Phool Makhana Kheer Recipe with stepwise photos. Makhane ki kheer is a delicious dessert that is made during Navratri and on fasting days like Mahashivratri. It is made with lotus seeds also known as fox nuts.
We love phool makhane at home as it makes a crunchy snack that feels absolutely light after eating and is considered a healthy snack for weight watchers.
Apart from this phool makhana kheer, I also make phool makhana curry that tastes delicious when served with rotis.
Table of Contents:
Expert Tips
- Initially after you make this phool makhana kheer, the makhanas will float on top of the kheer. Wait for the kheer to cool down and it will begin to absorb the milk
- You can also take a handful of roasted phool makhanas and pulse them in the mixer into chunky bits and add to the kheer along with the whole ones.
- I have used cane sugar, hence the light brown shade color to the kheer, You can also use regular sugar and a little bit of condensed milk to make the kheer rich and thick.
- This kheer tastes best when served chilled.
Instructions
To make Phool Makhana Kheer,
1. Heat a pan, add 1-½ tablespoon ghee, add phool makhana and roast over low flame till crisp and crunchy. Keep aside.
2. Add milk in a sauce pan and bring to a boil. Simmer and let it thicken and reduce a bit.
3. Add cane sugar, cardamom powder and mix well.
4. Crush the saffron strands and add the saffron milk to the simmering milk.
5. Add roasted phool makhana and simmer for 2 to 3 more mins.
6. Heat a tempering pan, add ghee, cashew nuts and roast till brown.
7. Transfer to the simmering kheer, mix well and take off flame. Let it cool down completely.
8. Refrigerate and serve this phool makhana kheer chilled.
You can check out other Navratri Neivedhyam recipes and Sundal recipes to help you celebrate the festival with zest.
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see more Neivedhyam Recipes
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Recipe
Phool Makhana Kheer Recipe - Makhane Ki Kheer
Ingredients
- Phool Makhana or lotus seeds - 1 cup
- Milk - ½ litre
- Cane Sugar - ⅓ cup
- Cardamom powder - ¼ tsp
- Saffron strands - 1 pinch
- Ghee - 2 tbsp divided
- Cashew nuts - 1 tbsp broken
Instructions
- Heat a pan, add 1-½ tablespoon ghee, add phool makhana and roast over low flame till crisp and crunchy. Keep aside.
- Add milk in a sauce pan and bring to a boil.
- Remove 2 tablespoon milk into a small bowl and soak the saffron strands in it.
- Simmer the flame and let the milk thicken and reduce a bit. This should take 7 to 8 mins.
- Add cane sugar, cardamom powder and mix well.
- Crush the saffron strands and add the saffron milk to the simmering milk.
- Add roasted phool makhana and simmer for 2 to 3 more mins.
- Heat a tempering pan, add ghee, cashew nuts and roast till brown.
- Transfer to the simmering kheer, mix well and take off flame.
- Let it cool down completely.
- Refrigerate and serve this phool makhana kheer chilled.
Priya Sharma
Cant take my eyes from those bowl of incredibly delicious kheer, have tried makhana kheer but yours sounds simply fabulous. Feel like having a bowl rite now.