Phool Makhana and Sabudana Kheer is a creamy Indian pudding made using puffed lotus seeds (phool makhana, fox nuts), soaked sabudana, milk, sugar, and dry fruits. It is a delicious dessert that can be served on any occasion, especially for vrat or fasting days. Makhana - Sabudana Kheer is a traditional Indian dessert which is a delicious and is made during Navratri and on fasting days like Mahashivratri.
We love phool makhane at home as it makes a crunchy snack that feels absolutely light after eating and is considered a healthy snack for weight watchers. Apart from this makhana sabudana kheer, On my blog I am going to share how to make namkeen makhana, plain makhana kheer, makhane ka raita that tastes delicious when served.
Lotus seeds are commonly known as Makhana, which generally consume it during fasts or even use it as an ingredient in Indian cuisines or desserts. It is easily available in the market and has a very good shelf life and can be stored for a long time in an airtight jar. These foxnut are mostly used in many indian sweet and savouries like makhana laddu, raitha, makhana curry and kheer.You can serve makhana kheer during vrat (fasting) days, like navratri, shiva ratri, or on any fasting days. But to be honest i never knew about makhana before my marriage. I came to know about it after i shifted to Aurangabad, initially I buy makhana only to make spicy namkeen later slowly started to make many other recipes with fox nut. Makhanas were previously underappreciated. Makhana has become more popular in recent years as people have become more health conscious. People are rediscovering the once-forgotten snack for its nutritional value. Makhanas of various varieties can also be found in supermarkets. Because of their high nutritional value, makhanas/fox nuts are becoming extremely popular in recent years. The puffed lotus seeds or the puffed fox nuts have high nutritional and medicinal values and are primarily grown in the state of Bihar in India.
Few Health Benefits of Makhanas -
➡️ Fox nuts are high in astringent properties and can help prevent kidney problems. A low sodium diet controlled blood pressure, and less stress all contribute to better kidney health. Makhana provides all of these benefits while also improving kidney function. Makhana can also help your body deal with issues like frequent urination, inability to control urine, and kidney failure.
➡️Makhanas are packed with the goodness of protein, potassium, phosphorus, carbohydrates, fiber, magnesium, iron, and zinc. These essential nutrients make this munchy a perfect go-to healthy snack.
➡️ As Fox nuts are high in potassium and low in sodium, making them beneficial for people with high blood pressure. Makhana aids in blood pressure control and is one of the best ways to maintain systolic blood pressure levels.
➡️The seeds contain B vitamins in rich content, particularly thiamin at 43% of the Daily Value, and numerous dietary minerals, such as manganese and phosphorus.
➡️ In a 100 gm of dried lotus seeds include 332 calories and contain 64% carbohydrates, 2% fat, 15% protein, and 14% water.
➡️ For proper digestion, our bodies require fibre. Makhanas are high in fibre, which helps the digestive system function properly. Include fox nuts in your daily diet if you have digestive issues such as constipation or hard stools.
Back to the recipe, this sweet is simple and very easy to make and comes together in under 30 minutes using basic ingredients. Rich and creamy Makhana Sabudana ki Kheer is a perfect dessert to serve for your festive meals, special occasions, or on Vrat days (Hindu fasting). Here in my recipe, I used a handful of roasted makhanas . I pulse half of them in the mixer roughly and add to the kheer along with the whole ones. But this is totally optional. I crushed them because it gives a nice creamy and thick texture to the kheer. Initially after you make this makhana kheer, the makhanas will float on top of the kheer. Wait for the kheer to cool down and it will begin to absorb the milk.
Any one can prepare this Makhana Sabudana Kheer Recipe. Follow the step step procedure with detailed video recipe. If you tried this recipe, Click on the stars ★ in the recipe card to let us know your feedback! You can also click the recipe pic and share on Instagram and Facebook with hashtag #Kalpana's La Cucina.
📌📌 Watch the full video recipe here 📌📌
Makhana kheer recipe / Kheer recipe / sweet recipes / vrat recipes with detailed instruction and step by step photos.
INGREDIENTS :
2 tablespoons Ghee
1 Cup Makhana /Foxnuts / Lotus Seeds
1 Cup Soaked Sabudana/ Sago
1 litre Whole Milk (full-fat milk)
15-20 strands Saffron (optional but highly recommended)
2 tablespoons slivered Almonds
2 tablespoons slivered Cashew nuts
2 tablespoons slivered Pistachios
2 tablespoons whole Raisins
1/4 -1/2 Cup granulated Sugar
1/4 teaspoon Cardamom Powder (crushed)
METHOD :
STEP 1 - Heat 1 tablespoon ghee in a heavy bottom pan over medium heat.
STEP 2- Add nuts and raisins and roast well. Transfer on a plate and keep aside.
STEP 3 - In the same ghee, add makhana and roast on medium heat until crispy. Keep stirring while roasting.
STEP 4 - Transfer on a plate and let them cool completely.
STEP 5 - After cooling add half of the makhanas to a blender jar and make a coarse powder. Keep half of them aside. ( see notes )
STEP 6 - Add 2 tablespoon warm milk and saffron and keep aside.
STEP 7 - Heat the remaining ghee in the pan.
STEP 8 - Once it is hot, add soaked sabudana and roast well for 1-2 minutes.
STEP 9 - Add milk, mix it well and bring it to a boil over medium heat.
STEP 10 - Keep stirring very frequently to avoid milk from scorching.
STEP 11 - Once the milk comes to a boil, reduce the heat to low and cook for 10-12 minutes.
STEP 12 - Add sugar and keep stirring until sugar dissolves completely.
STEP 13 - Add roughly crushed makhana with the whole ones.
STEP 14 - Add saffron milk and mix well.
STEP 15 - Add roasted almonds, cashew nuts, pistachios, and raisins and cook until kheer thickens (5- 10 minutes). Keep stirring frequently while cooking.
STEP 16 - Keep scraping the milk at regular intervals that have solidified and collected on the sides of the pan and mix it with kheer.
STEP 17 - Switch off the flame and add cardamom powder and mix well.
STEP 18 - Kheer is ready.
Garnish it with more slivered nuts and serve hot or chilled.
NOTES – * Soak sabudana for atleast 4- 5 hours.
* You can either use this roasted whole makhana to make the kheer or crush half of them roughly. Crushed makhana will make the kheer creamier. Keep half of the makhanas as it is.
* Make sure the makhana are fresh and not rancid.
* This recipe can be easily doubled or tripled.
* Kheer will thicken slightly once cooled , so don't cook until very thick.
* Initially after you make this kheer, the makhanas will float on top of the kheer. Wait for the kheer to cool down and it will begin to absorb the milk.
* You can refrigerate the leftover kheer and serve this kheer chilled.
