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