Phool Makhana Ki Kheer
Phool Makhana are low in cholesterol, fat and sodium, making them an ideal snack for untimely hunger pangs. They are also gluten-free, protein-rich and high in carbohydrates. Moreover, makhanas are known to help loose weight. If eaten in the right quantity and right manner, makhanas may stimulate your weight loss journey.
Ingredients
- 1 cup Makhana (foxnuts or phool makhana)
- 2 cups Milk
- 3-4 Cardamom – husked and powdered in a mortar-pestle
- 10-12 Cashews or Almonds – blanched and sliced
- 1 tbsp Golden raisins
- 3.5 to 4 tbsp or as required Sugar
- 3-4 strands Saffron
- 2-3 tsp Ghee (clarified butter)
Instructions
- Roasting Makhana And Cashews:
- Heat 2 to 3 tsp ghee in a pan. Add the phool makhana and cashews.
- On a low flame, roast 1 cup phool makhana and 10 to 12 cashews in ghee till the makhanas become crunchy.
- The cashews will also get golden. Stir often while roasting them.
- Then remove them in a plate and keep aside.
- Making Makhane Ki Kheer:
- Heat 2 cups (500 ml) milk in a sauce pan or a thick bottomed pan.
- Stir at intervals so that the milk does not scorch from bottom.
- Let the milk come to a boil. Whilst the milk is getting heated up, reserve 1/3 cup makhana and add the remaining in a grinder or blender jar. Add cardamom seeds from 4 cardamom pods along with a pinch of saffron strands.
- Grind to a fine powder.
- When the milk comes to a boil, then add 3.5 to 4 tbsp sugar or add as per taste.
- Add the ground powdered makhana. Then the reserved 1/3 cup makhana. Stir very well.
- Simmer till the makhane softens and the milk thickens a bit. About 9 to 10 minutes on a low to medium flame.
- Scrape the evaporated milk solids from sides and add to the milk.
- Lastly add the golden cashews and raisins. If using blanched and sliced almonds, then you can add at this step.
- Stir and simmer the kheer for a minute. Serve makhane ki kheer hot or warm or chilled. After chilling, the kheer's consistency thickens a bit.
