Makhana Kheer | Phool Makhana Kheer | Puffed lotus seed Kheer. A Kheer made of puffed lotus seed was unfamiliar to me. I was astonished when I came to know the lotus seed can be puffed and also we can use it for delicious dishes like kheer and also savories. Makhana kheer with nuts, saffron, and ghee makes the payasam/ kheer so delicious undoubtedly.
There are so many health benefits of Makhana
( good source of calcium, protein, good for kidney, treats insomnia, anti-inflammatory properties, slows down aging, fights infertility as well)
So If you see the Phool makhana (fox nut) in the supermarket, don’t miss it
Let us see how to make Makhana Kheer | Phool Makhana Kheer | Puffed lotus seed Kheer
Makhana Kheer | Phool Makhana Kheer | fox nut Pudding | Puffed lotus seed Kheer
Ingredients
- 2 tbsp ghee
- 1 tbsp cashew nuts
- 1 tbsp slivered almonds
- 1 tbsp raisins
- 1 cup Phool makhana
- 3 cups milk
- a pinch saffron strands
- ½ cup sugar
- ¼ tsp cardamom powder
Instructions
- Firstly heat the 2 tbsp of ghee in a pan, add cashew, almond, and raisins, fry it to a golden brown and keep aside
- Secondly, In the same pan with the same remaining ghee, add Phool makhana, roast it low flame till it becomes crisp for 3 minutes
- Thirdly, after it gets crisp, take off from the pan. let it cool
- Put the roasted makhana in zip lock bag, close the zip lock bag without any air inside
- crush the makhana using pestle or ladle
- Heat the 3 cups of milk in the pan, once it is boiled, keep it in low flame, and keep stirring for 5 minutes to get the milk to be thick
- Add saffron strands
- Then add crushed Phool makhana, mix well, let it cook in milk for 3 minutes in low flame
- Add ½ cup sugar and mix well
- then add cardamom powder and fried nuts and raisins, turn off the flame, mix well finally
Stepwise Picture Recipe:
Also, check out Rose Phirni
Note:
I tried to crumble the makhana using blender, but it doesn’t give the desired result.
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