Spusht: phool makhana kheer recipe | indian sweets

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.

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

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.