Tag Archives: Lotus

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.

Spicy Puffed Lotus Seeds

17 Sep

Phool Makhana.

Phool makhana are roasted or fried lotus seeds that cause them to puff up. Here is a quick snack with phool makhana. Phool makhana are fried in ghee till crisp. Garlic and red chilli powder are ground together and phool makhana are tossed in this spice powder and served as a snack.
Makes: 2 Cups of Spicy Puffed Lotus Seeds.


Phool Makhana 2 Cups
Garlic 3 Cloves
Red Chile Powder 1 tsp
Roasted Peanuts 1 tbsp (optional)
Curry Leaves a few
Salt to taste
Ghee 1 – 2 tsps

Method of preparation:

Peel and roughly chop garlic cloves.
Grind garlic cloves, red chile powder and salt into fine powder using a spice blender.

Heat a tsp of ghee in a pan on medium heat, add curry leaves, phool makhana and fry for around 3 minutes or until the puffed lotus seeds turn crisp without changing its color.
Remove from heat, add ground garlic red chile powder, remaining ghee to the fried phool makhana and toss well.
Also, combine roasted peanuts (if using) to the phool makhana.
Serve spicy puffed lotus seeds as a snack.
Notes:Make sure not to over fry makhana.

Suggestions: If makhana are not crisp, put them back on heat and fry them again till crisp.
Variations: Puffed lotus seeds are fried in ghee till crisp and seasoned with ground black pepper and salt.  Kalonji, Ajwain can also be used instead of garlic to flavor the phool makhana. Peanuts can be replaced with any dried nuts like cashews, almonds etc… Lotus Seeds look like this.
Other Names: Popped lotus seeds with Garlic, Spicy Makhana.

Lotus Seeds

6 Dec

Tamara Kayalu


Green Lotus Seed Head 2

Method of preparation:

Choose a fully green lotus seed head.
Break to reveal yellowish green lotus seeds inside.
Remove the outer green rubbery skin of each green lotus seed to reveal the white lotus seeds.
Repeat the same with the remaining green lotus seeds.
Sometimes if the seed is ripe, you might have to remove the bitter tasting germ of the seed from inside of the white lotus seed.
Use the obtained white lotus seeds as a snack or as a garnish.

Notes: Make sure the seeds are fully developed inside the green lotus seed head else you won’t find any seed except the white flesh.