Tuesday, 15 October 2019

Makhana Kheer/Phool Makhana Kheer/Lotus Seeds Kheer/Foxnuts Kheer


Hello Friends,

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.

Here’s how to make Makhana Kheer with step by step photos…


Ingredients

Phool Makhana/Lotus Seeds
1 cup
Milk
3 cups
Sugar
½ cup
Elachi Powder/Cardamom Powder
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

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.


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

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