Makhana (phool makhana) Kheer Recipe / Puffed Lotus seed Kheer

Few weeks back,  when i visited the regular hypermarket, i happened to notice these packets of makhana otherwise puffed lotus seeds.  Frankly saying i dint know what it was.  Initially i thought it might be dried /puffed mushrooms looking at it's shape ..(he.he.).  Anyway i took a packet of it and back at home, i did a few research to find what it was and what can be made of it.  I thought it would be nice to share the information collected.

Makhana is nothing but Puffed Lotus seeds  or Fox nut  seeds.  For geographical and climatic reasons they are best cultivated  in the state of Bihar.  These are cultivated in low land regions of India, China and Japan and belong to the family called 'Lilly.  These puffed lotus seeds have a lot of health benefits and is a best alternative snack for kids from the junk foods.  Lot of recipes are made with makhana in our Indian cuisine and serves as a  best food during fasting days.  It is considered to be superior among the dried nuts like almond, walnuts, cashew nuts, etc.,.

I tried this makhana kheer recipe by powdering the puffed seeds.  This is normally served during important rituals in India.  Will come up with lot more recipes with this healthy ingredient.
Phool Makhana kheer Recipe - Ingredients:

Cooking time - 15 mins | Recipe Cuisine: Indian | Recipe Category: Sweet | Serves: 3          

Phool Makhana  - 1 cup

Condensed milk - 1/2 cup (200 gm)

Milk  -  3 cups

Ghee  - 2 tbsp

Cashews -  10 

Raisins -  15 

Almonds - 10
Melon seeds (charmagaz) - a handful

Saffron - few strands 

          or

Rose essence  - 2 drops

Cardamon Powder  - a pinch

Method:

1. Mix the saffron strands in little milk and keep aside.
2. Slice the almonds and cashews and keep ready.

2.  Heat 1/2 tsp ghee in a pan and roast the makhana for 1 min. Cool  and powder it coarsely and keep aside.

3. Heat the remaining ghee and roast all the dry nuts and fruits until golden brown.

4. In a heavy bottomed pan heat the milk, condensed milk and saffron milk ( if using)  and bring to boil.

5. Add the makhana powder and dry nuts to the milk and stir continuously in medium low flame till it reduces to half and reaches a creamy consistency.

6. Finally add the rose essence, cardamon powder and 1 tsp ghee and switch off.

Serve hot or chilled.

Note:

• Condensed milk gives richness to the kheer. Instead of condensed milk you can also add 1/2 - 1 cup sugar. 
• You can prepare this as payasam by using coconut milk and jaggery.