Today, I am going to share a very interesting
Makhana Kheer which is a very popular kheer in Northern India. Makahana/Phool
Makhana/Lotus seeds are very nutritious having high content of protein,
minerals and fiber. Makhana are low in
calories, gluten-free and are packed with protein. Consuming Makhanan helps in
preventing inflammation and ageing due to the presence of a natural flavoroids.So,
it’s good to include these healthy Makhana in our diet, which is an excellent
and a healthy snack as well. Makhana Kheer is prepared in North India during
the festivals and is also consumed during fasting days. For now check out this
tempting Makhana Kheer and post your comments here. Meanwhile do check out
other delicious Payasam/Kheer varieties here and check out other interesting
Diwali Sweets and Snacks here.
Ingredients
Other Payasam varieties that might be of your interest…
Here’s how to make Makhana Kheer with step by
step photos…
Phool
Makhana/Lotus Seeds
|
1 cup
|
Milk
|
3
cups
|
Sugar
|
½ cup
|
½ tsp
|
|
Nutmeg
Powder
|
One
Pinch
|
Saffron/Kungumapoo
|
Few strands
|
Almonds
|
5
thinly sliced
|
Pistas
|
5
thinly sliced
|
Ghee
|
1
tbsp
|
Preparation time: 10 minutes
Cooking Time: 20 minutes
Author: Priya Anandakumar
Author: Priya Anandakumar
Other Payasam varieties that might be of your interest…
Method
In a heavy bottomed pan, add 1 tbsp ghee, add Phool Makhana/Lotus Seeds and slow roast it in low flame until it turns golden and crisp. Switch off the stove and transfer it to a plate.
In a heavy bottomed pan, add 1 tbsp ghee, add Phool Makhana/Lotus Seeds and slow roast it in low flame until it turns golden and crisp. Switch off the stove and transfer it to a plate.
After it cools down, transfer the phool
makhana/lotus seeds to the ziplock, close it. Roll the rolling pin over it to
crush the lotus seeds.
In a heavy bottomed sauce pan, add milk and let
it boil on low flame so that the milk thickens and reduces a little.
Now add the pounded makhana and mix really well.
Simmer this for 5 minutes until it becomes creamy and soft.
After 5 minutes, add the sugar and give a good
stir.
Add elachi powder, nutmeg powder and let it boil
for another 5-7 minutes.
The kheer will thicken, add few strands of saffron
and switch off the stove.
Finally add thinly sliced almonds, pistas and
cover it and keep the kheer for 10 minutes, so that all the flavor will infuse
into the phool makhana/lotus seeds.
Tada! Makhana Kheer is ready to be enjoyed. You
can serve it either cold or at room temperature.
Thank you all for visiting my space, please come
back again for more interesting, tempting and lovely recipes from my kitchen.
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Have a great day and enjoy.
Until then I am signing off…
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Priya Anandakumar