Phool Makhana Kheer is a dessert & easily digestible.

Phool Makhana kheer Recipe


Phool Makhana Kheer is a dessert. This is frequently made during Navratri fasting or any Vrat. Phool Makhana is also called foxnuts or puffed lotus seeds. Phool Makhana is easily digestible.

PREP TIME 15 minutes
COOK TIME 20 minutes

SERVINGS 2 to 3

INGREDIENTS:

Phool Makhana 1 cup
Milk 2 cups/500 ml
Sugar 4 tbsp
Green cardamom (Choti Elaichi) 3-4
Cashews (Kaju) & Almonds (Badam) - 10-12  (blanched and sliced)
Golden raisins (Kishmish) 1 tbsp
Saffron (Kesar) 1 pinch
Ghee (clarified butter) 2 to 3Tsp

Method:

For roasting Phool Makhana and Cashews:

Heat 2 to 3 tsp ghee in a pan.
On a low flame, roast 1 cup Phool makhana and 10 to 12 cashews in ghee till the Phool makhanas become crunchy.
The cashews will also get golden. Stir often while roasting them.

Then remove them to a plate and keep aside.
For making Phool makhana kheer, heat 2 cups milk/500 ml in a saucepan or a thick bottomed pan.
Let the milk come to a boil.
Whilst the milk is getting heated up, reserve 1/3 cup Phool 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.
Grind to a fine powder.
When the milk comes to a boil, then add 4 tbsp sugar or add as per taste.
Add the ground powdered & the reserved 1/3 cup of Phool makhana in milk.
Simmer till the Phool makhana softens and the milk thickens a bit. About 9 to 10 minutes on a low to medium flame.
Scrape the evaporated milk solids from sides and add to the milk.
Lastly, add the golden cashews and raisins. If using blanched and sliced almonds, then you can add at this step.
Stir and simmer Phool makhana kheer for a minute.
Serve Phool makhana kheer warm or chilled. After chilling, the kheer's consistency thickens a bit.

Notice:


The process of making this Phool makhana kheer is much like other kheer recipes. It is very simple yet tasty & healthful kheer recipe that may be enjoyed on ordinary days as well.







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    Sumegha Bhatnagar

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