The 4 p.m. slump sends most of us to the vending machine. Plan instead.
Keep a resealable pack of roasted makhana in your drawer: a two-handful serving is around 100 calories with real protein and minerals. Pair with a fruit for fibre or buttermilk for protein.
Our flavoured Bites — peri-peri, cream & onion, pudina — exist precisely for this moment: bold enough to beat the chips craving, clean enough to skip the guilt.
Makhana kheer is festival food across North India — and it is easy to make lighter without losing its soul.
Roast a cup of makhana in a teaspoon of ghee until crisp. Crush half, leave half whole. Simmer in milk for 15 minutes, sweeten with jaggery off the heat, finish with cardamom and a few nuts.
The crushed foxnuts thicken the kheer naturally — no cream, no condensed milk needed.
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.
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