Phool Makhane Ki Kheer | Puffed Lotus Seed Kheer | How to make Phool Makhane Ki Kheer | Puffed Lotus Seed Kheer

By Tikuli Dogra  |  5th Jul 2016  |  
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  • Phool Makhane Ki Kheer |  Puffed Lotus Seed Kheer, How to make Phool Makhane Ki Kheer |  Puffed Lotus Seed Kheer
Phool Makhane Ki Kheer | Puffed Lotus Seed Kheerby Tikuli Dogra
  • Prep Time

    10

    mins
  • Cook Time

    60

    mins
  • Serves

    5

    People

12

0





About Phool Makhane Ki Kheer | Puffed Lotus Seed Kheer Recipe

This heirloom recipe comes from my father's side of family. Kayastha of Uttar Pradesh pride themselves in many such lip smacking delicacies. Here is a recipe for a rich, flavorful dessert from our kitchen to yours.

Phool Makhane Ki Kheer | Puffed Lotus Seed Kheer is delicious and authentic dish. Phool Makhane Ki Kheer | Puffed Lotus Seed Kheer by Tikuli Dogra is a great option when you want something interesting to eat at home. Restaurant style Phool Makhane Ki Kheer | Puffed Lotus Seed Kheer is liked by most people . The preparation time of this recipe is 10 minutes and it takes 60 minutes to cook it properly. Phool Makhane Ki Kheer | Puffed Lotus Seed Kheer is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Phool Makhane Ki Kheer | Puffed Lotus Seed Kheer. Phool Makhane Ki Kheer | Puffed Lotus Seed Kheer is an amazing dish which is perfectly appropriate for any occasion. Phool Makhane Ki Kheer | Puffed Lotus Seed Kheer is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Phool Makhane Ki Kheer | Puffed Lotus Seed Kheer at your home.

Phool Makhane Ki Kheer | Puffed Lotus Seed Kheer

Ingredients to make Phool Makhane Ki Kheer | Puffed Lotus Seed Kheer

  • Phool Makhana (Puffed Lotus Seeds) – 1 Cup (Pick only light and nicely puffed ones)
  • Full Fat Milk - 1 L
  • Fresh Malai - 2-3 tablespoon (beaten)
  • Sugar - 1/4 cup
  • Mixed Dry Fruits ( Almonds, cashews ) - 1/3 Cup Chopped Combined
  • Raisins - 1/4 Cup ( soaked in little water)
  • Saffron - Few Strands (soaked in a teaspoon of warm milk)
  • Fresh Green Cardamom Powder - 1/2 Teaspoon
  • Chironji - 1 tablespoon
  • Melon Seeds - 1 Teaspoon
  • Pistachios - 1 tablespoon (optional)
  • Ghee ( Clarified Butter) - 1 tablesspoon
  • Nutmeg Powder - a pinch

How to make Phool Makhane Ki Kheer | Puffed Lotus Seed Kheer

  1. Pour milk in a heavy bottom deep pan and put it on high flame to boil.
  2. Once the milk boils turn the heat to low and simmer the milk so it begins to reduce on slow heat. Keep stirring now and then to avoid burnt milk sticking to the pan.
  3. Add freshly ground green cardamom seeds powder to it.
  4. Put another heavy bottom saucepan on low heat, add ghee and when it warms up add the puffed lotus seeds or phool makhana.
  5. Fry them till they are pinkish brown and crisp. They shouldn't burn.
  6. Remove from pan and keep aside.
  7. In the same pan roast chironji and melon seeds if using. Once aromatic, remove it in a bowl for later use.
  8. Roughly crush the puffed roasted nuts so that some are powdered and others half broken. Leave some of them whole.
  9. Chop all the dry fruits roughly. You can roast / pan fry them if you like.
  10. Once the milk is reduced to half add the chopped dry fruits and crushed makhanas to it and stir occasionally so the kheer doesn't stick to the pan.
  11. Cook the kheer for another 15-20 minutes till it thickens slightly and the makhanas absorb the rich condensed milk.
  12. I turn off the heat at this point and let the kheer sit for at least 20 minutes so the makhanas soak up as much milk as they can.
  13. Once the sugar is added the soaking process will reduce. This process makes the kheer richer and creamier.
  14. Now stir the kheer and if it is very thick you can add a little more hot milk to it.
  15. Add 2-4 tablespoons of fresh malai and put it back on low heat to simmer.
  16. Add nutmeg powder, saffron, chironji and sugar at this stage.
  17. Sir well and cook for a few more minutes then turn off the stove.
  18. Garnish with more chopped dry fruits and raisins and serve it warm or chilled.

My Tip:

This memorable dessert tastes best when served warm. The makhanas are soft and gooey, the milk rich and flavorful, the dry fruits add just the right crunch to the kheer and the saffron makes it aesthetically gorgeous. When chilled the makhanas become chewy which is a put off at least for me. Pairs well with chana ghooghri and poori. That is the traditional way to have it. Try not to rind the roasted makhanas. Use a rolling pin or a grinding stone for this. Makhanas soak up a lot of milk so keep some warm milk aside to add to the kheer if it thickens too much.

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