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Makhana Kheer

Makhana Kheer | Phool Makhana Kheer | Puffed lotus seed Kheer

cuminpeppersdessert, Kheer | Payasam, Prasadham | Neivedhyam, Uncategorizedkheer, Makhana kheer, Phool makhana kheer

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

Makhana Kheer | Phool Makhana Kheer | fox nut Pudding | Puffed lotus seed Kheer

CuminPeppers
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine North Indian
Servings 4

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
Keyword kheer, Makhana kheer, phool makhana kheer
Stepwise Picture Recipe:
firstly, Heat 2 tbsp of ghee in a pan
Add in cashew nuts, almonds slivered, raisins, fry in low flame to golden brown, raisin s to fluff
take off the nuts from the pan
Now add in Makhana
Roast it for 3 minutes in low flame to it becomes crisp
Take off from the pan and let it cool
Transfer it to a zip lock bag
Pestle it
Makhana Kheer | Phool Makhana Kheer | Puffed lotus seed Kheer
pestled makhana
Makhana Kheer | Phool Makhana Kheer | Puffed lotus seed Kheer
Heat 3 cups of milk in a pan, once it gets boiled, keep the flame low
Add in a pinch of saffron strands, mix well Flame – low
Makhana Kheer | Phool Makhana Kheer | Puffed lotus seed Kheer
Now add makhana, boil it for 3 minutes Flame – low
Scrap off the cream settled over the sides of the pan, give it a mix Flame – low
Makhana Kheer | Phool Makhana Kheer | Puffed lotus seed Kheer
Add 1/2 cup of sugar, and mix Flame – low
Makhana Kheer | Phool Makhana Kheer | Puffed lotus seed Kheer
And then, add 1/4 tsp cardamom powder
Finally, add fried nuts, give it a stir. Turn off the flame
Makhana Kheer | Phool Makhana Kheer | Puffed lotus seed Kheer
Now the makhana Kheer is ready, serve it hot/ warm/ cold condition
Makhana Kheer | Phool Makhana Kheer | Puffed lotus seed Kheer
Serve with love

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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