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Makhana Kheer Recipe | Lotus Seeds / Foxnuts Kheer

by Pradeep Mamgain
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Makhana Kheer recipe or Phool Makhana recipe is a delicious pudding for festival season and fasting months. Kheer pudding is loved by all across the Indian subcontinent. Be it Navratri, Ramadan, puja, or any celebratory occasion, Kheer finds its place in the platter.

Makhana Kheer Recipe | Lotus Seeds/Foxnuts Kheer

You can make this kheer as a Prasadam or serve post-dinner to your family and guests. It is a delicious pudding made of milk simmered till thick with puffed lotus seeds, nuts, and raisins flavored with cardamom and Kewda water.

Lotus seeds or Fox Nuts are packed with nutrients, making them extremely healthy. They are rich in fiber content and have a low glycemic index. As a result, they help you in maintaining glucose levels. Its anti-aging properties help you fight free radicals. Moreover, its fibers act as an absorbent that can help in treating diarrhea. Also, it helps in detoxifying the spleen which recycles RBCs.

They are beneficial to those who are suffering from high blood pressure, heart diseases, and obesity. Because they contain high magnesium and low sodium content. Calcium is an important nutrient for our body that plays an important role in improving bone strength. As a source of calcium, Makhana is good for your bones.

How to make makhana kheer

This is a summary. Be sure to scroll to the recipe card below for complete instructions.

  1. Roast lotus seeds in clarified butter.
  2. Make a coarse mixture, set aside.
  3. Roast nuts, set aside.
  4. Boil milk in a pan, reduce it by 25%.
  5. Add lotus seeds, simmer till it becomes thick.
  6. Add cardamom and kewda water for flavor.
  7. Let kheer cool down to the room temperature to form a creamy layer at the top.
  8. Mix the creamy layer with the rest of the kheer.

Ingredients

This is a summary. Be sure to scroll to the recipe card below for complete instructions.

  • lotus seeds (use good quality branded seeds)
  • clarified butter (for frying)
  • nuts (almond, cashew nut, walnut)
  • green cardamom and kewda water (for flavor)
  • sugar, milk (full fat), and raisins

Watch – How to make makhana kheer at home

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A Few Final Thoughts

These thoughts are also available in the recipe card so that you can print them:

  • Substitutions: A rolling in can be used to grind lotus seeds instead of a grinding jar.
  • Instead of adding whole or chopped almonds, you can make a paste of them to add to the consistency. Make sure, you soak almonds before making a paste.
Makhana Kheer Recipe | Lotus Seeds/Foxnuts Kheer

Finally, if you are looking for more sweet recipes, you’ll love:

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Makhana Kheer recipe or Phool Makhana recipe is a delicious pudding for festival season and fasting months. Enjoy this delicious recipe.Click to Tweet

Recipe Card For Makhana Kheer Recipe

Makhana Kheer Recipe | Lotus Seeds/Foxnuts Kheer

Pradeep Mamgain
Makhana Kheer recipe or Phool Makhana recipe is a delicious pudding for festival season and fasting months. Enjoy this delicious recipe.
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Sweet Dish
Cuisine Indian
Servings 4 People
Calories 395 kcal

Ingredients
  

  • 16 grams clarified butter (ghee) 1 tbsp
  • 22.5 grams lotus seed 1.5 cup
  • 1 liter milk full fat
  • 8 pcs saffron threads
  • 100 grams sugar little less than 1/2 cup
  • 5 pcs green cardamom crushed
  • 15 ml kewda water 1 tbsp
  • 20 grams almond
  • 16 grams cashew nut
  • 12 grams walnut halves
  • 15 grams raisins

Instructions
 

  • First of all, heat 8 g clarified butter in a Kadai. Pour in 22.5 g lotus seeds. Next, stir constantly till seeds become light brown and crunchy. Set aside.
  • Pour in roasted lotus seeds into a grinder jar. Make a coarse mixture.
  • Heat 8 g clarified butter in a Kadai. Next, add 20 g almonds and 16 g cashew nuts. Now, stir constantly until cashews become light brown. Add 12 g walnut and stir for another 30 seconds. Set aside.
  • Pour in 1 lt milk in a Kadai. Keep boiling milk until 75% of the original quantity remains. Add 8 to 10 saffron threads.
  • Add lotus seeds. Simmer Kheer till it becomes thick (approx 10 minutes). Add roasted nuts and 15 g raisins. Mix well.
  • Add 100 g sugar, mix well, and then cook for 10 minutes. Add crushed cardamom. 15 ml kewda water, and then mix well.
  • Let the kheer cool down to the room temperature. Mix the creamy layer with rest of the kheer.

Video

Notes

  • Substitutions: A rolling in can be used to grind lotus seeds instead of a grinding jar.
  • Instead of adding whole or chopped almonds, you can make a paste of them to add to the consistency. Make sure, you soak almonds before making a paste.
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