Phool Makhana Kheer
Fasting Sweets

Phool Makhana ki 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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