Phool makhana Kheer Recipe

31 Mar Phool makhana Kheer Recipe

Phool Makhana kheer recipe with step wise pictorial and video method.

WHAT IS PHOOL MAKHANA KHEER?

This is a vegetarian and glutenfree milk pudding made using Phool Makhana/Makhana/Lotus seeds/Fox Nuts, milk, ghee, sugar and dry fruits.

The main feature of this recipe is that it can be eaten by anyone observing vrat/fast during Navratri, Janmashtami, Ganesh Chaturthi, Mahashivratri, Ekadasi or any other Hindu fasting days.

Although it is not a binding and anyone can enjoy this pleasant tasting kheer any day any time or on some festivals and special occasions.

THIS MAKHANA KHEER:

✓ is quite rich and creamy;

✓ is loaded with overpowering flavors;

✓ is simple & easy to make;

✓ is a mouthwatering dessert;

✓ is apt for gluten-free, grain-free, paleo diets;

✓ can be turned into a nutritious baby food;

✓ can also be made vegan;

✓ is ready under 30 minutes.

WHAT IS MAKHANA?

Makhana, also called Phool Makhana in Hindi and Fox Nuts or puffed Lotus Seeds in English.

It is a very healthy and nutrient-rich ingredient widely used in Asian countries since the time immemorial.

Packed with calcium, fiber, proteins, and minerals, it is considered as a superfood and can be consumed raw, roasted or ground.

This is such a versatile seed that not only you can make dessert out of it, but can also be used to make savoury snacks, Raita or Curry.

HOW TO MAKE MAKHANA KHEER RECIPE FOR BABIES?

You need to follow the similar recipe even if making it for babies, except few certain things :

1. Ground all the makhanas if your baby has no teeths yet.

2. Avoid adding nuts and additional flavouring.

3. You may totally skip sugar or add a bit of it.

HOW TO MAKE MAKHANA KHEER VEGAN?

There are only 2 dairy ingredients present in the recipe i.e. ghee and milk.

You can replace ghee with coconut oil and milk with some plant based milk like soya, almond or coconut milk of thin consistency.

INGREDIENTS USED IN MAKHANE KI KHEER RECIPE

MAKHANA : This is the star ingredient of this tasty makhana kheer recipe so always try to use fresh makhanas.

MILK : Never use skimmed milk for the recipe as kheer/pudding is always about creaminess which comes from full fat milk.

DESI GHEE : Makhanas and nuts roasted in desi ghee has taste and aroma out of the world. So try not to substitute ghee when it comes to indian dessert.

SUGAR : If it is a dessert, then sugar has to be there. You can adjust sugar as per your liking.

You can make this makhana kheer with jaggery by substituting sugar but in that case, add jaggery only once kheer is ready and you have switched it off. Adding jaggery while cooking may curdle milk.

SAFFRON : Saffron is optional but highly recommended for bringing richness to the dessert.

CARDAMOMS : Cardamoms deliver their fragrance to the dessert. In addition to cardamom or instead of cardamoms, you can also add rose water.

NUTS : You may or may not or may add any nuts of your choice.

STEP WISE PICTORIAL RECIPE OF PHOOL MAKHANA KHEER RECIPE

1. Add desi ghee in a heavy bottomed pan.
2. Add almonds and cashews and roast them on low heat.
3. When almonds and cashews turn slightly golden, add raisins.
4. When raisins puff up, take almonds, cashews and raisins out of pan and keep separately.
5. Now add makhana in pan and roast on low heat.
6. In 2-3 minutes, makhanas turn crisp. Do note that don’t make them brown.
7. Switch off the heat and take out about 1/2 cup of makhanas.
8. Add these 1/2 cup of makhanas in a grinder jar along with cardamoms.
9. Grind them to a fine powder.
10. Now in the pan in which 1.5 cup of roasted makhanas are already lying, add milk to them.
11. Also add saffron.
12. Let milk come to boil.
13. Add grinded makhanas and give a mix.
14. Add sugar and mix.
15. Also scrap sides at intervals.
16. Let milk simmer on low heat until desired consistency of kheer is achieved. Don’t miss to stir occasionally.
17. Switch off the heat and add roasted nuts.

Mix and enjoy hot, cold or chilled.

NOTES

1. While roasting the nuts, don’t add raisins alongwith almonds and cashews. Almonds and cashews take some time in getting roasted whereas raisins puff up immediately. If you add raisins alongwith almonds and cashews, raisins are likely to burn till almonds and cashews are done.
2. Nuts are added after kheer is ready because it has raisins which are likely to curdle the milk if added while boiling.
3. Kheer will get thicken in refrigerator so don’t simmer the milk too much if you have plans to serve the chilled kheer. 

ALSO SEE SOME VRAT RECIPES

• Sabudana Khichdi
• Dry fruit raita recipe
• rasawal recipe
• Makhana namkeen
• Kachalu chaat recipe

PHOOL MAKHANA KHEER RECIPE – RECIPE CARD

Makhana kheer recipe

blessmyfoodbypayal

Makhana Kheer is a vegetarian and glutenfree milk pudding made using Makhana/Lotus seeds/Fox Nuts, milk, ghee, sugar and dry fruits.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine North Indian

Servings 4

Ingredients

  

1 cup = 200 ml

• 2 Cup makhana/Lotus seeds
• 4 cup milk (800 ml - full fat)
• 2 tsp desi ghee
• 6 tbsp sugar
• Few strands of saffron
• 4 green cardamoms
• 10-12 almonds
• 10-12 cashews
• 2 tbsp golden raisins

Instructions

 

• Add desi ghee in a heavy bottomed pan.
• Add almonds and cashews and roast them on low heat.
• When almonds and cashews turn slightly golden, add raisins.
• When raisins puff up, take almonds, cashews and raisins out of pan and keep separately.
• Now add makhana in pan and roast on low heat.
• In 2-3 minutes, makhanas turn crisp. Do note that don't make them brown.
• Switch off the heat and take out about 1/2 cup of makhanas.
• Add these 1/2 cup of makhanas in a grinder jar along with cardamoms.
• Grind them to a fine powder.
• Now in the pan in which 1.5 cup of roasted makhanas are already lying, add milk to them.
• Also add saffron.
• Let milk come to boil.
• Add grinded makhanas and give a mix.
• Add sugar and mix.
• Also scrap sides at intervals.
• Let milk simmer on low heat until desired consistency of kheer is achieved. Don't miss to stir occasionally.
• Switch off the heat and add roasted nuts.
• Mix and enjoy hot, cold or chilled.

Notes

1. While roasting the nuts, don't add raisins alongwith almonds and cashews. Almonds and cashews take some time in getting roasted whereas raisins puff up immediately. If you add raisins alongwith almonds and cashews, raisins are likely to burn till almonds and cashews are done.
2. Nuts are added after kheer is ready because it has raisins which are likely to curdle the milk if added while boiling.
3. Kheer will get thicken in refrigerator so don't simmer the milk too much if you have plans to serve the chilled kheer.

Keyword makhana kheer, phool makhana kheer