Makhana Chivda (Roasted Makhana Mix)


Makhana chivda, or roasted makhana mix, is essentially a sweet and spicy Indian trail mix.

It’s loaded with crunch and flavor. Made with crispy and crunchy makhanas (water lily seeds), chewy sweet raisins, spicy cashews, chewy coconut pieces, and feathery crisp curry leaves – this is a mix that’ll have you munching for more.

roasted makhana snack mix

Like trail mix, this hot and spicy makhana chivda makes for the perfect snack. You can take it with you on a road trip, or enjoy it as a snack with some Masala Chai or Cardamom Spiced Iced Coffee. If you’re having friends over, you can put out a bowl of this mix the same way you’d put out a bowl of chips or nuts. Your friends will appreciate this sweet, spicy, and salty snack!

What is Makhana?


Makhana are dried water lily seeds (sometimes called lotus seeds). They’re also known as foxnuts or phool makhana. These seeds are popped like popcorn and look like what you see in the photo above.

Makhana are healthy, delicious, and nutritious – they’re said to be rich in nutrients and they’re also a source of protein (around 5 or 6 grams of protein per 100 grams of makhana).

You don’t want to eat these without toasting them first. When you roast makhana on the stovetop, they become crunchy.

A lot of people roast makhana in ghee and spices and make a snack out of it – like this recipe here. Sometimes I’ll make a simple version that’s similar to masala spiced popcorn. Today, I’m sharing a flavorful makhana mix with dried fruit (raisins) and dried nuts (cashews).

If you’re looking for another delicious and unique way to use makhana, give my Makhana Curry a try.

Roasted Makhana Mix Ingredients

ingredients for roasted makhana snack mix
  • Frozen Coconut Slices: I use frozen coconut slices – you can easily find this at your local Indian grocery store. I suggest getting the Daily Delight brand. Other brands may have thicker slices of coconut in which case you’ll want to slice the bigger chunks into thinner slices.
  • Spices salt, black salt, fennel seed powder, amchur powder, coriander powder, turmeric, Kashmiri chili powder/paprika, cayenne, black pepper, roasted cumin powder
  • Powdered Sugar
  • Ghee
  • Curry Leaves
  • Cashew halves
  • Golden Raisins/Sultanas
  • Makhana (puffed water lily seeds): you can find this ingredient at your local Indian grocery store or on amazon.


roasted makhana snack mix

How to Make Roasted Makhana Mix

This spicy mix is so simple to make!

Prep the ingredients and then toast curry leaves, coconut slices, cashews, and golden raisins in some ghee.

Add the makhanas, then a bit more ghee and the spices (this helps the spices stick!), and saute for a minute more. Then let it cool down and enjoy!

how to make makhana mix

I hope you love this easy and delicious snack – let me know what you think of it!

More Indian Snacks to Try:

roasted makhana snack mix

Makhana Chivda

roasted makhana snack mix

Makhana Chivda

5 from 7 reviews
Pin Recipe Print Recipe
Course Appetizer, Snack
Cuisine Indian


  • 25 grams ¼ cup frozen coconut slices (thawed and dried)


  • 1 teaspoon powdered sugar
  • 3 tablespoons melted ghee divided
  • 25 curry leaves
  • 1 cup raw cashew halves
  • ½ cup golden raisins
  • 50 grams makhana


  • Thaw the coconut slices and put them on a paper towel.
  • Add the spices and powdered sugar to a bowl and mix well. Set aside for now.
  • Add 2 tablespoons of melted ghee to a pan over low to medium heat. Wait 1 minute, then add curry leaves, coconut slices, cashews, and golden raisins and toast for 2 minutes.
  • Raise the heat to medium, add the makhanas, and roast for 4 minutes (lower the heat if anything appears to be browning too quickly!).
  • Add the remaining 1 tablespoon of melted ghee and drizzle it over the makhanas, then sprinkle the spices over top and sauté for 1 minute.
  • Let the mixture cool down in the pan for 20 minutes, stirring every once in a while.


For the frozen coconut slices, try to get the Daily Delight brand. Other brands may have thicker slices of coconut in which case you’ll want to slice the bigger chunks into thinner slices.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Robert says

    Hi Ashley,

    Planning on making this today – how long is shelve life for this you think 🤔?



    • Ashley - My Heart Beets says

      Hi Robert, hope you enjoyed it! I haven’t had it last more than a day lol, but I think if you keep it in an airtight container, it should last 2 weeks. It won’t go bad, but it may lose some of its crunch – if that’s the case, you can always sauté it again to crisp it up!

  2. VSM says

    Ashley, I am SO excited to see this recipe! I’ve always bought it in the Indian grocery, but now I can make it myself! One of my favorite ways to eat this treat is sprinkled on top of some homemade yogurt–my BIL taught me how they made it in Punjab. Most people like sweet yogurt, but savory yogurt is amazing. I will try it with and without the raisons and coconut. You may have introduced me to a ‘sweet AND savory’ new treat!

paneer lababdar

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