Makhana Kheer (Phool Makhane ki Kheer)
7 min read
Makhana Kheer is a creamy Indian pudding dessert manufactured with puffed edible seeds of h2o lily and milk and produced aromatic with saffron and cardamom.
Makhane ki Kheer or Phool Makhana Kheer is a creamy kheer / Indian pudding dessert produced with makhana / fox nuts, milk, saffron, cardamom and nuts.
Makhana kheer is a quite conventional and preferred North Indian dessert recipe. This tasty dessert is normally served for the duration of the Indian competition season, when several persons rapid and limit selected items like rice and other grains from their diet program. This Makhana is a excellent alternative to rice or vermicelli when producing kheer.
Of course, just one does not have to hold out for a pageant or spiritual Hindu fasting days (Vrat days) or any distinctive occasions to make and love this tasty makhana kheer. This is so straightforward to make that you can make it as a dessert for any weeknights or when you are entertaining on weekends.
What is Makhana?
Makhana or fox nuts are edible puffed seeds of the water lily plant. They are also referred to as lotus seeds, but technically they are not seeds of the lotus plant.
They are loaded with many nutrition and are a terrific supply of protein, fiber and numerous minerals and nutritional vitamins like manganese, potassium, iron, phosphorus, Vitamin A and several extra.
Roasted makhana tossed with salt and some masala is a quite well-liked healthier snack in India. It is a good substitute for popcorn.
This Makhana Kheer is
Creamy and delicious
Swift and simple to make
Can be built vegan if necessary
Has the extra nutrition of the fox nuts
Is completely ready in below 30 mins
Recipe can be easily doubled or tripled
This phool makhana kheer is a great way to take in this nutritious ingredient and is primarily a excellent dessert to feed your kiddos. They get to eat a dessert although excellent items are heading into their bodies. It is a acquire-win for all.
Much more kheer recipes can be located listed here
Substances
Makhana Kheer employs simple ingredients that are now in your kitchen and pantry besides for the key component, Makhana. You can simply obtain this at any South Asian / Indian grocery retail store in close proximity to you or buy it on the internet.
Makhana – makhana are round puffed balls, that are the puffed seeds of water lily. They are also identified as puffed lotus seeds, fox nuts or phool makhana. Use contemporary non-roasted and unflavored makhana, they will have a rancid odor if they are not fresh new. You can use entire makhana or a combo of full makhana and some makhana in a coarse powder form to include much more creaminess to the kheer.
Milk – use total milk or comprehensive body fat milk for a creamy dessert. To make this dairy absolutely free or vegan, use any other dairy free of charge milk like oat milk, coconut milk or almond milk. Use unsweetened basic variety.
Sugar – use frequent granulated sugar for this kheer recipe. It can also be substituted with equal quantities of palm sugar, coconut sugar, date sugar or jaggery. If employing condensed milk, use equivalent quantities of condensed milk as sugar and cut down the milk by that amount.
Nuts – I like to insert ghee roasted nuts to this kheer. It hundreds it up with so a lot extra nutrition and flavor. I generally use cashews, almonds and pistachios. But you can use any nuts like walnuts, pecans, or even sunflower seeds or pepitas. Make guaranteed they are unsalted.
Ghee – ghee provides so considerably taste and richness to this kheer. If making it vegan, then use coconut oil or any neutral oil in position of ghee.
Aromatics – eco-friendly cardamom and saffron are made use of to insert aroma and taste in this kheer. Floor eco-friendly cardamom is most popular rather of total cardamom pod or just the seeds. If creating cardamom powder at household, then increase a couple cardamom pods to a teaspoon of sugar and grind in a mini blender or spice grinder to make a fantastic powder.
Rose h2o or Kewra essence can also be utilized to flavor the makhana kheer.
Method
Phase by move process with shots is supplied under to enable make your cooking this phool makhana kheer recipe straightforward. You can skip to the recipe card if you just have to have to examine the recipe.
In a significant-bottomed pan, warmth some ghee and incorporate the nuts. Toast the nuts till they are golden brown. Eliminate and keep aside.
Insert a very little more ghee and toast the makhana in the exact same pan. Roast on reduced warmth for about 2-3 minutes. Preserve relocating them close to with a spatula so that they really don’t get burnt.
At this phase, if you want, you can get some of the makhana from the pan and continue to keep aside. Crush this to a coarse powder with a mortar and pestle or in a modest blender jar. Add this again to the pan.
As soon as the makhana is roasted, insert the milk to the pan. Bring the milk to a boil around medium heat and then lower the heat to a small or medium-lower heat and let it simmer. Maintain stirring the milk usually to steer clear of the milk from receiving scorched.
Add the floor makhana to this, if you stored some apart before.
Insert the ground cardamom and sugar and permit the sugar melt into the kheer.
Mix in the saffron strands as perfectly.
Permit it all simmer for a couple more minutes. Don’t permit the milk simmer for as well extended and get much too thick, especially if you have extra the crushed makhana to this. The makhana will take in the liquid about time and the kheer could possibly get also thick.
Include the roasted nuts back again to the pan after the kheer is almost completed. Provide right away so the nuts are however crispy.
Recipe ideas
To make a creamy kheer, just take some makhana apart soon after roasting it and crush it to a coarse powder. Add this powdered makhana again to the pan to the milk and the entire makhana.
When the kheer is simmering,maintain stirring the milk regularly to prevent the milk from having burnt and stuck to the bottom of the pan. Applying a major base pan will assistance with this but do not skip on the stirring.
Really don’t allow the milk simmer for much too very long and get as well thick, in particular if you have added the crushed makhana to this. The makhana will take in the liquid around time and the kheer may get also thick.
If you like the roasted nuts to continue being crispy even though you eat the kheer, do not add them to the kheer though generating the kheer. Save them and incorporate them to your bowl when you provide the kheer.
To serve and retailer kheer
To provide – This tasty kheer can be served incredibly hot, chilly or at place temperature. Leading with much more roasted nuts and some dried rose petals for some extra garnish.
To retail outlet this kheer, use an airtight container, if possible a glass just one and retail outlet in the refrigerator for up to 3 days. Reheat on the stove leading or microwave in advance of serving. If this is produced for a fasting day like for Navratri vrat, then it is ordinarily created and eaten on the same day and not refrigerated.
If you have a sweet tooth like me, much more Indian desserts, sweet recipes and other competition recipes that are preferred for navratri fasting or festivals like Ganesh chaturthi and Diwali can be uncovered in Diwali Recipes and Navratri Recipes web pages.
📖 Recipe
Phool Makhana Kheer – Fox Nut Milk Pudding
Manju
Makhana Kheer is a creamy Indian pudding dessert built with puffed edible seeds of water lily and milk and created aromatic with saffron and cardamom.
Prep Time 5 minutes minsCook Time 15 minutes minsTotal Time 20 minutes mins
System DessertCuisine Indian
Servings 4 servingsCalories 274 kcal
Ingredients 1x2x3x1 cup makhana2 cups total milk3 tablespoon ghee5-6 cashew nuts5-6 almonds5-6 pistachios5-6 raisins¼ cup granulated sugara pinch of saffron½ teaspoon floor cardamom
Will not forget about to test out Step-by-action guidance with photographs in the overall body of the post previously mentioned
Instructions In a major-bottomed pan, warmth some ghee and incorporate the nuts. Toast the nuts till they are golden brown. Remove and continue to keep apart.Increase a very little a lot more ghee and toast the makhana in the similar pan. Roast on very low warmth for about 2-3 minutes. Maintain going them all over with a spatula so that they don’t get burnt.At this stage, if you want, you can consider some of the makhana from the pan and maintain aside. Crush this to a coarse powder with a mortar and pestle or in a smaller blender jar. Include this back again to the pan.After the makhana is roasted, insert the milk to the pan. Provide the milk to a boil around medium heat and then decreased the warmth to a very low or medium-low heat and enable it simmer. Hold stirring the milk usually to steer clear of the milk from getting scorched.Insert the floor makhana to this, if you kept some apart earlier.Insert the floor cardamom and sugar and allow the sugar melt into the kheer.Blend in the saffron strands as well.Allow it all simmer for a couple extra minutes. Really don’t enable the milk simmer for too extensive and get way too thick, specially if you have included the crushed makhana to this. The makhana will take in the liquid more than time and the kheer may well get also thick.Include the roasted nuts back again to the pan once the kheer is pretty much carried out. Serve instantly so the nuts are nevertheless crispy.
NutritionServing: .5cupCalories: 274kcalCarbohydrates: 25gProtein: 6gFat: 17gSaturated Excess fat: 10gPolyunsaturated Excess fat: 1gMonounsaturated Fats: 5gCholesterol: 43mgSodium: 48mgPotassium: 335mgFiber: .5gSugar: 19gVitamin A: 207IUVitamin C: .2mgCalcium: 170mgIron: 1mg
