Makhane ki Kheer, Phool Makhana recipe

Makhane ki kheer

Makhana ki kheer is a pudding made up of makhana, milk and sugar. Makhana is a white seeds produced in plant known as Euryale ferox. These seeds are collected and roasted on heat which puff them like a popcorn. In English Makhana is known as foxnuts or lotus seeds or gorgon nuts.

These nuts are different from other nut as Makhana are very low in fat and high in carbohydrate. It also has lots of nutritional benefits as they are rich in protein, carbohydrates, potassium, phosphorus, fibre, magnesium,  iron and zinc. Makhana also contain an anti-aging enzyme, which is believed to help repair damaged proteins.

Instead of munching on chips choosing a handful of roasted makhana is a very healthy yet scrumptious option.

Ingredients

Makhana (foxnuts)- 1 cup
Ghee or clarified butter – 1 tablespoon
Milk – 2 1/2  cups
Cashew nuts – 2 tablespoons
Saffron – 10- 12 strands
Sugar- ¼ cup or adjust to taste
Cardamom seeds powder – 1/4  teaspoon

Step by step on makhane ki kheer

Step 1. Place a pan over medium heat and a tablespoon of ghee (clarified ghee). Add the phool makhana and cashews into it and roast them till the makhanas become crisp. The colour of cashew nuts will change to golden brown. It will take around 4- 5 minutes.
Note: If you wish to make this kheer for babies or toddlers then grid the roasted makhana in a grinder and skip cashews.

Step 2. In a deep bottomed pan, bring the milk to boil and add roasted makhana from step1 to it.

Step 3. Add cashew nuts (skip it if making for babies or toddlers), sugar and cardamom seeds powder. Stir everything and simmer milk on medium heat for 6-7 minutes or till the phool makhane (foxnuts) softens and the milk thickens a bit. Switch off the gas.

Step 4. Makhana kheer is ready to serve. You can serve it hot or chilled. Remember, after cooling down the consistency will become a little more thick.

Recipe card – Makhane ki kheer

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Makhana Kheer, Phool Makhana Ki Kheer

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Makhana kheer is a pudding made up of makhana, milk and sugar. These nuts are different from other nut as Makhana are very low in fat and high in carbohydrate. It also has lots of nutritional benefits as they are rich in protein, carbohydrates, potassium, phosphorus, fibre, magnesium, iron and zinc.

Course: Dessert

Cuisine: Indian

Servings: 2 Servings

Author: Rachna's Kitchen

Ingredients

• Makhana foxnuts- 1 cup
• Ghee or clarified butter - 1 tablespoon
• Milk - 2 1/2 cups
• Cashew nuts - 2 tablespoons
• Saffron - 10- 12 strands
• Sugar- ¼ cup or adjust to taste
• Cardamom seeds powder - 1/4 teaspoon

Instructions

1. Place a pan over medium heat and a tablespoon of ghee (clarified ghee).
2. Add the phool makhana and cashews into it and roast them till the makhanas become crisp. The colour of cashew nuts will change to golden brown. It will take around 4- 5 minutes.
3. In a deep bottomed pan, bring the milk to boil and add roasted makhana from step1 to it.
4. Add cashew nuts, sugar and cardamom seeds powder. Stir everything and simmer milk on medium heat for 6-7 minutes or till the phool makhane (foxnuts) softens and the milk thickens a bit. Switch off the gas.
5. Makhana kheer is ready to serve. You can serve it hot or chilled. Remember, after cooling down the consistency will become a little more thick.