makhane ki kheer recipe, how to make phool makhane ki kheer


makhane ki kheer, phool makhane ki kheer

makhane ki kheer recipe with step by step photos – phool makhana kheer is a dessert that is often made during navratri fasting or vrat. i had made the makhane ki kheer during the ganesh chaturthi festival.

makhana or foxnuts or phool makhana is always there at home. i usually roast the makhana and keep in a jar. since we make kheer also with makhana, its time i updated the recipe on the blog. more about these healthy seeds on my roasted makhana post.

makhana is healthier than popcorn or any of the ready to eat cornflake cereals. i recently read that since there is no demand for makhana in most cities, the poor farmers who cultivate these in the central indian wetlands are no longer doing so.

not only the farmers are loosing their work, but also we are loosing in a way. traditional indian food habits are healthy. slowly under the pressure of fast life and heavy influence from big corporate food giants we are changing our food habits, which is really sad.

it is disheartening to see that we don’t include locally available indigenous nuts, grains or veggies and choose to buy expensive imported food stuff or go by certain food advertisements that are so well publicized.

please do include locally cultivated food in your meals. it not only helps the farmers to sustain but also preserves the food culture & tradition of our country which may possibly get lost into oblivion in the future.

few ways to include these healthy makhana in your diet:

1. roast the makhana and keep in an air tight jar. these roasted makhana make for a nutritious and light snack. you can either make these savory or sweet. for savory add your favorite spice mix with salt. for the sweet option add powdered sugar.
2. you can also make makhane ki sabzi with peas known as matar makhana or khoya makhane ki sabzi.
3. you can make curries like khoya matar makhana or this kaju (cashews) makhana curry from tarla dalal.
4. you can have makhana during breakfast and top it with fruits. roast the makhana and mix it with milk (dairy or vegan) and top it with fruits and nuts. add your choice of sweetener.
5. makhane ki roti – this makhana roti from flavorsfrommumbai.com looks very soft, smooth and is healthy too.
6. makhana raita – spiced cooling raita made with phool makhana.

phool makhana kheer, phool makhana kheer recipe, makhana kheer recipe

while preparing the makhane ki kheer, i have powdered ⅔ part of the makhana and kept ⅓ part whole. you can also chop them. powdering them gives a smooth consistency in the kheer. if you want texture and bite in the kheer, then chop the makhanas or add them whole, if they are small in size.

i have not thickened the milk too much. you can do so. however, increase the quantity of milk and the other ingredients proportionally. this is simple kheer recipe and fuss free too.

if you are looking for more navratri vrat recipes then do check sabudana khichdi, sabudana kheer, vrat ke chawal ki kheer, paneer kheervrat wale aloo, kaddu ki sabzi, singhare ki poori and sweet potato halwa.

makhane ki kheer recipe details below:

5.0 from 1 reviews
makhane ki kheer recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
AUTHOR:
RECIPE TYPE: dessert
CUISINE: north indian
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 cup makhana/foxnuts/phool makhana
  • 2 cups organic milk or 500 ml organic milk
  • 3-4 green cardamom, husked and powdered in a mortar-pestle
  • 10-12 cashews or 10-12 almonds, blanched & sliced
  • 1 tbsp golden raisins
  • 3.5 to 4 tbsp sugar or as required
  • a pinch of saffron/kesar
  • 2 to 3 tsp ghee/clarified butter
INSTRUCTIONS
  1. heat 2 to 3 tsp ghee in a pan.
  2. add the phool makhana and cashews.
  3. on a low flame, roast 1 cup phool makhana and 10 to 12 cashews in ghee till the makhanas become crunchy. the cashews will also get golden. stir often while roasting them.
  4. then remove them in a plate and keep aside.
  5. heat 2 cups milk/500 ml in a sauce pan or a thick bottomed pan.
  6. stir at intervals so that the milk does not scorch from bottom.
  7. let the milk come to a boil.
  8. whilst the milk is getting heated up, reserve ⅓ cup makhana and add the remaining in a grinder or blender jar. add cardamom seeds from 4 cardamom pods along with a pinch of saffron strands.
  9. grind to a fine powder.
  10. when the milk comes to a boil, then add 3.5 to 4 tbsp sugar or add as per taste.
  11. add the ground powdered makhana.
  12. then the reserved ⅓ cup makhana.
  13. stir very well.
  14. simmer till the makhane softens and the milk thickens a bit. about 9 to 10 minutes on a low to medium flame.
  15. scrape the evaporated milk solids from sides and add to the milk.
  16. lastly add the golden cashews and raisins. if using blanched and sliced almonds, then you can add at this step.
  17. stir and simmer for a minute.
  18. serve makhane ki kheer hot or warm or chilled. after chilling, the kheer's consistency thickens a bit.

step by step makhane ki kheer recipe:

1. heat 2 to 3 tsp ghee in a pan.

ghee for makhane ki kheer recipe

2. add the phool makhana and cashews.

phool makhana for makhane ki kheer recipe

3. roast 1 cup phool makhana and 10 to 12 cashews in ghee till the makhanas become crunchy. the cashews will also get golden. stir often while roasting them.

roasting makhana

4. then remove them in a plate and keep aside.

roasted makhana

5. heat 2 cups milk (500 ml) in a sauce pan or a thick bottomed pan. stir at intervals so that the milk does not scorch from bottom.

milk for makhane ki kheer recipe

6. let the milk come to a boil.

milk for makhane ki kheer recipe

7. whilst the milk is getting heated up, reserve ⅓ cup makhana and add the remaining in a grinder or blender jar. add cardamom seeds from 4 cardamom pods along with a pinch of saffron strands.

makhana for makhane ki kheer recipe

8. grind to a fine powder.

grinding makhana

9. when the milk comes to a boil, then add 3.5 to 4 tbsp sugar or add as per taste.

sugar for makhane ki kheer recipe

10. add the ground makhana.

ground makhana for makhane ki kheer recipe

11. then add the reserved ⅓ cup makhana.

makhana for makhane ki kheer recipe

12. stir very well.

making makhane ki kheer recipe

13. simmer for 9 to 10 minutes on a low to medium flame till the makhane softens and the milk thickens a bit. do stir at intervals. scrape the evaporated milk solids from sides and add to the milk.

simmer makhane ki kheer

14. lastly add the golden cashews and raisins. if using blanched and sliced almonds, then you can add at this step.

cashews for makhane ki kheer recipe

15. stir and simmer for a minute.

making makhane ki kheer recipe

16. serve makhane ki kheer hot or warm or chilled. after chilling, the kheer’s consistency thickens a bit.

makhane ki kheer recipe, phool makhana kheer recipe





{ 9 Responses }

  1. Zaynab I says

    This looks great! Could almond milk be used to make the kheer? Thanks for an amazing recipe. :)

  2. Durgak says

    a very happy new year – don’t know to say Gudi padwa wishes. I made makhana kheer and your recipe , paneer koftas for lunch – of course other typical Tamilian items were there!!!! Your recepies are amazingly accurate. Got lotus seeds specifically for this from another town where my son went as the North Indian shops in my town didn’t get the stock. Thank you once again. Grow more and more and may wings be wider !!!!! God bless. DK

    • says

      durga ji, wish you too a happy new year and thanks again for all your blessings. you are lucky to have the goddess’s name. we are devout devotees of maa durga. makhana is very good for the body. they are good for joints too. so try to have more of them in your diet. you can just roast them in a bit of oil. add any spice powder like haldi or turmeric or chaat masala, whatever you like or even powdered sugar to make a sweet option. toss well and store in an airtight jar. have them plain as a snack.

      • Durgak says

        Hi dasanna, shall surely make the snack. Am just now getting off the phase of snacking. It’s God who introduced you to make such healthy snacks so that I don’t miss anything in this stage of life. Yes, in South my name is a little unusual but because of influence from North, some use the name. I am blessed with a lot of young girls as my friends and some girls belong to North. I am familiar with some North Indian subjis and am familiar. My son loves them. Thanks for your suggestion. God bless you. DK