Makhanna Kheer (Puffed lotus seeds pudding)

Makhanna Kheer / Puffed Lotus seed pudding

Makhana Kheer
(Puffed Lotus seed Pudding)

Makhana kheer is an unusual desert generally prepared during Navaratri fast and krishan janmashtami. It is made by Makhana, milk, sugar and nuts. First makhana are chopped then they are sautéed with butter or ghee then they are cooked in milk on low heat till milk is thick and creamy, then they are garnish with almonds and pistachios.

Makhana are puffed lotus seeds and are used in making several sweet dishes and snacks but mainly used for vrat (fast) as phalahar and Makhana brittles are prepared during Krishan janmastami. In

Northern India Makhana are often used for snack. They are either sautéed in ghee or fried then spices are sprinkled on them then they are served as tea time snack. Makhana kheer is very easy to make and you can enjoy it anytime you like having it.

Ingredients:

2    Cup of Makhanas (Chopped)
2    Tablespoons ghee or melted sweet
      butter
6    Cups of whole milk
2    Tablespoons almonds – Chopped
or thin sliced (12 almonds)
1   Tablespoon pistachios – Thin
sliced (optional)
¼    Cup of sugar or to your taste

Optional:

Few strings of saffron
Crushed green cardamoms
Raisins

Cooking measurement conversion
Measurement converter

Makhanas (Lotus seeds)

Makhana's

Directions:

1. Remove if there are any black hard shell on makhannas (brown spots are
fine). With a scissor cut makhanas into halves.

2. Heat butter or ghee in a stainless steel frying pan or a sauce pan, add makhana
halves and sauté about 5 minutes on low heat. Keep them aside. Makhanas will
become crispy.

Makhannas halves

In a pan heat butter or ghee

Add makhanna halves and sauté

sautéed makhanna halves

3. In the same pan add milk and bring it to boil on medium heat, while keep
stirring periodically so that milk does not burn from the bottom.

4. Once milk start boiling turn the heat down and let it boil about 20 to 25 while keep stirring and scraping the side of the pan periodically so that milk and side of the pan do not burn from the bottom and the sides.

5. Once milk become little thicker add sautéed makhanna and let the makhanas and milk simmer for 20 to 25 minutes on low heat or until milk reduce to half and of acreamy consistency, stirring frequently.

Add milk in the same pan and boil

Add sauteed makhanna halves

6. Once makhannas become soft and milk become thick and creamy add sugar
and half of the nuts, mix and cook for another 5 minutes. Turn the stove off.

7. Transfer the kheer in a serving bowl and sprinkle other half of nuts.

8. Serve the makhana kheer hot or cold.

Simmer makhannas

Add sugar and mix

Add nuts and mix- Makhanna kheer is ready

Makhanna kheer

Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.

Thank you.

Geeta Seth

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Sabudana kheer (Tapioca pudding)                    Gulab jamun

Phirni (Rice pudding)                                       Shrikhand (Sweet hanged yogurt)

Makhana Kheer (Puffed Lotus seed Pudding)

Makhana Kheer
(Puffed Lotus seed Pudding)