Kesar Makhana Phirni is a delicious twist on the classic Phirni recipe where instead of rice, roasted makhana (foxnuts) are added to milk. It is a perfect recipe to make for festivals, special occasions, and vrat (Hindu fasting days) (Vegetarian, Gluten-Free).
Jump to:
About Kesar Makhana Phirni
Kesar Makhana Phirni is a delicious take on the classic Phirni recipe where instead of rice, roasted and crushed makhana (foxnuts) are added to it.
The Phirni is flavored with saffron strands (kesar) which also gives it a lovely color.
It is popularly served for festivals, special occasions, and vrat days (Hindu fasting).
You can double or triple the recipe if making for a bigger crowd.
This recipe is vegetarian and gluten-free.
Here are some more variations of Phirni that you may like
Ingredients
Ghee – Use ghee to roast the makhana for the best result. You can replace ghee with coconut oil for a vegan option.
Makhana – Makhana, also known as fox nuts or lotus seeds are easily available at any Indian grocery store or even at online grocery portals.
They are a superfood loaded with many health benefits. This sweet dish is a great way to include them in your everyday diet.
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 it with slivered nuts such as almonds and pistachios. You can also top it with some dried rose petals to make it look appealing.
How To Make Kesar Makhana Phirni
Heat 2 tablespoon ghee in a pan over medium heat.
Once the ghee is hot, add 2 cups of 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 1 liter whole milk in a pan over medium-high heat.
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.
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 ¼ cup of granulated white sugar and 1 teaspoon 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.
Serving Suggestions
Makhana Phirni is always served chilled.
I would recommend you serve phirni in earthen bowls, as they absorb the extra moisture and makes the phirni thicker and creamier.
If you do not have earthen bowls, you can serve it in regular serving bowls. Do not forget to garnish it with slivered nuts and dried rose petals before serving.
Storage Suggestions
Makhana Phirni can be stored in the refrigerator in an airtight container for 2-3 days.
If you want to store them in earthen bowls, then cover each bowl with cling wrap and refrigerate.
You Might Also Like
Recipe Card
Kesar Makhana Phirni Recipe
Ingredients
- 2 tablespoons ghee (replace with coconut oil for vegan)
- 2 cups makhana (fox nuts, lotus seeds)
- 1 litre 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 & 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.
Did you make this recipe? Let me know!