Archive | 8:56 am

Puffed Lotus Seeds Kheer

19 Sep

Makhane Ki Kheer.

Makhane ki kheer is one of the popular recipes in the state of Bihar. Lotus seeds are fried in ghee and crushed a little. Milk is boiled for sometime and crushed makhana is added along with preferred flavorings and sliced dried nuts. Saffron gives the kheer a distinct flavor and color.
Makes: around a cup of Puffed Lotus Seeds Kheer.


Phool Makhana 12 – 15
Milk 1 1/2 Cups
Sugar 1/2 – 3/4 Cup
Cardamom Powder a pinch
Saffron Threads a Small Pinch
Almonds 3
Pistachios 5
Ghee 1 tsp

Method of preparation:

Soak almonds in little bit of hot water for sometime and peel off the skin.
Slice the pistachios and almonds.
Heat ghee in a pan on medium heat, add phool makhana and fry for around 5 minutes or until they crisp up.
Lightly cool and roughly mash the fried phool makhana.

Heat milk in a heavy sauce pot on medium flame.
Let the milk bubble for 5 – 10 minutes, add mashed phool makhana, cardamom powder, saffron threads, almonds and pistachios.
Let the milk boil for 5 more minutes, stir in sugar and remove from heat.
Stir to let the sugar dissolve completely and add more if necessary.
Serve puffed lotus seeds kheer hot or cold.
Notes:Make sure not to boil for longer period after adding phool makhana.

Suggestions: If the milk is too thin, boil it to thicken that is before adding phool makhana.
Variations:You can flavor the kheer with nutmeg or rose water instead of cardamom powder. Also add dried nuts like cashews along with pistachios. Raisins can also be used. Little bit of condensed milk can also be added.
Other Names:Phool Makhane Ki Kheer, Tamara Kayala Payasam.