Makhana kheer recipe / Phool makhane ki kheer with step by step pics, is usually prepared during vrat, fasting or any upwas. It is generally made during Navratri, Maha shivratri, Ekadesi etc. Makhana is also called as lotus seeds or fox nuts, as it is easily digestible, it can be given for babies also. Already I have tried roasted phool makhana so many times and everyone in our home are a big fan of it. But this is the first time I trying my hands on this kheer, first I was little bit reluctant of the taste, but it was absolutely rich, creamy and delicious…..
Phool Makhane Ki Kheer | Makhana Kheer Recipe
- 1/2 Litre Milk
- 1.5 Cup Makhana
- 1/4 Cup Sugar
- 4 Cardamom
- 10 Cashew
- 10 Raisins
- Few Saffron
- 3 tsp Ghee
- First measure makhana, milk and keep by side.
- Soak saffron strands in warm milk. To a pan, add 1 tsp of ghee, then add cashew and raisins. Roast till golden colour and set aside.
- To the same pan, pour the remaining ghee and add the makhana. Roast for 3 to 4 minutes in medium flame by constant stirring. Once it pops up, take one makhana and break it. If it crushes easily, then it's roasted properly. Cool down completely, also reserve a handful of makhana to use at last. Then add the makhana to a mixer.
- Grind the makhana to a semi-coarse powder. Boil milk in a pan, stir it now and then to avoid burning at the bottom.
- Now add sugar and mix well, so the sugar dissolves. Then add the powdered makhana and cook for 3 minutes in low flame.
- Finally add the roasted cashews, raisins and reserved makhana. Pour the saffron milk and give 10 mins setting time, so the makhana absorbs the kheer and becomes soft. Enjoy this delicious phool makhana kheer either hot or cold.
1. Don’t burn the makhana when roasting, else the whole taste gets spoiled.
2. Always roast the makhana until crispy, else it cannot be grounded properly.
3. To check if the makhana is roasted well, take one in between fingers and break it. If it crushes easily, then it’s perfect.
4. Also cool the makhana completely before grinding, otherwise it becomes a paste after grinding.
5. Use a heavy bottomed or non-stick pan, to avoid burning at the bottom.
6. Do the whole process in low flame and don’t forget to stir in the middle.
7. For a different taste even chopped almonds, pistachios also can be added.
8. Don’t skip saffron, as it lends a wonderful flavour to the phool makhana kheer.
9. I reserved few roasted makhana to add at last, it can also be chopped and used.
10. Just add the makhana 10 mins before serving. If added before it absorbs the whole phool makhane ki kheer.