Step 1

Add makhana to a pan and dry roast on medium heat until they turn crunchy, takes about 7-8 minutes. Keep tossing continuously to avoid them from getting burnt. Transfer to a plate and keep aside.

Step 2

Turn off heat, In the same pan add peanut butter and stir for a few seconds until it completely melts. Add a pinch of salt along with roasted Makhana, turn on heat and mix swiftly until well coated, takes a few seconds to come together.

Step 3

Optional to finish with a sprinkle of jaggery powder or coconut sugar, let it cool down and store in an air tight container. Lasts well upto 10 days.