Phool Makhana Kheer (Makhane Ki Kheer)
Phool Makhana Kheer! It is rich and creamy sweet with deliciously irresistible flavours! Makhana kheer is generally prepared during Hindu fasting like Navratri, Janmashtami, shivratri, Ganesh Pooja etc. We can use it in sweets as well as savoury dishes.
During fasting, we consume most of the potatoes or sabudana recipes, which are loaded with carbohydrates. So, we needed to balance our diet by including makhana, dried fruits, nuts, and fresh fruits in our vrat(Upwas) diet.
Makhana Kheer is a Quick and Easy to make Indian dessert. It is loaded with irresistible flavours. It can also be transformed from milk-based kheer into vegan easily.
What is Makhana?
Makhana or phool makhana is also known as foxnuts or puffed lotus seeds. These foxnuts are very healthy and easily digestible.
Makhane is loaded with calcium and anti-inflammatory properties, they are considered a superfood ingredient in traditional Indian cuisine.
How to Make Instant Phool Makhana Kheer with Condense Milk step by step with photo:
Ingredients:
Makhana – Makhana is also called puffed lotus seeds, phool makhana, fox nuts etc.
Full-fat Milk – Use whole milk for the best result. Full-fat milk tastes fresh and creamy.
Nuts – I like to use almonds, cashew nuts, and pistachios. You can also add walnuts and seeds like melon seeds or sunflower seeds etc. as per your taste.
Ghee – Traditionally, we prepare it with ghee, but you can replace it with coconut oil for a vegan version.
Flavouring- Saffron, cardamom powder, kewra or rose essence are traditional and popular flavouring agents of India Desserts.
Saffron: Saffron gives the recipe a wonderful flavour, colour, and aroma that makes it more irresistible.
Milk Powder — Milk Powder brings a rich taste and the creamiest texture to the recipe.
Method:
- Heat ghee in a heavy-bottom pan over medium heat.
Once the ghee melts, add makhana and roast on medium heat until crispy.
Keep stirring while roasting. - Note – You can use this roasted whole makhana to make the kheer or crush them roughly with a mortar and pestle or in a grinder jar.
*Crushed makhana will make the kheer creamier. That is why I am using 50:50, half crushed and half whole.
- Add milk and water to the pan and bring it to a boil over medium heat.
- Keep stirring very frequently to avoid milk from scorching.
- Once the milk comes to a boil, reduce the flame, and cook for 5 minutes.
- Now, place the roasted makhana into the milk pan.
- Add saffron to the makhana pan and bring it to a boil over medium heat cook until kheer thickens (5-8 minutes). Keep stirring frequently while cooking.
- Keep stirring very frequently to avoid milk from scorching.
- Add Sugar or condensed milk and cook for 2-3 minutes over medium heat.
- Now, Add Nutmeg powder, almond slivers and pistachio slivers and cook for another 2 minutes.
- Keep scraping the milk at regular intervals that have solidified and collected on the sides of the pan and mix it with kheer.
- Makhana Kheer is ready to serve.
- Garnish it with more slivered nuts and serve hot or chilled.
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Suggestions:
Saffron: Saffron strands are optional but highly recommended.
Sago Makhana: You can add ½ cup soaked sabudana (sago) along with makhana and make sabudana makhana kheer.
Vegan: If you want a vegan version, use coconut oil instead of ghee and dairy-free milk like almond or coconut milk.
Nuts: You can adjust nuts as per your taste and availability for more tasty and textured.
For flavour: As per your choice, you can add a few drops of kewra/rose water or a pinch of cinnamon or nutmeg powder.
Sweetener: Instead of condensed milk, you can also use Jaggery or sugar as a sweetener.
Serving: You can serve makhana ki kheer warm or chilled.
Jaggery — Do not add jaggery to the simmering milk, as this will cause the milk to curdle. Switch off the flame and then slowly add the jaggery while stirring continuously.
Creamy and smooth consistency — I coarsely pound some of the roasted makhanas with the rolling pin and add them along with the whole roasted makhanas. These coarsely crushed makhanas add a nice creamy smooth consistency to the Makhana kheer.
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FAQ Related Instant Phool Makhana Kheer with Condense Milk
To make a vegan Makhana kheer, replace ghee with vegan butter or coconut oil and whole milk with any plant-based milk like coconut milk, almond milk, or soy milk. You can use maple syrup or date paste for dark and robust flavours.
To make it healthier, You have to replace sugar with jaggery to sweeten the kheer. Prepare the kheer as mentioned in the recipe. Once it gets ready, remove the pan from the heat and add crushed or jaggery powder into the kheer.
*Never add jaggery to the kheer while cooking because it may curdle.
For more recipes from this blog you might like please check:
Ragi Ladoo
Kesar Peda
Shahi Tukda
Phool Makhana Kheer (Makhane Ki Kheer)
Materials
- 1 tablespoons ghee
- 1 cup makhana foxnuts, puffed lotus seeds
- 500 ml full-fat milk
- 10-15 strands of saffron optional
- 1.5 tablespoon slivered almonds
- 1.5 tablespoon slivered pistachios
- sugar to taste
- 1/4 teaspoon nutmeg powder
Instructions
- Heat ghee in a heavy-bottom pan over medium heat.
- Once the ghee melts, add makhana and roast on medium heat until crispy.
- Keep stirring while roasting.
- Note – You can use this roasted whole makhana to make the kheer or crush them roughly with a mortar and pestle or in a grinder jar.
- *Crushed makhana will make the kheer creamier. That is why I am using 50:50, half crushed and half whole.
- Add milk and water to the pan and bring it to a boil over medium heat.
- Keep stirring very frequently to avoid milk from scorching.
- Once the milk comes to a boil, reduce the flame, and cook for 5 minutes.
- Now, place the roasted makhana into the milk pan.
- Add saffron to the makhana pan and bring it to a boil over medium heat cook until kheer thickens (5-8 minutes). Keep stirring frequently while cooking.
- Keep stirring very frequently to avoid milk from scorching.
- Add Sugar or condensed milk and cook for 2-3 minutes over medium heat.
- Now, Add Nutmeg powder, almond slivers and pistachio slivers and cook for another 2 minutes.
- Keep scraping the milk at regular intervals that have solidified and collected on the sides of the pan and mix it with kheer.
- Makhana Kheer is ready to serve.
- Garnish it with more slivered nuts and serve hot or chilled.
Video
Notes
You can also use cashew nuts, raisins, walnuts, pine nuts, melon seeds, or sunflower seeds in this recipe. You can also flavour the kheer with cardamom powder or a few drops of rose water or kewra essence. We can also use jaggery powder or condensed milk instead of sugar. Storage Suggestions Makhana Kheer can be refrigerated in an airtight container for 2-3 days.
