Makhana Kheer Recipe | Lotus Seeds/Foxnuts Kheer
Makhana Kheer recipe or Phool Makhana recipe is a delicious pudding for festival season and fasting months. Enjoy this delicious recipe.
Servings: 4 People
- 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
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.
- 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.
Calories: 395kcal | Carbohydrates: 48g | Protein: 11g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 113mg | Potassium: 561mg | Fiber: 2g | Sugar: 38g | Vitamin A: 405µg | Vitamin B6: 1mg | Vitamin B12: 1µg | Vitamin C: 2mg | Vitamin D: 3µg | Vitamin E: 1mg | Vitamin K: 2µg | Calcium: 313mg | Copper: 1mg | Iron: 1mg | Magnesium: 76mg | Phosphorus: 311mg | Zinc: 2mg