A delicious kheer/pudding made with Makhana / Fox nut / Lotus seed. This Makhane Ki Kheer is perfect for the festival season and for the fasting months.
Phool Makhana / Fox nut / Lotus seeds - I have heard a lot about this but never got a chance to make anything with it. Last month, I bought a pack of it from my local Indian stores and was planning to make a savory snack with it.
This week I am making festival recipes and that is when I thought about using lotus seeds to make this delicious Makhane ki Kheer.
Makhana/fox nut has protein, potassium, phosphorus, carbohydrates, fiber, magnesium, iron, and zinc. All this makes it the best snack option. Makhana by itself has no flavor or taste, but can easily take up any flavor that it is cooked with.
There are different ways to make this Makhana kheer. Some grind a part of it to thicken the milk mixture and some add it whole. I chopped the makhana in half and used it. I also ground a few almonds and used them to flavor the kheer. The boys loved the chewy texture of the makhana pieces in the kheer and the almonds, cardamom, and saffron really flavored the kheer.
Preparation time - 10 minutes Cooking time - 30 minutes Difficulty level - Easy
Ingredients to make Makhane ki Kheer - Serves 6
- Makhana/Fox nut/lotus seed - 1 ½ cups
- Whole milk - 4 cups
- Evaporated milk - 1 can
- Almond - 10 to 12
- Sugar - 1 cup (adjust based on your preference)
- Cardamom powder - ½ tsp
- Saffron - few threads (optional)
- Ghee - 1 tsp
Procedure to make Phool Makhana Kheer
- Measure the makhana/fox nut and chop it into halves or quarters. I just chopped them in halves.
- Soak the almonds in hot water for 30 minutes and peel them. Add a little water or milk and grind the almonds into a smooth paste.
- Heat the ghee in a pan and add the chopped fox nut. Roast them in low flame until they are light brown. This happens very quickly and hence make sure that you roast it on low flame.
Remove the roasted fox nut/makhana in a plate and in the same pan, measure the milk, and add the evaporated milk to it.
Also, add the ground almond paste to the milk and bring it to a boil. Simmer the heat and let the milk mixture reduce a bit to make it condensed and flavorful.
Add the sugar to the milk and mix well to dissolve.
Now add the roasted makhana to the milk and continue to cook until the makhanas soften and the milk condenses further.
Add the cardamom powder and saffron threads and mix well.
Remove from heat and serve the Phool Makhana Kheer warm or chilled!
If you are looking for more kheers -
Semiya Payasam / Vermicelli Kheer
Moong Dal Kheer / Payatham paruppu Payasam
Broken wheat kheer / Godhumai Rrava Payasam
Jevvarisi payasam / Sago Kheer
Caramelized sugar paal Payasam
Thengai arisi payasam / coconut and rice kheer
Paal Payasam / Rice Kheer
Steel cut oatmeal kheer
Badam Kheer / Almond payasam
Carrot Kheer
Recipe
Ingredients
- ▢ 1 ½ cups Makhana /Fox nut / lotus seed
- ▢ 4 cups Whole milk
- ▢ 1 can Evaporated milk
- ▢ 10 Almond
- ▢ 1 cup Sugar adjust based on your preference
- ▢ ½ teaspoon Cardamom powder
- ▢ few Saffron optional
- ▢ 1 teaspoon Ghee
Instructions
- Measure the makhana / fox nut and chop it into halves or quarters. I just chopped them in halves.
- Soak the almonds in hot water for 30 minutes and peel it. Add a little water or milk and grind the almonds into a smooth paste.
- Heat the ghee in a pan and add the chopped fox nut. Roast them in low flame until they are light brown. This happens very quickly and hence make sure that you roast it in low flame.
- Remove the roasted fox nut / makhana in a plate and in the same pan, measure the milk and add the evaporated milk to it.
- Also add the ground almond paste to the milk and bring it to a boil. Simmer the heat and let the milk mixture reduce a bit to make it condensed and flavorful.
- Add the sugar to the milk and mix well to dissolve.
- Now add the roasted makhana to the milk and continue to cook until the makhanas soften and the milk condenses further.
- Add the cardamom powder and saffron threads and mix well.
- Remove from heat and serve warm or chilled!
Nutrition
More Payasam, Kheer and Pudding
- Carrot Kheer | Carrot Payasam
- Semiya Payasam | Vermicelli Kheer
- Turkish Semolina Pudding | Sutlu Irmik Tatlisi
- Thengai Paal Jevvarisi Payasam/Sago Kheer with Coconut Milk
Makhane ki Kheer | Phool Makhana Kheer | Fox Nut Pudding
Ingredients
- 1 ½ cups Makhana /Fox nut / lotus seed
- 4 cups Whole milk
- 1 can Evaporated milk
- 10 Almond
- 1 cup Sugar adjust based on your preference
- ½ teaspoon Cardamom powder
- few Saffron optional
- 1 teaspoon Ghee
Instructions
- Measure the makhana / fox nut and chop it into halves or quarters. I just chopped them in halves.
- Soak the almonds in hot water for 30 minutes and peel it. Add a little water or milk and grind the almonds into a smooth paste.
- Heat the ghee in a pan and add the chopped fox nut. Roast them in low flame until they are light brown. This happens very quickly and hence make sure that you roast it in low flame.
- Remove the roasted fox nut / makhana in a plate and in the same pan, measure the milk and add the evaporated milk to it.
- Also add the ground almond paste to the milk and bring it to a boil. Simmer the heat and let the milk mixture reduce a bit to make it condensed and flavorful.
- Add the sugar to the milk and mix well to dissolve.
- Now add the roasted makhana to the milk and continue to cook until the makhanas soften and the milk condenses further.
- Add the cardamom powder and saffron threads and mix well.
- Remove from heat and serve warm or chilled!
