Phool Makhane Ki Kheer Recipe
Phool makhane are dried and puffed lotus seeds and are considered very light and healthy in India. As kids, we just used to love eating raw and crunchy makhane and they never seemed to fill you up. Makhane are considered a delicacy and are used in various different Indian recipes, in different Indian rituals and customs and are also good for eat during days of fasting.
As we say no Indian meal is complete without a dessert, Phool makhane ki kheer is one such creation which is loved by one and all and can be used as a dessert in an Indian meal. Just the presence of this kheer enhances the look of the dessert table and tempts you more and more towards itself. The taste comes from simmering pure desi ghee, cardamoms, kesar, dry fruits such as almonds and pistachios in boiled milk. The kheer is liked cold or hot based on personal choice. However, I recommend serving it cold, right out of the refrigerator. The kheer can be kept easily for 2-3 days when chilled. So go ahead and make your own phool makhane ki kheer with this easy to follow recipe and enjoy it as a dessert!
Ingredients needed for Phool Makhane Ki Kheer
- Full cream milk-1 and a 1/2 litres
- Makhane – 100 gm
- Chironji – 1/4 cup
- Grated coconut – 1/2 cup
- Dry dates – 2-3 (broken into pieces)
- Cashew nuts – 10-12 (chopped)
- Almonds – 10-12 (chopped)
- Raisins – 1/4 cup
- Sugar – 1 cup
- Saffron threads to garnish
How to make Phool Makhane Ki Kheer
- Heat milk in a heavy bottom pan.
- When the milk starts boiling, add makhane, grated coconut, chironji, cashew nuts and almonds.
- Simmer the heat and let the milk reduced to half.
- Add raisins.
- With the back of a ladle, crush the makhane a little bit.
- Add sugar.
- Boil for another 5 minutes.
- Garnish with kesar threads.
- Serve hot or chilled.