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Phool Makhane Ki Kheer Recipe: How To Make Makhane Ki Kheer
Phool makhane ki kheer recipe is a traditional sweet recipe that is prepared during Vrat and fastings. The makhane ki kheer is extremely healthy. Here is a detailed procedure along with images and a v
Phool makhane ki kheer is a traditional sweet of North India that is mainly prepared during festivals or times of Upvas or fasts. Also known as makhane ki kheer, this sweet is prepared with roasted makhane, reduced milk and sugar with dry fruits added to it.
Phool makhana kheer is also eaten on a regular basis in some parts of the country, due to its nutrition value and health benefits. Makhana is an indigenous nut that is rich in proteins and carbohydrates and is known for its medicinal value. Hence, mothers of children make this delicious kheer to tempt children to eat a healthy and light sweet.
The makhana kheer is simple and quick to prepare like any other kheer and is a treat to the taste buds. If you are keen on making this sweet at home, continue reading the article with a detailed step-by-step procedure along with images and a video recipe.
PHOOL MAKHANE KI KHEER RECIPE VIDEO
Recipe By: Meena Bhandari
Recipe Type: Sweets
Serves: 2
-
Phool Makhana - 1 cup
Whole cashew nuts - 4-5
Full cream milk - 1/2 a litre
Sugar - 3 tbsp
Raisins - 5-6
Cardamom powder - a pinch
Chopped cashew nuts - for garnishing
Chopped almonds - for garnishing
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1. Dry roast the phool makhana with the whole cashew nuts in a heated pan.
2. Roast until it turns light brown.
3. Retain quarter of the roasted makhana in a cup.
4. Grind the rest of the roasted makhana and cashew nuts into a powdery texture.
5. Then, pour full cream milk in a non-stick or a heavy-bottomed pan.
6. Allow the milk to boil and stir continuously to avoid it from burning at the bottom.
7. Let the milk reduce by half.
8. Add the powdered mixture and the remaining makhana; mix well.
9. Add sugar, stir for a minute or two.
10. Add the raisins and cardamom powder and mix well.
11. Transfer it into a bowl and garnish it with chopped cashew nuts and almonds.
- 1. The milk should be reduced on a low flame to avoid it from getting burnt.
- 2. The ground makhana and cashew nuts are added to give the kheer a rich thickness and volume.
- 3. You can use sugar bura instead of normal sugar.
- Serving Size - 1 cup
- Calories - 105 cal
- Fat - 1.8 g
- Protein - 7.8 g
- Carbohydrates - 14.2 g
- Sugar - 13.6 g
STEP BY STEP - HOW TO MAKE PHOOL MAKHANE KI KHEER
1. Dry roast the phool makhana with the whole cashew nuts in a heated pan.
2. Roast until it turns light brown.
3. Retain quarter of the roasted makhana in a cup.
4. Grind the rest of the roasted makhana and cashew nuts into a powdery texture.
5. Then, pour full cream milk in a non-stick or a heavy-bottomed pan.
6. Allow the milk to boil and stir continuously to avoid it from burning at the bottom.
7. Let the milk reduce by half.
8. Add the powdered mixture and the remaining makhana; mix well.
9. Add sugar, stir for a minute or two.
10. Add the raisins and cardamom powder and mix well.
11. Transfer it into a bowl and garnish it with chopped cashew nuts and almonds.
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