Phool Makhana Kheer (Makhane ki Kheer) is a creamy Indian pudding made using puffed lotus seeds (phool makhana, fox nuts), milk, sugar, and dry fruits. It is a delicious dessert that can be served on any occasion, especially for vrat or fasting days. Here is how to make it.
15-20strandssaffronoptional but highly recommended
2tablespoonsslivered almonds
2tablespoonsslivered cashew nuts
2tablespoonsslivered pistachios
2tablespoonswhole raisins
¼cupwhite granulated sugar
2-3green cardamomscrushed
Instructions
Heat ghee in a heavy bottom pan over medium heat.
Once the ghee is hot, add makhana and roast on medium heat until crispy. Stir continuously while roasting.
Note – At this point, you can either use this roasted whole makhana to make the kheer as I did or crush them roughly in a mortar and pestle. Crushed makhana will make the kheer creamier. If you are crushing the makhana, then crush them and add them back to the same pan.
Add milk and saffron (optional) to the pan, over the makhana, and bring it to a boil over medium heat.
Stir very frequently to avoid milk from scorching.
Once the milk comes to a boil, reduce the heat to low and cook for 10-12 minutes.
Add almonds, cashew nuts, pistachios, and raisins and cook until kheer thickens (10-12 minutes). Stir frequently while cooking.
Keep scraping the milk at regular intervals that have solidified and collected on the sides of the pan and mix it with kheer.
Add sugar and green cardamoms and cook for another 2-3 minutes.
Kheer is ready. Garnish it with more slivered nuts and serve hot or chilled.
Note - The kheer will thicken slightly once cooled.
Make sure the makhana are fresh and not rancid.This recipe can be easily doubled or tripled.You can add walnuts, pine nuts, melon seeds, or sunflower seeds to this recipe.You can also flavor the kheer with a few drops of rose water or kewra essence.