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Friday, January 27, 2017

Phool Makhane Ki Kheer | LotusSeeds Or Foxnuts Recipe


Makhane ki kheer or Phool Makhane ki kheer is a delicious dessert that is often being made at my home during festivals. Makhana is a great traditional substitute of popcorns. Lotus seeds are very light and white in color. These healthy seeds when roasted with ghee and a pinch of salt, tastes awesome during winters.
Makhana or Phool Makhane Ki Kheer is delectable porridge like desse  with milk and dry fruits. This kheer was a must during Puja days in our childhood as Prasad to God. Before adding makhane to the milk we fry these foxnuts in ghee for better flavour and crunchiness. I have crushed some makhanas in the grinder to add in the milk, this gives very nice thickness and texture to the kheer. Another notable addition is the presence of Chironji which add a nice crunch to the kheer.

So learn how to make Phool Makhane Ki Kheer here by following some simple steps. Serve it warm or cold as your prefer. Garnish Makhane ki Kheer with chopped almonds, Pistachios, fried cashews and few strands of kesar.

Ingredients:
1 cup Phool Makhana (Puffed Lotus Seeds)
1 Ltr Full fat Milk
1/4 Sugar
1 tbsp Chironji
5-6 Pistachios
4-5 Almonds, sliced
6-7 Cashews
Few strands of Saffron (soaked in 1 tsp of warm milk)
2 tbsp Ghee

Method:
In a pan add 1 tbsp ghee and roast cashews, chironji and fry till lightly brown. Keep aside. In the same pan add remaining ghee and roast makhanas on low flame for next 5-6 minutes by stirring continuously until they become light brown and look crispy. Set aside to cool. And later crush 1/2 cup  puffed roasted nut which we are gong to add later while boiling milk for thickening porridge. Keep remaining roasted puffed nuts to add them whole. 

In another pan add milk and bring it to a boil. Keep stirring in between and once the milk is reduced to half, add powdered makhanas and whole makhana. Stir occasionally so that the kheer doesn't stick to the pan. Add sugar, add fried dry fruits and cook on low flame for 10-15 minutes. Add the saffron milk now and if you find the kheer very thick then add some hot milk and check the consistency. Turn off the stove. Garnish with sliced almonds, pistachios and silver varak(optional). Serve it warm or chilled. Enjoy !

3 comments:

  1. interesting recipe, very new to me :). and very curious about this lotus seed and how it tastes

    ReplyDelete

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