Makhana Phirni Recipe
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). Here is how to make it.
Servings: 4 people
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.
Video
Nutrition
Calories: 144kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 1mg | Potassium: 14mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 2mg
