MAKHANA KHEER

Phool makhana kheer is easy, delsicious kheer recipe suitable for fasting or navratri vrat or any upwas for that matter. One of the most famous recipe of kheer is this which is quite easy to cook and tastes yumm – whether served hot, warm or chilled just like any other kheer. If you look for something very easy, quick and healthy then this makhana kheer is perfect whether you make this for fasting, naivedya or just for your sweet tooth. As most grains are not allowed during festival fasts. Makhana ki kheer is very popular during the fasts. If you want to make this kheer more creamy and rich then add condensed milk otherwise you can add sugar for sweetness. Choice is yours…!! Roasted makhanas being the most popular, but one can make makhana pulao, makhana and peas curry and also makhana roti. So next time when you see these puffy makhana balls in your supermarket, don’t give them a pass. This is just the first of my makhana recipes. But I promise, I will try and share many more recipes here on my blog.

Phool makhana / fox nuts might look like popcorns but that’s where the similarity ends. In India, makhana have been traditionally used as a home remedy for insomnia, diarrhoea and as a pregnancy food. They are extremely healthy and rich in protein, calcium , potassium, manganese, phosphorous and thiamine. Because of itsnutritional benefits, this kheer recipe is very good food for babies and toddlers too. Here we see some health benefits of Phool Makhana:

1. Helps regulate weight

2. Better digestion

3. Diabetic friendly

4. Good for during and post-pregnancy nutrition and so on.

Makhana kheer is an easy to make Indian sweet dish that will compliment any Indian meal. So if you are looking for easy, delicious falahari Indian dessert recipes for fasting this kheer recipe is a perfect sweet dish for you. 

INGREDIENTS:

1 Cup Phool Makhana

½ Cup Condensed Milk

3 Cups Full Fat Milk

2-3 tablespoon Ghee

8-10 Cashews, Almonds, Raisins each

1 tablespoon Melon Seeds

Few Saffron strands soaked in 1 tablespoon Milk

1-2 drops Rose Essence

A pinch Cardamom Powder

METHOD:

STEP 1 – In a small bowl, add 1 tablespoon milk and soak saffron strands in it. Keep this aside.

STEP 2 – In a vok, add 1 tablespoon ghee and roast dry nuts until golden colour. Remove and keep them aside. After cooling slice them.

STEP 3 – Now in the same vok, add makhanas and lightly roast them for a couple of minutes.

STEP 4 – Cool them and powder coarsely and keep aside. You need not do fine powder.

STEP 5 – In a heavy bottomed kadai, heat the milk. Add condensed milk iand saffron milk n it and mix it well. [see notes]

STEP 6 – Add makhana powder, sliced nuts and melon seeds in it and mix well.

STEP 7 – Stir it  continuously and simmer on low flame for 5-6  till it reduces to half and reaches a creamy consistency. Add few drops of rose essence and mix well.

STEP 8 – Then add cardamom powder and remaining ghee and mix well. Simmer for a minute on low heat.

STEP 9 – Swtich off the flame and makhana kheer is ready to serve.

NOTES: *If you don’t have condensed milk, in that case add sugar according to your taste.

Condensed milk gives  richness to the kheer.