Gur & Cheese Makhana | Healthy Sweet & Salty Makhana | गुर & चीज़ मखाना | Snacks | Kunal Kapur Recipe

Chef Kunal Kapur Desserts & Sweets 40 Mins 4 Servings 153.2K views Jan 11, 2023

Wishing you a pleased Lohri everyone! Often we find ourselves thinking about healthy options that we can snack on throughout the day without eating those packets of chips. This is a healthy option as today's snack is rich in nutrients and much better than store-bought options. This Diwali, give your snack table a sweet and salty twist with this unique Gur & Cheese Makhana recipe. Light, crunchy, and packed with flavor — this snack is the perfect balance of indulgence and health. Chef Kunal Kapur shows how to make this easy 10-minute recipe that’s ideal for tea-time, party platters, or guilt-free munching during the festive season.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

Ghee (घी) - 1 tbsp
Makhana (मखाना) - 4 cups (100g)
Ghee (घी) - 1 tbsp
Gur (गुड) - ½ cup (125g)
Baking soda (बेकिंग सोडा) - ½ tsp
Sesame (तिल) - ¼ cup (35g)
Saunf (सौंफ) - 2 tsp
Salt (नमक) - a pinch
Black pepper (काली मिर्च) - ½ tsp
Ginger powder (सौंठ) - 1 tsp
Black salt (काला नमक) - 2 pinch
Cheese Makhana
Prep time - 10 mins
Cooking time - 10 mins
Serves - 4
Ghee (घी) - 1½ tbsp
Makhana (मखाना) - 4 cups (100g)

For Cheese Seasoning

Cheese, grated (चीज़) - 110 grams/ 1 cup
Turmeric (हल्दी) - ¼ tsp
Black salt (काला नमक) - ¼ tsp
Chilli powder (मिर्च पाउडर) - ½ tsp
Chaat masala (चाट मसाला) - ¼ tsp
Black Pepper powder (काली मिर्च पाउडर) - ¼ tsp
Salt (नमक) - ¼ tsp
Garlic powder (लहसुन पाउडर) - ¼ tsp

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For traditional Indian sweets and halwas, always roast nuts and aromatics in pure desi ghee over a gentle flame. If reducing milk for kheer or rabri, use a heavy-bottomed kadhai and scrape the sides regularly to develop rich, caramelized creaminess.

Recipe FAQs & Expert Advice

How long can I store leftover Gur & Cheese Makhana?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.