Makhana kheer (Puffed lotus seed pudding) मखनाको खिर

Makhana(also known as phool makhana) मखनाको खिर  are dried and puffed lotus seeds, just like pop corns are puffed corn kernels. They are very light (easy to digest for all age groups), and full of anti-oxidant properties. Makhana helps in Cardiac Protection and regulates blood pressure.

In Nepal, pudding/kheer made out of Makhana is considered delicacy and is offered to Goddesses Durga during the festival of Dashain/Dashera. This also make an appetizing dessert, which can be prepared with very less effort and can be served cold or hot. Here is a simple and very quick recipe for Makhana Kheer.

makhana

Ingredients:

  • Makhana – 4 cups
  • Milk – 4 cups
  • Sugar – as per taste
  • Chopped Dried Fruits – 1 cup of your choice (I use dates, almonds, pistachios, cashews)
  • Ghee – 2 tbsp
  • Cardamom powder – a pinch (optional)
  • Few saffron (keshar) threads to garnish (optional)

 

Method:

Boil milk in a heavy bottom pan. In a seperate pan, heat ghee and lightly toast Makhana until they become crispy. Remove from heat. Take about half of the roasted makhanas and coarsely chop them on the food processor. Add the chopped and remaining makhana into the boiling milk.

Makhana ko Khir

Garnish with saffron (keshar) threads. Serve hot or chilled.Cook this for about 10-15 minutes in medium flame, until makhana is soft. Add sugar, dry fruits, cardamom powder and blend well. Shimmer it for another 5-10 minutes until you see pudding like consistency. You can adjust the quantity of milk depending on the consistency of the kheer you prefer.

Makhana Kheer is ready to be served.

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 Want to impress your guests? 
Serve Makhana Kheer (मखनाको खिर) with Alu ko Achar (आलुको अचार).  Happy feasting.

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Author:Sunita

Sunita has been passonate about cooking since she was about seven years old. Trying new and fusion recipe (mixing western receipes with eastern spices) has been her hobby. This site is an ongoing collection of her experimented and proven recipes. Catch up with Sunita at Google+.

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