If you are looking for more Drumstick/Moringa Leaves Recipes, check out moringa leaves paratha, moringa dal, moringa raita, and moringa coconut chutney.
How to make Moringa Powder at home?
Clean the moringa leaves by picking the leaves and discarding the stems. Wash the leaves under running water to eliminate any mud or chemicals. Also, drain out the excess water and allow them to dry out completely. Then, dry roast the moringa leaves in a pan on low heat for 5-6 minutes until they become crisp. Turn off the flame. Once the moringa leaves have dried out, allow them to cool completely. Then, crush them into a fine powder with your hands or use a blender. Sieve them to remove thick stems. Moringa powder is ready. Store dry Moringa powder in an airtight container for up to a year.
Suggestions
You can also spread drumstick leaves on a cloth or a large plate and sundry in a covered area for 1-2 days (do not put them in direct sunlight as it will affect the green color of the leaves) or can be dried under the fan as well.
Ingredients
How to make Moringa Leaves Makhana
How to Roast Makhana: Heat ghee in a pan or Kadai, add 1 cup of Makhana and dry roast them on very low heat for 4-5 minutes until they are crisp, keep stirring them in between so that Makhana does not burn. To test if the Makhana is properly roasted, take one in your hand and crush it. If it breaks easily with a crunching sound, it means they are roasted perfectly. Next, add ghee to the pan, dry moringa (drumstick leaves) powder, chat masala powder, and a pinch of salt, and mix everything well on low flame. Make sure not to burn the spices. Lastly, add the roasted Phool makhana and roast for another minute along with the spices, and turn off the gas. Cool down for a while, serve immediately, or be stored in an airtight container for up to 7 days. If you love Phool Makhana’s, Check out my 12+ Makhana Recipes collection.
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