Makhanas are puffed lotus seeds, just like pop corns are puffed corn kernels. Today is the second day of my Navratras and I decided to treat myself with Makhana Kheer today. My Mom usually roasted them in a couple of teaspoons of ghee and added salt and pepper – it made a nice munch. I believe makhanas are also added to a variety of curries but I have never tried it.
Delicious Phool Makhana Kheer Recipe (Foxnut)!
Cooking time: 40 mins
Serves: 4 – 6 people, depending how you use it
Phool Makhanas- 1 Cup
Milk- 500 ml
Sugar as per taste
Kesar – a few strands (optional)
Dry fruits and raisins (vertically cut almonds, pistachios, cashew nuts)
Ghee – 2 tsp (optional)
Cardamom Powder- 1/2 tsp (optional)
Boil the milk on medium flame and let it reduce to half or two third the quantity- as desired. You must keep stirring milk as it should not get burnt. As the milk is boiling, clean the makhanas (remove if there are any black shells- brown spots are fine). Cut them half. You can either fry them in a tsp ghee or simply roast them in a microwave or a saucepan.
Once they cool down they will become crisp. Take half of the makahanas and grind them coarsely in a food processor. Now add the powdered Makhanas and the whole ones to the milk and stir. After about ten minutes, add sugar, cardamom powder, dry fruits and kesar. Let the Kheer cook for another 10-15 minutes then take it off from the heat.
If you wish to- fry the makahanas and dry fruits in a couple of teaspoon ghee and then add them to the boiling milk.
Garnish with some dry fruits and serve chilled or warm as desired