Makhana Payasam using Coconut milk & Jaggery | How to make Makhana Payasam using Coconut milk & Jaggery

By Sasmita Sahoo Samanta  |  23rd Mar 2018  |  
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  • Makhana Payasam using Coconut milk & Jaggery, How to make Makhana Payasam using Coconut milk & Jaggery
Makhana Payasam using Coconut milk & Jaggeryby Sasmita Sahoo Samanta
  • Prep Time

    5

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

3

0

About Makhana Payasam using Coconut milk & Jaggery Recipe

For navratri, I am here sharing a vegan and gluten free pudding or payasam as Makhana or puffed lotus seed payasam using coconut milk and jaggery for the celebration. Makhana kheer is often prepared as fasting foods during festivals like Navratri, Ekadashi etc. This time, I have preferred to make the kheer completely healthy, vegan and gluten free. One point to remember is that since coconut milk is being added here in the dish, so after addition don't overheat the payasam. Othewise the milk starts to curdle when cooked at high temperatures. This payasam / kheer is quite easy to cook and taste even yum when served hot, warm or cold.

Makhana Payasam using Coconut milk & Jaggery

Ingredients to make Makhana Payasam using Coconut milk & Jaggery

  • Makhana (puffed lotus seed) 1 cup
  • jaggery (grated) ½ cup
  • coconut milk 2 cup
  • cardamom powder 1.5 teaspoon
  • ghee 1 tablespoon
  • Nuts (cashew and raisin) As needed

How to make Makhana Payasam using Coconut milk & Jaggery

  1. First roughly chop all the lotus seeds or makhana and keep aside.
  2. Heat ghee in a pan and fry cashews, raisins until the raisins bubble up and become light brown in color.
  3. Drain all the fried nuts from ghee and keep aside.
  4. Next add all the roughly chopped makhanas to the same pan and fry until crisps with continuous stirring.
  5. Turn off heat, transfer the fried makhanas to a plate and keep aside.
  6. Put water, jaggery to the same pan and turn on heat.
  7. Soon jaggery will start melting.
  8. When jaggery is dissolved completely, turn off heat and strain the jaggery syrup to remove any impurities.
  9. Again put the jaggery syrup in the pan and turn on heat.
  10. Add fried makhana to the syrup.
  11. Stir and cook for 3 to 4 minutes over low-medium flame.
  12. Next add cardamom powder, fried nuts and mix everything well.
  13. Finally add coconut milk, give a quick stir till well combined and then turn off heat.
  14. Serve this makhana or lotus seed kheer using coconut milk warm or chilled !

My Tip:

Makhanas can be ground to a coarse mixture after frying. In this case, the final consistency of the kheer will be a bit thick. So adjust accordingly the thickness by adding water if desired. Else grind half of the makhana into coarse mixture and keep rest as it is.

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