Makhana Phirni Recipe
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Makhana Phirni is a delicious twist on the classic Phirni recipe. Instead of rice, roasted makhana (foxnuts) are added to milk. The Phirni is flavored with saffron strands (kesar), giving it a lovely color. It is perfect for festivals, special occasions, and vrat (Hindu fasting days).
Here are some more variations of Phirni that you may like: Thandai Phirni and Mango Phirni.
Table of Contents
I love makhana and am always on the lookout to include it in my recipes. I tried Makhana Bhel and Makhana Raita recently, and they were a big hit in my house. And then for Navratri, I tried this Makhana Phirni. It is a close cousin of my Makhana Kheer Recipe, but still very different in taste and texture. Do give it a try!
Ingredients
- Ghee – For the best result, roast the makhana in ghee. For a vegan option, replace ghee with coconut oil.
- Makhana, also known as fox nuts or lotus seeds, is easily available at any Indian grocery store or online grocery portals.
- Milk – Use whole milk (full-fat milk) for the rich and creamy texture. For a vegan version, you can use any plant-based milk, such as almond milk, coconut milk, or soy milk.
- Saffron – Use good-quality saffron strands.
- Sugar – Adjust it according to your taste and preference.
- Cardamom Powder – If you don’t have cardamom powder, crush the green cardamom seeds to use in the phirni.
- Nuts – Garnish with slivered nuts such as almonds and pistachios. To make it look appealing, top it with dried rose petals.
How To Make Kesar Makhana Phirni
Step 1: Heat 2 tablespoon ghee in a pan over medium heat.
Step 2: Once the ghee is hot, add 2 cups of makhana and fry until crisp, stirring frequently (3-4 minutes).
Step 3: Remove the pan from the heat and let the makhana cool down. Add the roasted makhana to a ziplock bag, then seal it.
Step 4: Crush the makhana using a rolling pin to make a coarse powder. Set aside.
Step 5: Heat 4 cups of whole milk in a pan over medium-high heat.
Step 6: Once the milk comes to a boil, reduce the heat to low. Add 10-12 saffron strands to the pan and cook until the milk is reduced to almost half (15-20 minutes). Stir frequently to avoid scorching the milk at the bottom of the pan.
Step 7: Add the makhana powder to the milk and cook until the mixture reaches a thick custard-like consistency (15-20 minutes). Stir frequently throughout cooking.
Step 8: Add ¼ cup of granulated white sugar and 1 teaspoon cardamom powder, and cook for another minute.
Step 9: Check for sugar and add more if needed. Remove the pan from the heat and transfer the phirni into clay serving bowls. Chill the phirni for 3-4 hours. Garnish with almond and pistachio slivers and serve chilled.
Serving Suggestions
Makhana Phirni is always served chilled.
I recommend serving phirni in earthen bowls, as they absorb the extra moisture, making the phirni thicker and creamier.
If you do not have earthen bowls, you can serve them in regular bowls. Before serving, garnish with slivered nuts and dried rose petals. If you want to store them in earthen bowls, cover each bowl with cling wrap and refrigerate for 2-3 days.
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Makhana Phirni Recipe
Ingredients
- 2 tablespoons ghee (replace with coconut oil for vegan)
- 2 cups makhana (fox nuts, lotus seeds)
- 4 cups whole milk (full fat milk) (use plant-based milk for vegan)
- 10-12 saffron strands
- ¼ cup granulated white sugar (or to taste)
- 1 teaspoon cardamom powder
- almond and pistachio slivers (for garnishing)
Instructions
- Heat ghee in a pan over medium heat.
- Once the ghee is hot, add makhana and fry until they are crisp, stirring frequently (3-4 minutes).
- Remove the pan from the heat and let the makhana cool down.
- Add the roasted makhana to a ziplock bag and seal the bag.
- Crush the makhana using a rolling pin to make a coarse powder. Set aside.
- Heat milk in a pan over medium-high heat.
- Once the milk comes to a boil, reduce the heat to low.
- Add saffron strands to the pan and cook until the milk is reduced to almost half (15-20 minutes). Stir frequently to avoid scorching at the bottom of the pan.
- Add the makhana powder to the milk and cook until the mixture reaches a thick custard-like consistency (15-20 minutes). Stir frequently throughout cooking.
- Add sugar and cardamom powder and cook for another minute.
- Check for sugar and add more if needed.
- Remove the pan from the heat and transfer the phirni into clay serving bowls.
- Chill the phirni for 3-4 hours. Garnish with almond and pistachio slivers and serve chilled.