Meena's Taste Mantra

Phool Makhana Kheer - A wonderful Naivedhyam | Prasad during Vrats | Fasts

Phool Makhana | Makhana | Lotus Seed | Foxnut has many health benefits. It is low in calories, great anti oxidant, lots of fiber and is said to reduce heat. Added to this, many delicious recipes can be made from this wonderful Lotus Seed.

I love Foxnut and this is something I like to snack on. We make few recipes from this and since Amma Appa also love it, it has become another healthier option for us. A typical TamBrahm household may not use this as this is a traditional ingredient of Kashmir. But thanks to the availability and the willingness to adapt to healthier alternatives, we chanced to come across this wonderful ingredient.

Today being the start of Chaitra Navratri, Amma wanted to make a sweet and what better way than to make this delicious Kheer | Payasam. Today is also being celebrated as Gudi Padva, Cheti Chaand, Ugadi and Navroz - New year! Whatever be the occasion, we love to celebrate, give our regards and respects to the Great Almighty and be thankful to HIM for all the wonderful things he continually bestows on us!

INGREDIENTS

1 cup, heaped, Phool Makhana | Puffed Lotus Seed

500 ml Milk (2 1/2 cups)

1 tblsp Sugar | to taste

1/4 tsp Elaichi | Cardamom Powder

1/2 tsp Homemade Ghee | Clarified Butter

10 Raisins

5 Cashew Nuts, chopped

5 Almonds, chopped

METHOD

In a pan, heat ghee and roast phool makhana till they become crisp. This should take less than two minutes. Transfer to a plate and keep aside.
In the same pan, roast the chopped cashew nuts and almonds and keep aside. Then roast the raisins and keep aside.
In a thick bottomed vessel, keep the milk to boil and let it reduce to 3/4 th.
Add roasted makhana and the roasted nuts and raisins. Mix well.
Add elaichi powder and sugar. Mix well.
After 2 minutes, switch off the gas.
Serve Phool Makhana Kheer hot | cold.

This Kheer is very delicious and easy to make. This can be made during Navratris as an offering to the Goddess. Any time a sweet beckons you can make this and relish.

We love to keep the Makhanas whole...other alternatives are to chop them roughly and then roast or once roasted to make a powder of them and then make kheer.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.