Lifestyle Desk: Nowadays, Makhana is very much liked as a healthy snack. Being light, tasty and easily digestible, people eat it to satisfy evening hunger or as a light snack after workout. But a common problem with Makhana is that after some time after opening the packet, its crunch starts disappearing. Due to absorption of moisture present in the air, the Makhanas become soft and their taste also does not remain the same.
Especially during the rainy season, this problem can occur rapidly due to high humidity in the air. In such a situation, there is no need to throw away the softened makhanas immediately. If they have just been moistened and are not showing signs of spoilage, they can be re-fried to a crispiness similar to the previous one. Let us know the tips to make Makhana crispy again.
Fry again on low flame
The easiest way to crisp the makhanas is to re-fry them in a pan. For this, take a dry and clean pan and heat it on low to medium flame. Add makhana to it and fry for a few minutes while stirring continuously. Roasting on high flame can cause the makhana to burn quickly from outside, while the inside remains moist. Therefore, it is better to fry patiently on low flame.
If you want, you can fry the makhana by adding some ghee to enhance the taste. These can be prepared as a snack again by adding salt, pepper, turmeric or spices of your choice.
Air fryer is also an option
Makhanas can also be re-crisped in the air fryer. Heating them for a while at low temperature can reduce the excess moisture present in them. However, the temperature and time depend on the model of air fryer, so it is important to keep checking the makhanas from time to time.
Do not add too much ghee or oil
If desired, a small amount of ghee can be used while frying makhana, but one should avoid adding more ghee or oil than required. If the makhana has already become soft, dry roasting is the easiest way to crisp it up again. Later, light ghee and dry spices can be added as per requirement for taste.
What to do to prevent it from becoming soft again?
After frying the makhanas, let them cool completely. After this, keep them in an airtight container. The box should be dry and tightly closed. Avoid keeping Makhanas near gas, sink or any place where there is excess steam and moisture. It is also better to take out small quantities as per requirement, so that the entire stock is not exposed to air again and again.
Do not eat spoiled food again
Keep in mind that there is a difference between moisture and spoilage. If the makhanas have a strange smell, their color or taste has become abnormal, mold is visible on them or they have been stored incorrectly for a long time, then it is not right to re-roast them and eat them. The only safe option is to throw away such makhanas.
In this way, with a little care and re-roasting the makhanas that have become soft due to moisture alone, can be made tasty and crispy again.
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