Makhana Kheer

Makhana Kheer/ Foxnuts Pudding/ Phool Makhane ki kheer

Makhana Kheer or Phool Makhana kheer is an Indian pudding made using fox nuts or Makhanas, milk, sugar and dry fruits. It is a very scrumptious dessert which can be served on any occasion, especially during fasting days. This kheer is absolutely delicious and mouthwatering.
 


Makhana is a part of the lotus flower. The seeds of the lotus flower are collected and processed in order to obtain these healthy makhanas.

Kheer or Pudding is an all-time favorite sweet indulgence for us which is generally made with rice or seviyan. Making a bowl of kheer during the festive season is an Indian ritual which many of us religiously follow.

Instead of making it with rice, try this new addition. This is not only super easy to make, but also thick, creamy, flavorful and rich in taste.
 
 
 
This kheer is apt for fasting days as it doesn’t have any grains. During fasting (Vrat) days, like Navratri or Shivratri where we have to abstain ourselves from consuming grains, we generally make various dishes from either potatoes, rajgira, sago (sabudana) or samak rice (sama ke chawal). Do give this recipe a try to bring in some freshness to your fasting menu.
 
 
Makhana itself has no flavor or taste, but can easily take up any flavor that it is cooked with. I have made this kheer for the very first time and the flavorful bowl just bowled me out. I have followed the recipe of Chef Ranveer Brar, but added a few more things which I personally like in my kheer.
 
 
 
 
 
Let’s make this scrumptious kheer.

INGREDIENTS:

Makhane or Foxnuts- 2.5cups
Milk- 1 liters
Sugar- 3/4thcups
Ghee- 3tablespoon
Green cardamom powder- 1/2 teaspoon
Cashews- 10-12, chopped
Almonds- 10-12, chopped
Chironji- 1 tablespoon
Saffron strands- 10-12
Rose water- 1 teaspoon
Pista slivers- 1 tablespoon
Saffron strands- 10-12
Dry rose petals, for Garnishing
DIRECTIONS:
 
 
 
We will start making the kheer by roasting the makhanas first.

For that heat 2 tablespoons of ghee in a heavy bottomed pan or kadai.

Add in Makhanas and roast them until they absorb all the ghee and become crispy. This is very essential otherwise makhanas will have chewy texture.
This will take about 4-5 minutes.

After that take out makhanas in a plate or bowl. Let them come to room temperature.

Divide them into two parts.
Crush half of the roasted makhanas in a blender or mixer and reserve the rest half.
 
 
Add 1 tablespoon of ghee in the same pan. When the ghee becomes hot add in chironji and roast it for 2-3 minutes.
Take them out with the help of a slotted spoon in a plate.

Next, add chopped cashews and roast them for 2-3 minutes.
Take them out with the help of a slotted spoon in a plate.

Next, add chopped almonds and roast them for 2-3 minutes.
Take them out with the help of a slotted spoon in a plate.
 
 
Wipe the pan with a kitchen tissue.

Add in milk in the pan. Let it boil.

Take out 1 tablespoon of hot milk in a small bowl and saffron strands to it.

When the milk comes to a rolling boil add in crushed makhanas and stir well.

Add in the reserved whole makhanas too.

Keep the flame on low. Keep stirring kheer and giving it a good mix.

After 4-5 minutes of cooking makhanas will become soft and milk will get reduced.

Add sugar, saffron and cardamom powder. Add in roasted nuts too.

Add in saffron strands dissolved in milk.

Mix well and cook for 4-5 minutes. Add in rose water and give it a good mix.

Switch off the flame.
 
 
 
Garnish with Pista slivers and dry rose petals.

Makhana kheer is ready.

You can serve it hot or chilled. It tastes amazing both the ways.

Enjoy!!
 
 
 

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