Phool Makhana Kheer

Phool Makhana Kheer

In English, this dry fruit is known as Foxnut or Lotus seed and in hindi it is called phool makhana. Roasted phool makhana is a popular fasting food. It has numerous health benefits and is full of nutrition.

  • It is good source of calcium, protein, carbohydrates, iron, zinc, potassium and phosphorus.
  • It is high in fibre and low in calories.
  • It is low in sodium and high in magnesium, which makes it beneficial for those suffering from heart disease, high blood pressure, diabetes and obesity.
  • It contains anti aging enzymes too!

Phool makhana ki kheer is a traditional phalahari recipe which is healthy, delicious and suitable for every vrat. The recipe is very simple and easy.

Ingredients – (for 2 servings)

  • Milk                                  – 1/2 litre
  • Phool makhana( fox nut)  – 2 tea cup
  • Sugar                                – 3 tbsp
  • Badam ( almonds)            – 3 to 4
  • Kaju (cashewnut)              – 3 to 4
  • Pista (pistachio)              – 3 to 4
  • Kishmish (raisins)              – 10 to 15
  • Chironji (charoli)             – 10 to 12
  • Desi ghee                          – 1 tsp
  • Kesar (saffron) threads     – 5 to 7
  • Cardamom powder (elaichi)- 1/2 tsp
Ingredients for Phool Makhana Kheer

Ingredients for Phool Makhana Kheer

Prepartion-

  • Dry roast phool makhana on medium flame till they become crunchy.
  • After phool makhana cools down, take it all in a blender and pulse grind it coarsely.
  • Chop almonda, cashewnuts and pistachios.
  • Soak saffron in 1 tsp warm milk and crush it.

Method –

  • Heat milk in heavy bottom pan.
  • When milk starts to boil, add phool makhana and desi ghee.
  • Stir in between so that milk does not scroched from bottom.
  • Simmer the kheer on low flame till it thickens, it takes 12 to 15 minutes.
  • In between, keep scratching off milk solids from sides in the pan and put them back in the milk.
  • Now add sugar and simmer the kheer for 1 to 2 minutes, add cardamom powder, saffron, chironji, raisins and some nuts. (Keep some dry fruits aside for garnishing)
  • Switch off the flame.
  • Transfer kheer to the serving bowl and garnish it with dry fruits.
  • Kheer is ready! Serve it hot, warm or chilled, it tastes good either way.
Phool Makhana Kheer

Phool Makhana Kheer

Note-

  • After chilling the consistency of the kheer thickens. Adjust it by adding some milk.
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