This rich, easy to make and creamy phool makana / puffed lotus seed kheer is usually prepared during Vrat or Navarathiri fasting in North India.
Here is another suitable occasion that I found to post this recipe, for you all to try; on 8th March, International Womens Day, the day to celebrate our empowerment and equality for the progress of humanity!
I hope you all will try this out to celebrate the day, along with your family! And of course, on every other occasion.
Recipe for Phool Makhana Kheer
Recipe type: Dessert / Kheer
Ingredients:
Puffed lotus seed - 1 cup
Milk - ½ liter
Condensed milk - 4 to 5 tbsp
Sugar - 3 to 4 tbsp
Cashew nuts - 15 to 20
Raisins – 5 to 10 pieces
Directions:
Heat ghee in a heavy bottomed pan; add cashews and fry till colour changes into golden brown colour.
In the same pan ; add little ghee and fry the raisins till it plump up. Keep aside.
Heat ghee in a pan, fry the makhana till it turns slightly golden brown in colour or till turns crisp.
Reserve some makhana and grind the remaining into coarse powder.
Heat milk in a open pan and allow to boil in medium flame, till milk reduces to half th of the quantity and looks creamy.
Once it is done, add the fried and grounded makhana; allow to cook till it becomes soft.
Then, add sugar and condensed milk, give a thorough mix; allow to cook for another 5 – 10 minutes in medium flame.
Before taking out from the pan add cardamom powder, roasted raisins and cashews.
Serve warm or chilled.
Note:
When the payasam is cooled, it tends to get thick. So before serving add some milk till it reaches the desired consistency you prefered.
You may increase or decrease the amount of sugar and condensed milk to suit your taste.
Here is another suitable occasion that I found to post this recipe, for you all to try; on 8th March, International Womens Day, the day to celebrate our empowerment and equality for the progress of humanity!
I hope you all will try this out to celebrate the day, along with your family! And of course, on every other occasion.
PREP TIME
10min
COOK TIME
TOTAL TIME
40 mins
Recipe type: Dessert / Kheer
Cuisine: Indian
Serves: 4 to 6 approximately
Ingredients:
Puffed lotus seed - 1 cup
Milk - ½ liter
Condensed milk - 4 to 5 tbsp
Sugar - 3 to 4 tbsp
Cashew nuts - 15 to 20
Raisins – 5 to 10 pieces
Saffron - few strands
Cardamom powder - 1 to 2 tsp
Ghee - 1 to 2 tbsp
Cardamom powder - 1 to 2 tsp
Ghee - 1 to 2 tbsp
Directions:
Heat ghee in a heavy bottomed pan; add cashews and fry till colour changes into golden brown colour.
In the same pan ; add little ghee and fry the raisins till it plump up. Keep aside.
Reserve some makhana and grind the remaining into coarse powder.
Once it is done, add the fried and grounded makhana; allow to cook till it becomes soft.
Before taking out from the pan add cardamom powder, roasted raisins and cashews.
Serve warm or chilled.
Note:
When the payasam is cooled, it tends to get thick. So before serving add some milk till it reaches the desired consistency you prefered.
You may increase or decrease the amount of sugar and condensed milk to suit your taste.
Looks and sounds really delicious...
ReplyDeleteyummy kheer
ReplyDeleteRich and delicious kheer! Looks inviting!
ReplyDeleteYummy Kheer with lotus seeds, its very new to me... never tried before, have to look for these during next grocery shopping. Thanks for sharing Poornima!
ReplyDelete