Lotus Seeds Kheer / Phool Makhana Kheer

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I prepared Lotus Seeds Kheer on New Year Day, so decided to post it immediately to begin this year with sweet recipe.

When I posted Tofu and Dry Fruits Kheer, one of my friends suggested that I should try Makhane Ki Kheer (Lotus Seeds Kheer) which also follows the similar procedure. I never knew that making this kheer is such a simple process. Also it tastes delicious. Such exotic dishes make me feel proud of having friends across India.

The procedure is simple, just simmer the milk, add ghee roasted lotus seeds, dry fruits, sugar, saffron and cardamom. Cook for few minutes. Sounds easy right? Here you’ll find the detailed recipe with stepwise pictures.

Basic Information:

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Serves: 2

Ingredients:

Milk – 3 cups or 1/2 liter

Puffed Lotus seeds / Phool Makhana / Foxnuts – 1 and 1/2 cups

Sugar – 1/4 cup

Cashew nuts – 2 tablespoons

Almonds – 7 nos.,

Raisins – 1 teaspoon

Pistachio – 1 teaspoon

Green cardamom powder – a pinch

Saffron string – a pinch

Ghee – 1 and 1/2 tablespoons

Method:

1) Heat milk in a wide thick bottom sauce pan. Once the milk is boiled, simmer it.

2) Meanwhile, heat ghee in a pan. Add Cashew nuts, Almond, Raisins and Pistachio.

3) Roast till the dry fruits became golden brown in colour. Drain the dry fruits alone to a plate.

4) To the same pan with the leftover ghee, add lotus seeds and dry roast it till it become crisp.

5) Measure 1/2 cup of roasted lotus seeds and make a coarse powder of it.

6) By now, the milk would have reduced well and come to half of its original quantity.

7) Add the ground lotus seeds to the milk along with the rest of the roasted lotus seeds. Mix well.

8) Let it simmer for 3-4 minutes or until the lotus seeds shrinks in its size. Roughly crush the dry fruits and keep them ready.

9) Add saffron and cardamom powder. Add Sugar. Mix well.

10) Save some dry fruits for serving and add rest of the crushed dry fruits, continue cooking for another 1 minute.

11) Turn off. Cool for sometime and serve topped with some dry fruits.

Notes:

1) I have added dry fruits very generously to the given amount of milk. It came to a little less than 1/2 cup, all together.

2) I have added only few saffron strings just for flavor. So, I didn’t get the saffron colour in my kheer. Add more saffron to get nice colour.

3) Powdered lotus seeds gives nice texture to the kheer and also gives nice feeling while you eat it. So don’t skip that.

Related Recipes

Lotus Seeds & Coriander Leaves Paratha / Phool Makhana & Hara Dhania Paratha Roasted Phool Makhana / Roasted Lotus seeds

Tofu and Dry Fruits Kheer / Payasam