Makhana is also referred as fox nuts or lotus seeds. It is a good source of protein, fiber, and micronutrients (calcium, magnesium, iron, and phosphorus). Supports weight loss, blood sugar management, and heart health.
Also rich in antioxidants and anti-aging properties.
Makhana is quite versatile and easy to enjoy in many different recipes. Sometimes roasted and enjoyed as a savory snack or added to curries, or desserts.
Here, I have shared a very delightful, and traditional recipe of Makhana Kheer.
- 6 cups Whole Milk
- 1 and a 1/2 cup Makhana (Fox Nuts)
- 1 tsp. Ghee (Purified Butter)
- 1/4 cup Organic Cane Sugar
- A few strands of Saffron
- 1/4 tsp. Cardamom Powder
- Pistachio or Almond Slivers for garnishing
Place the milk in a heavy bottom pan on medium heat...let it boil until reduced to 3/4 or 1/2 the quantity...make sure to adjust the heat to low when required and occasional stirring...
Add saffron strands...
Meanwhile, dry roast (or with a tsp. of ghee) makhana on a low heat..constantly stirring for 5 minutes...
Turn off the heat...keep stirring...or transfer to a plate...let them cool to room temperature...
Pulse grind makhana into a coarse powder...
Keep it aside for later use…
Prepare some fresh cardamom powder...
Fresh cardamom powder...
Reduced milk....
Add makhana to the milk...
Combine well...
Let it cook on low heat for another 10 to 15 minutes..
Finally, add sugar and cardamom powder...combine well...turn off the heat...
Garnish with pistachio...serve hot or at room temperature!
Note: Makhana Kheer is very easy to create. Heavy bottom pan, proper heat adjustments, and constant stirring are important. For a variation, I sometimes add the whole makhana instead of grinding them. Here, I would also like to mention that makhana is an excellent source of several important nutrients, and micronutrients.
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