Ingredients
- 2 g green tea leaves (or 1 tea bag)
- 250 ml hot water
- 30 g makhana (fox nuts)
- 1 tsp ghee or neutral oil
- 1 pinch salt
- 1 pinch black pepper (optional)
Preparation
- Heat ghee in a pan on low-medium heat.
- Add makhana and roast 5–7 minutes until crisp, stirring often.
- Season with salt and optional pepper; cool slightly.
- Steep green tea in hot water 2–3 minutes; strain.
- Serve tea hot with a portion of roasted makhana.