MAKHANA ~SABUDANA KHEER

 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.

Serve warm or cold and garnish with pistachios and almonds.

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.

3-in-1 NO RICE IDLI~DOSA BATTER

 After a long time, I started making millet recipes in my kitchen. My recent try was this jowar idli recipe/ Sorghum idli - dosa batter without rice. Jowar is a healthy gluten free millet which is high in fiber, protein and packed with essential minerals and vitamins. Its a great alternative for atta/ wheat flour and all purpose flour / maida. It is good to control diabetics, thyroid and aids weight loss. Sorghum is known as Cholam in Tamil, Jonnalu in Telugu, Jola in Kannada, Jowar in Hindi and ज्वारी in Marathi.

Idli is one of the quintessential South Indian breakfast. It is a healthy and nutritious start to any day. Today I am going to share one of the healthiest and nutritious version of idli which is with Jowar Flour and no rice is used in it. In this jowar idli recipe, jowar flour replaces the traditional idli rice or rava. Sorghum / Jowar / Jonna is a healthy and nutritious whole grain which is gluten-free, rich in fiber and iron, full of protein and the list goes on. HealthyfiMe has a great resource on the nutritional values of jowar (sorghum). Sorghum flour is available in most well stocked Indian grocery stores. You can bring jowar and grind it in flour mill and store it.

I have been trying to incorporate millets in my diet as much as possible in the recent months. These idlis which are made with this healthy grain is one such experiment. Earlier I shared Jowar Upma/ Ukkadpendi on my blog. The standard, traditional version of idlis are made with urad dal / skinned black gram and rice or cream of rice. I have been making idlis replacing a portion of rice with jowar flour to make them healthier. 

These days many of us are trying to avoid rice in daily diet due to health reasons. So this jowar idli recipe without rice is a great alternative. Also the best thing about this recipe is it needs just 2 main ingredients - jowar flour and urad dal.

Jowar idli tastes the best with coconut chutney, tomato and onion based chutneys or tomato thokku. I served it with sambar, peanuts chutney and ginger chutney. We loved it. I am happy that I can include this recipe in our regular diet too. Friends, do try this easy and yummy jowar idli / Sorghum idli and enjoy for your breakfast and dinner !

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS :

2½ Cups Jowar Flour (Jonna/ Sorghum Flour)

1 Cup Urad Dal / Black Gram

1 teaspoon Methi / Fenugreek Seeds

1/4 Cup Poha / Flattened Rice

 Salt as per taste

Water to adjust the consistency 

METHOD :

STEP 1 - In a mixing bowl, add urad dal and methi seeds and wash it well 2-3 times with tap water.

STEP 2 - Soak urad dal for 4~6 hours with sufficient water.

STEP 3 - After 6 hours, wash and soak poha for 15-20 minutes.

STEP 4 - Grind the urad dal into a smooth batter using just enough water. Transfer to a mixing bowl.

STEP 5 - Also grind the soaked poha to make a fine and smooth paste.

STEP 6 - Now, jowar flour is added to the black gram and poha mixture along with water as required to adjust the consistency of the batter. Mix well using hands to make a lump free batter.

STEP 7 - The batter is covered and kept undisturbed in dark place for around 8-10 hours for fermentation.

STEP 8 - After 10 hours, mixture should increase in volume, become airy and frothy. 

STEP 9 - Add salt to the mixture and mix the batter well with a ladle.

STEP 10 - Batter is ready to make idlis, dosas and uttapam. 

How to make idli - 

📌📌 Watch the full video recipe here 📌📌

STEP 1 - Heat water in a idli cooker/ steamer/ pressure cooker on medium heat.

STEP 2 - Lightly grease the idli molds and distribute the batter evenly in the idli molds.

STEP 3 - Steam for 15-20 minutes on low medium flame. 

STEP 4 - Check by inserting a toothpick, if it comes out clean, your idlis are ready. 

STEP 5 - Turn off the stove and remove the idli plates and cool for 5 minutes.

 STEP 6 - Run a sharp knife around the edges of idlis and remove the idlis. Soft, spongy and fluffy idlis are ready to be served.

 Serve hot with sambar and chutney of choice.

 

NOTES - * Rinse black gram / urad dal thoroughly twice with water and soak in water in a container for about 4-6 hours. 

* Wash and soak poha when your urad dal is ready to grind.

* Add black gram, salt and water (as needed) to a blender and grind finely.  

* When the black gram is ground, next add the sorghum flour and mix well . Add extra water if needed. 

* The final batter should be of thick, pouring consistency.

* Transfer the batter to a container and cover it. Leave it in a warm place to ferment overnight.

* Alternatively, you can keep the bowl in switched off oven/microwave or in a warm place. In winters, batter might take a little long to ferment.

 * Use a big bowl for batter to avoid spillage, as it will increase in volume once fermented.

 * If living in a cold place, leave the batter container in the oven with the light on. Don't turn on the oven. The batter may take 8 - 10 hours to ferment in a warm place. It may take longer to ferment in cold climate, may be up to 16 - 18 hours.

* Add salt to the fermented batter before making idlis.

* You can add extra water and adjust consistency once batter is fermented.

* Take the required amount of batter into a small bowl. and you can refrigerate the rest of the batter for up to a week.

* Let it come to room temperature before using.

DHABA STYLE DAL TADKA / DAL FRY

 Dal Fry is a simple and flavourful Indian lentil dish made with mix dal ( Tuvar/ Arhar / तुरीची डाळ, Moong/ Split Yellow/ मुगाची डाळ, Masoor/ Red Lentil/ मसूर डाळ ). This Dal recipe is popular lentil dish served in Indian restaurants. Cooked lentils are simmered in a tadka of onions, garlic, tomatoes and spices. I make this dal at least once a week as this constantly features in my family’s appetite chart. I have also served this in many events and is extremely popular and always a hit between guests. It is so easy to make and due to its finger licking taste, it serves two purpose, as host, its easy to make, likewise its almost certain that guests will love it. It is the most common dish in Indian cuisine, it enjoys an iconic place due to its distinctive taste and aroma. It is so common that every Indian household will know about this. However, there is variations in how it is made and which lentil is used to make it. In my recipe, I will focus on typical Dal Tadka as you will find in north / punjab region of India. If there was a survey ever on most common food in a dhaba (road side eatery), it is almost certain that this Dal Tadka / Fry will be topping the list. Whilst dal is staple food in India, its taste varies widely on how its made (most people pick up the cooking pattern from their ancestors).

 Lentils or dal are good source of protein and hence there is huge emphasis of dal in Indian cuisine. This dal tadka is made from Arhar Dal/ Tuvar (Toor) Dal/ Split Pigeon Peas. It has a mild, nutty flavour.I'm clearly a fan of any flavors that remind me of dhaba food because I have many dhaba inspired recipes on the blog - dhaba style moong dal, dhaba style chicken curry, dhaba style dal fry, jeera rice, dal makhani, paneer makhani, etc. All of these recipes have one thing in common - they are BIG on flavour! For tadka I used a mix of oil and ghee but it's totally optional.  You'll need both ghee and oil because they both add different flavours. We use approx 3-4 tablespoon ghee in the entire recipe which might seem a lot but it isn't much when its divided between 4 servings. Addition of ghee elevates the taste. This dal tadka isn't your usual boring dal. I like to use a double tadka because that's the only way to achieve that same dhaba like flavour. A double tadka means that the tadka or tempering is added twice - once when the cooked dal is added to the tadka and simmered and the second time when the tadka is added on top to give it an extra boost of flavour.

Dhabas usually used firewood for cooking or cook everything on really high heat, which is impossible to do at home, unless you live on a farm . This Dhaba Style Dal Tadka will have you licking your fingers and plates clean. Double tadka with extra garlic and a dal thats smoky and spicy. This restaurant style dal will take you back to your favourite dhaba.

 If you want and like that smoky flavour then smoking the dal is the best option which adds that same flavour profile, but is easier and way faster. A good dal tadka should be smoky, have texture, an extra boost of garlic and spicy. And it's easy and simple which I will share on some other day. Any one can prepare this Dal Tadka Recipe. 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 📌📌

INGREDIENTS :

To Pressure Cook the Dal - 

1/2 Cup Arhar Dal (Toor Dal / Split Pigeon Peas)

1/3 Cup Masoor Dal / Red Lentils

1/3 Cup Moong Dal/ Yellow Lentils 

1/4 teaspoon Turmeric Powder

1/2 teaspoon Salt 

A small pinch Asafoetida

Water to cook the Dal

To Cook the Dal - 

2 tablespoon Ghee / Clarified Butter

2 tablespoon Oil

1 Onion, medium size , chopped

1 Tomatoe, medium size, chopped

1 Inch Ginger, grated/finely chopped 

8-10 Cloves Garlic, finely chopped

1 teaspoon Cumin Seeds

1 teaspoon Mustard Seeds 

1 teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder

1/2 teaspoon Kashmiri Red Chilli Powder 

1/2 teaspoon Coriander Powder

1/2 teaspoon Cumin Powder

1 teaspoon Salt /as per taste

1/2 teaspoon Garam Masala Powder

1/4 teaspoon Asafoetida

1tablespoon Kasoori Methi 

2 Kashmiri Red Chillies

1 tablespoon Coriander Leaves, finely chopped 

For the Tempering  Tadka -

1 tablespoon Ghee / Clarified Butter

1 tablespoon Oil

1/2 teaspoon Mustard Seeds

1/2 teaspoon Cumin Seeds 

2 Dried Red Chillies

1/4 teaspoon Asafoetida

1/2 teaspoon Kashmiri Red Chilli Powder

1 teaspoon finely chopped Garlic

1 teaspoon finely chopped Ginger 

1 tablespoon Coriander Leaves, finely chopped 

* More Fresh Coriander leaves for Garnishing

METHOD :

To Pressure Cook the Dal -

STEP 1 - Wash all the lentils 3-4 times and soak them in water for 15-20 minutes. 

STEP 2 - Drain the water and add the dal / lentils to a pressure cooker. 

STEP 3 - Add turmeric powder, salt, asafoetida.

STEP 4 - Also add 3 cups of water and give a nice mix.

STEP 5 - Close the lid of the pressure cooker and cook for 3 whistles on medium flame.

STEP 6 - Switch off the heat and wait for the release of pressure completely, before opening the cooker.

STEP 7 - Mash the lentils with a masher/ ravi.

For Making Dal - 

STEP 1 - Add oil and ghee in a pan and then add mustard seeds and cumin seeds when the oil is hot. Let them crackle. 

STEP 2 - Add finely chopped garlic and ginger and cook it till raw flavour vanishes.

STEP 3 - Add kashmiri red chillies and roast well. 

STEP 4 - Add chopped onion,  tomato and stir to mix. Add asafoetida and mix well.

STEP 5 -  Cook the onion and tomato until onion turns translucent and tomato turns soft.

STEP 6 - Add turmeric powder, red chilli powder, kashmiri chilli powder, coriander powder, cumin powder and mix very well. Cook for 30 seconds.

STEP 7 - Add cooked dal and season it with more salt as per the taste. Mix well. 

STEP 8 - Add more water to adjust the consistency. 

STEP 9 - Cook the Dal for 2-3 minutes and then add garam masala powder and kasoori methi and give a nice mix.

STEP 10 - Allow the Dal to simmer for 5 minutes.

STEP 11 - Add chopped coriander and mix well. 

STEP 12 - Switch off the flame and prepare the tadka.

For The Tempering/Tadka -

STEP 1 - Heat a small tempering pan with oil and add ghee in it.

STEP 2 - Add cumin seeds, mustard seeds and let them splutter.

STEP 3 - Add finely chopped garlic, ginger and sauté till they are golden brown and crispy. 

STEP 4 - Add dry red chillies, Kashmiri Red Chilli Powder to give nice colour to the tempering.

STEP 5 - Add finely chopped coriander leaves and give it a nice mix.

STEP 6 - Pour the tempering on top of the Dal. 

STEP 7 - Garnish with some more chopped coriander leaves.

STEP 8 - Mix everything together before serving. 

This Dal tastes best when served hot along with some jeera rice. It can also be served in the side of any Indian bread and dry vegetable dish.

NOTES - * This dal tastes best when cooked in desi ghee/Clarified butter. However, you can use vegetable oil/ refined oil as per your preference.

* You can add little more water while adding boiled dal to the tadka if you like little thin consistency of dal.

* Adjust the spices according to your taste buds. You can increase or decrease it.