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    Home » Recipes » Payasam / Kheer Varieties

    Phool Makhana Kheer Recipe - Makhane Ki Kheer

    Published: Sep 21, 2017 · Modified: Sep 24, 2021 by Radhika · This post may contain affiliate links · 1 Comment

    83 shares
    Jump to Recipe

    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.

    Phool Makhana Kheer Recipe

    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
    • Instructions
    • Related Recipes
    • Recipe
    • Comments
    Makhane ki kheer

    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,

    Phool Makhana Kheer Recipe step1

    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.

    Phool Makhana Kheer Recipe step2

    3. Add cane sugar, cardamom powder and mix well.

    4. Crush the saffron strands and add the saffron milk to the simmering milk.

    Phool Makhana Kheer Recipe step3

    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.

    Phool Makhana Kheer

    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.

    Related Recipes

    • Mango Kheer with Rice - Mango Payasam
    • Semiya Payasam Recipe - Vermicelli Kheer (3 ways)
    • Paruppu Payasam Recipe - Moong Dal Kheer
    • Komola Kheer Recipe - Orange Kheer

    see more Neivedhyam Recipes

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

    Recipe

    Phool Makhana Kheer Recipe

    Phool Makhana Kheer Recipe - Makhane Ki Kheer

    Phool Makhana Kheer recipe with step by step photos.
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    Prep Time : 5 mins
    Cook Time : 25 mins
    Total Time : 30 mins
    Servings : 3 to 4
    Course : Dessert
    Cuisine : Indian
    Author : Radhika

    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
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    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.
    Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!
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    Comments

    1. Priya Sharma

      September 30, 2019 at 4:40 pm

      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.

      Reply

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    Radhika of Tickling Palates Blog

    I'm Radhika. Welcome to Tickling Palates, a recipe blog with a focus on wholesome vegetarian, plant-based food that is delicious & comforting using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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