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Sunday, January 12, 2020

Makhana Kheer / Makhane Ki Kheer

Phool makhana or the puffed lotus seeds are commonly used in some of the regions of India and Bihar is one of those states. This makhane ki kheer is commonly prepared during 'Makara Sankranti' in Bihar and obviously Jharkhand. This kheer was supposed to be a part of 'Indian Sweets and Snacks' that I posted during the September mega marathon. I resisted publishing it as I prepared a small portion of it and wasn't happy with the images. However I decided now to post it anyway since it perfectly fits the 'Festival Foods' theme this week.
The puffed lotus seeds is one of those ingredients that sound exotic and are healthy but got nothing to offer in the flavor department. They are basically bland on their own with a popcorn like texture. They can be toasted and spiced and eaten like a guilt free savory snack, can be used in curry recipes or to make this delicious kheer aka the Indian pudding. This kheer is simple, easy and quick to prepare. Toasted phool makhana can be finely chopped and added to the kheer if one prefers bite size bits in their kheer. Or 2/3rd portion of the makhana can be ground and added to the kheer to make it thicker. Addition of khoya is another yummy option to add body to the otherwise liquidy kheer. I saved a handful of makhana and powdered the rest to add it to the kheer. I also reduced the milk quantity by 1/3 portion by slowing heating it on low flame.   

Ingredients: (Yield 1.5 cups)
1 cup phool makhana / foxnuts / puffed lotus seeds
2 cups milk
Sugar to taste (I used about 8 Stevia packets.)
1/4 tsp. ground cardamom 
1 tbsp. raisins
1 tbsp. slivered almonds
1 tbsp. pistachios

* Heat milk in a pan preferably a non stick one on low flame, stirring occasionally to avoid scorching at the bottom. If planning to reduce the milk and thicken it, boil it longer. 
* Meanwhile, toast makhana on slow flame until they become crunchy. One will be able to crush it with fingers. Save a few and grind the remaining makhana finely.

* If not thickening milk then one can add the ground makhana to milk as soon as it comes to a boil. Also add sugar and the makhana that were not ground. 

* Cook on low flame stirring occasionally until the phool makhana softens about, about 7 to 8 minutes.
* Add cardamom, raisins and nuts and cook for a minute more. Turn off the stove and serve warm or chilled. The kheer slightly thickens after cooling.

This post is an entry for Blogging Marathon #108 under 'Festival Sweets' theme. Check what other marathoners are cooking, clicking at the link.


vaishali sabnani said...

Using stevia is a good idea to make sugar free desserts , somehow I just don’t like the flavor :(( . But I definitely like the makhana kheer it is delicious to the core .

Srivalli said...

The pictures look good Suma and the kheer an excellent one incorporating all those ingredients. I haven't tasted makhana yet.

Suma Gandlur said...

Vaishali, I haven't noticed any after taste in the case of Stevia, if that is what if you are talking about. I routinely use it when making kheers and haven't noticed any difference between sugar and stevia based kheers.

Harini R said...

Lovely kheer. We love makhana in both sweet and savory avatars. Regarding stevia - I have also heard of the aftertaste but I guess it depends on what variety of stevia one uses. Is that right?

Amara’s cooking said...

Never tasted makhana in a dessert. Kheer looks great Suma. I tried stevia in semiya kheer recently and didn't have after taste.

Saraswathi Ganeshan said...

I only used to Savory version of Makhana! Kheer sound new to me but easy and simple!

Sandhya Ramakrishnan said...

I also ust recently made makhane ka kheer and we loved it. So nutritious and a perfect recipe to make with makhana.

sushma said...

Kheer looks delicious Suma, am still experiments makhana in my kitchen, this is a great idea to try. Good one