Phool Makhana Kheer | Puffed Lotus Seeds Kheer(Sweet)

Blogosphere is currently flooded with lots of Diwali recipes. While the Diwali festival is meant to be celebrated with lots of sweets and savories, I limit myself with one variety of sweet and savory each.

Lotus seeds/makhana is a good source of calcium and also you can make various items like kheer,snack or curry with it.It is mostly used during fasting days especially in north India.This kheer is very easy to prepare and it is very light and tasty.I generally add lots of dry fruits to it as I like the taste and crunch of them in each and every spoonful of kheer.Though the process to make this kheer is similar to that of other kheer recipes, I wanted to share some tips and hence thought of posting this. Let us take a peek into the recipe.

Phool Makhana Kheer | Lotus Seeds Kheer Recipe:
(Serves 2-3)

Ingredients:
1 cup Phool makhana/Puffed lotus seeds
1/2 litre full fat milk/low fat milk
5-6 tbsp Condensed milk or 1/4 cup Sugar
2-3 tbsp chopped Cashewnuts
2 tbsp chopped Almonds
1 tsp Pistachios,sliced(for garnish)
15-18 Raisins
1/2 tsp Elaichi powder
6-7 strands of Saffron
2 tbsp Ghee
Method:

• Boil milk until it reduces to half and thick by stirring it occasionally taking care that the milk does not get burnt at the bottom.
• Tear puffed lotus seeds into halves using knife or hands.
• Heat ghee in a small kadai and add chopped almonds and cashew nuts and fry until light golden brown and remove them into a plate.
• Add raisins and fry until they bubble up and remove them aside.
• In the remaining ghee add the torn puffed lotus seeds and fry until they are slightly crisp and light brown in color.
• Take half the portion and grind it to a fine powder.
• Add the remaining half fried lotus seeds and ground lotus seeds powder to the milk and boil until it is soft,it takes around 7-8 mins.
• Add condensed milk(or sugar) to it and also the saffron strands(dissolved in 2 tsp milk) to it and boil for 5-7 mins.
• Add elaichi powder to it and also fried dry fruits to it and boil for 2 mins.
• Pour into individuals bowls.Garnish with finely sliced pistachios.

Serve it hot/warm/cold.

Notes:

1. You can avoid grinding lotus seeds,but I recommend to do this as it gives the thickness to the kheer.If you wish you can even add 1/2 tsp cornflour (mixed with 1 tbsp milk) to the milk while it is boiling for thickness.
   
2. You can use condensed milk or sugar according to your choice.Also add the required quantity of condensed milk/sugar according to your preference.
3. Though we add less ghee,it floats on top giving us a feeling of rich dessert.

I am sending this to Pari's 'Only-Sweets and Desserts' event which is being hosted by Gayathri.