1. Ghee-roast with rock salt — the classic. Five minutes on low flame.
2. Peri-peri makhana — toss roasted foxnuts in peri-peri mix while warm.
3. Makhana kheer — simmer in milk with jaggery and cardamom.
4. Makhana bhel — mix with onion, tomato, coriander and a squeeze of lemon.
5. Curry topper — drop a handful into any gravy in place of croutons.