Makhana Kheer is a beloved Indian dessert, traditionally prepared during festivals and special occasions. This creamy kheer is made using Phool Makhana, also known as popped lotus seeds, which have been consumed in India for centuries. Makhana is especially popular during fasting periods like Navratri, offering a wholesome and indulgent treat that fits the festive season.
Ingredients:
- 1/2 cup popped lotus seeds (Makhana)
- 2 tsp ghee
- 1/2 tsp rock salt
- 3 cups milk
- 2 tsp cashew nuts
- 1/2 tsp cardamom powder
- Sugar to taste
- Chopped dry fruits for garnish
Method:
- Heat a pan and roast the popped lotus seeds along with cashew nuts in ghee, sprinkling rock salt for seasoning.
- Once cooled, grind three-fourths of the roasted makhana and cashew mixture with cardamom in a blender.
- In a separate deep pan, bring milk to a boil.
- Add sugar according to your taste, followed by the ground makhana mixture, and stir thoroughly.
- Add the remaining roasted makhana and cashews to the milk mixture.
- Stir continuously until the kheer thickens to a creamy consistency.
- Serve Makhana Kheer hot or chilled, garnished with chopped dry fruits like almonds, cashews, and pistachios.
This recipe offers a nutritious twist to traditional kheer, making it perfect for festive celebrations, fasting periods, or a wholesome dessert for family gatherings.
