Makhana kheer is an amazing sweet dish that can be relished at any time. It is relatively low-fat and it is rich in calcium and proteins. Makhana Phool or fox nuts is the most common and popular ingredient during fasting. It has many health benefits and it is easily digestible. Makhana kheer is a delicacy and it tastes best when it is served chilled.
It is the most popular and healthy fasting recipe. The season of festivals has just started and one is always looking for some nice recipe to binge on during fasting. In many households, fasting is almost like a feast and my house is not any exception. We Gujarati’s always waiting for the sweet dish..it can be with our meals or at times we have it post meals. But be it a normal feast or a fasting feast….sweet dishes are always looked forward.
Finally, do check out these recipes
Mango Phirni
Kesar Badam Milk
Kesar Gulab Jamun Phirni
Vermicelli Kheer
Oats and Dry Fruits Kheer
Lauki Ki Kheer
Makhana Kheer
Recipe of Makhana Kheer
Ingredients
- 1 cup lotus seeds makhanas
- 1 tsp ghee
- 750 ml low-fat milk
- 1 ½ tbsp sugar
- ¼ tsp nutmeg Jaiphal and Elaichi (cardamom) powder
FOR THE GARNISH
- handful Dry rose petals
- handful sliced almonds
Instructions
- Heat the ghee in a deep non-stick pan, add the lotus seeds and sauté on a slow flame for 2 to 3 minutes or till they turn crisp.
- Remove from the flame and blend the lotus seeds in a mixer to a coarse mixture and keep it aside.
- Boil the milk in a deep non-stick pan, add the sugar substitute and coarsely crushed lotus seeds, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add cardamom and nutmeg powder, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
- Serve it chilled garnished with almonds and dry rose petals.
Nutrition
Recipe of Makhana kheer
Ingredients:
1 cup lotus seeds (makhanas)
1 tsp ghee
750 ml low-fat milk
1 1/2 tbsp sugar
1/4 tsp nutmeg (Jaiphal) and Elaichi (cardamom) powder
FOR THE GARNISH
handful Dry rose petals
handful sliced almonds
Method:
1. Heat the ghee in a deep non-stick pan, add the lotus seeds and sauté on a slow flame for 2 to 3 minutes or till they turn crisp.
2. Remove from the flame and blend the lotus seeds in a mixer to a coarse mixture and keep it aside.
3. Boil the milk in a deep non-stick pan, add the sugar substitute and coarsely crushed lotus seeds, mix well and cook on a medium flame for 2 minutes while stirring occasionally.
4. Add cardamom and nutmeg powder, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
5. Serve it chilled garnished with almonds and dry rose petals.
