pan, melt the sugar with the water on medium heat without stirring. Swirl the pan gently until it turns deep amber.
3. Take it off the heat and stir in the ghee, salt and baking soda. It will foam.
4. Tip in the warm makhana and sesame and toss quickly to coat.
5. Spread on baking paper and separate the pieces while warm. Let cool until crackly.

Work fast once the caramel is ready. Have the makhana warm and waiting, because cold makhana makes the caramel seize.