How to keep makhana crunchy at home
Makhana goes soft for one reason: moisture. Four habits that keep a opened pack crisp to the last piece.
Seal it, do not clip it
The moment a pack is open, it starts absorbing moisture from the air. Decant it into an airtight container with a proper sealing lid rather than folding the top over and using a clip.
Keep the container in a cool, dry cupboard, away from the stove, the kettle and the sink. Steam is the enemy of crunch, and a fridge is the worst place for it.
Bring the crunch back
If a pack has gone leathery, warm it for a minute or two in a dry pan over a low flame, stirring constantly, then spread it on a plate to cool completely before sealing it again. It will not taste new, but it will crisp up.
The same trick works in an oven on its lowest setting for a few minutes with the door slightly open — just keep an eye on it, since seasoned makhana burns faster than plain.
Buy to the size you finish
If your packs rarely stay crisp to the end, the pack is probably too large for how quickly you eat it. A 100 g pack that finishes in three days will always beat a 250 g pack that sits open for a fortnight.
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