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

Directions:
* 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.

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