recipe: phool makhana kheer

My mom made this phool makhana kheer when I was with her in Indonesia.  I wanted her to teach me as much cooking as she possibly could within those three weeks that I was there.  She wanted to teach me as much as she could within the short time.

But instead of writing down recipes while she demonstrated, I clicked pictures as she cooked. And then ...

"no mom, keep your hand this way over the pan"
"okay, pause right there"
"wait mom, I have to click to show what you are doing here"
"this one got blurred, stir it again"
until she got fed up.

This phool makhana kheer is from one of those days.

Spusht | Phool Makhana Kheer | Kheer with Lotus Seeds
phool makhana kheer
Phool Makhana Kheer Recipe
serves 3-4

1 cup lotus seeds (phool makhana)
3 cup whole milk
½ cup sugar [or to taste]
pinch of cardamom powder (elaichi)
few strands of saffron (kesar)
2 Tbsp chopped nuts of your choice

Spusht | How to make phool makhana kheer
how to make phool makhana kheer

1.  Dry roast the phool makhana in a pan on medium heat.  Does not require ghee in this one.

2.  Slice some of the phool makhana into pieces, or very gently crush with a rolling pin without turning into powder.

3.  Add milk, let boil on medium heat for about 10 minutes, stir occasionally, scrape from the sides, avoid scorching at the bottom of the pan, until reduces and thickens.

4.  Add sugar, saffron, cardamom powder, and nuts.  Switch off the heat and mix well.  Phool Makhana Kheer is ready to be served warm.


Spusht | Phool Makhana (Lotus Seed) Kheer
phool makhna (lotus seed) kheer
Most of the kheer recipes are pretty much identical.  In a kheer you first roast the ingredient X (check lauki ki kheer what this X means), then add milk, boil until reduced, lastly add sugar + cardamom powder + saffron + nuts.

The only difference is that in chawal ki kheer or sevai ki kheer, the ingredient X expands.

Whereas in this phool makhana kheer, the X = puffed up crisp phool makhana shrinks.  

And in the ones like bottle gourd kheer or sweet potato kheer, the ingredient X remains the same.

Spusht | Phool Makhana Kheer Recipe | Phool Maakhne ki Kheer
kheer with lotus seeds
Enjoy.
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9 comments:

  1. I love this sort of Kheer.. I made that for a party last year and very surprisingly nobody in my group liked it :(.. It was very disheartening, but nevertheless it still remains my favorite :)

    ReplyDelete
    Replies
    1. Awww Nupur :(
      But I can imagine; uncommon kheers takes time getting used to.

      Thanks for dropping by :)

      Delete
  2. This is totally new to me...Great kheer - Bookmarked !!

    ReplyDelete
  3. one of the fav ...I do something very same ...yum it looks

    ReplyDelete
  4. I love all kinds of kheer....phool makhana kheer definitely sounds yummy. There are many dishes for which my Mom is famous for but somehow I never learnt those from her before marriage. I have tried to make them by asking her over the phone but somehow they neverturn out the same. It's great that you took the time to learn from her even during the short trip.

    ReplyDelete
    Replies
    1. Seriously, even if I follow my mom's or mom-in-law's recipe I just cannot get THAT taste. What magic do they have in their hands?!

      Thanks for the comment, Sadaf :)

      Delete
  5. Hi I am going to Bali on the 13 of May.Will be ther for 5 days.Any tips?I would love it.

    ReplyDelete
    Replies
    1. Hey Shubha,
      I have not been to Bali. Have only visited Jakarta; so I'm sorry I can't help :-(
      Have a great time there. Even I hope to visit the beautiful place some day!

      Delete
  6. i did not know makhna is from lotus leaf - very interesting. I have never made kheer out of it but used it like is just dry when I was little.

    ReplyDelete

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