MAKHANE KI KHEER | PHOOL MAKHANA KHEER | FOX NUT PUDDING

Navratri is one of the most awaited festivals of Hindus. Sattvic food is eaten over these nine days that is good, positive and energetic in all ways. Sattvic food helps you cleanse all the toxins you have accumulated in half the year as Navratra comes twice a year.

Delicious phool makhana kheer which is mouth-watering. The kheer has a lovely aroma of makhana and saffron which makes it best.

Makhana has protein, potassium, phosphorus, carbohydrates, fiber, magnesium, iron and zinc. All this makes it a best snack option. Makhana by itself has no flavor or taste but can easily take up any flavor that it is cooked with. Makhana Kheer here, is made from Phool Makhana (popped lotus seed) that has been cultivated in India for centuries and is consumed in many forms.

There are different ways, how everyone makes their Makhana kheer. Some grind a part of it to thicken the milk mixture and some add it whole. Some chopped the makhana in half and used it. Some also ground a few almonds and used it to flavor the kheer. The chewy texture of the makhana pieces in the kheer and the almonds, cardamom and saffron really flavored the kheer.

INGREDIENTS TO MAKE MAKHANE KI KHEER –

• Makhana /Fox nut / lotus seed - 1 1/2 cups
• Whole milk - 4 cups
• Evaporated milk - 1 can
• Almond - 10 to 12
• Golden raisins - 1 tablespoon
• Sugar - 1 cup (adjust based on your preference)
• Cardamom powder - 1/2 tsp
• Saffron - few threads (optional)
• Ghee - 1 tsp

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PROCEDURE TO MAKE MAKHANE KI KHEER –

Roasting Makhana And Cashews:

1. Heat 2 to 3 tsp ghee in a pan.
2. Add the phool makhana and cashews.
3. On a low flame, roast 1 cup phool makhana and 10 to 12 cashews in ghee till the makhanas become crunchy.
4. The cashews will also get golden. Stir often while roasting them.
5. Then remove them in a plate and keep aside.
   
   
   

Making Makhane Ki Kheer:

1. Heat 2 cups milk/500 ml in a sauce pan or a thick bottomed pan.
2. Stir at intervals so that the milk does not scorch from bottom.
3. Let the milk come to a boil.
4. Whilst the milk is getting heated up, reserve 1/3 cup makhana and add the remaining in a grinder or blender jar. Add cardamom seeds from 4 cardamom pods along with a pinch of saffron strands.
5. Grind to a fine powder.
6. When the milk comes to a boil, then add 3.5 to 4 tbsp sugar or add as per taste.
7. Add the ground powdered makhana.
8. Then the reserved 1/3 cup makhana.
9. Stir very well.
10. Simmer till the makhane softens and the milk thickens a bit. About 9 to 10 minutes on a low to medium flame.
11. Scrape the evaporated milk solids from sides and add to the milk.
12. Lastly add the golden cashews and raisins. If using blanched and sliced almonds, then you can add at this step.
13. Stir and simmer the kheer for a minute then tun off the flame.

Serve makhane ki kheer hot or warm or chilled. After chilling, the kheer's consistency thickens a bit.

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