Authentic Phool Makhana Kheer Recipe – Saffron & Lotus Seeds

Last Updated on 4 months by Neha Deshmukh

Authentic Phool Makhana Kheer Recipe – Saffron & Lotus Seeds

Introduction

There’s just something so comforting about a warm bowl of kheer, isn’t there? It’s the kind of dessert that instantly feels like home. This Phool Makhana Kheer is a little different from your usual rice kheer – it’s made with lotus seeds (phool makhana) and infused with the delicate aroma of saffron. I first made this for a Diwali celebration, and it was a huge hit! It’s surprisingly easy to make, and the subtle flavors are just divine. Let’s get cooking!

Why You’ll Love This Recipe

This Phool Makhana Kheer is a delightful twist on a classic Indian dessert. It’s lighter than traditional kheer, thanks to the lotus seeds, yet incredibly creamy and flavorful. Plus, it’s packed with goodness from the saffron and nuts! It’s perfect for festive occasions, a special treat, or simply when you’re craving something sweet and comforting.

Ingredients

Here’s what you’ll need to make this delicious kheer:

• 1 cup Phool Makhana (Lotus Seeds)
• 2 cups Full Cream Milk (approx. 475ml)
• ?? cup Evaporated Milk (approx. 240ml – see notes below)
• A pinch of Saffron
• ?? cup Sugar (adjust to taste – start with 1/4 cup, approx. 50g)
• 1 tsp Ghee
• 3 tbsp Chopped Almonds and Pistachios (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your kheer turns out perfectly:

• Evaporated Milk: The amount of evaporated milk really depends on how thick you like your kheer. I usually use about ¾ cup (180ml), but feel free to adjust. It adds a lovely richness without being overly heavy.
• Sugar: I prefer a subtle sweetness, so I start with ¼ cup (50g) of sugar and add more to taste. You can use granulated sugar, or even a little bit of jaggery for a more traditional flavor.
• Full Cream Milk: Using full cream milk (around 3.25% fat) is key for that creamy texture. You can use lower fat milk, but the kheer won’t be quite as rich.
• Nuts: Feel free to use any nuts you like! Cashews, walnuts, or even a sprinkle of cardamom powder would be lovely.

Phool Makhana (Lotus Seeds): Origins and Health Benefits

Phool Makhana, or fox nuts, are a popular snack and ingredient in India, especially during fasting periods. They’re seeds harvested from the prickly water lily plant and have been used in Ayurvedic medicine for centuries. They’re naturally gluten-free, low in calories, and a good source of protein and fiber. Plus, they have a lovely, slightly nutty flavor!

Saffron: The Spice of Royalty – Quality and Usage

Saffron is often called the “red gold” of spices, and for good reason! It’s the most expensive spice in the world, and adds a beautiful color and unique flavor to dishes. A little goes a long way. Make sure you’re using good quality saffron – look for deep red strands with minimal yellow or orange coloring.

Ghee: Traditional Clarified Butter – Alternatives & Flavor

Ghee is traditional clarified butter, and it adds a wonderful nutty flavor to the kheer. If you don’t have ghee, you can use regular butter, or even a neutral oil like sunflower oil. However, ghee really does add an authentic touch.

Step-By-Step Instructions

Alright, let’s make some kheer!

1. First, soak a pinch of saffron in 2 tablespoons of warm milk for about 10 minutes. This helps to release its color and flavor.
2. Heat 1 teaspoon of ghee in a heavy-bottomed pan. Add the 1 cup of phool makhana and roast on medium heat until they turn golden and crisp. This usually takes about 5-7 minutes.
3. Lightly crush the roasted makhana – you can leave them whole if you prefer a bit more texture.
4. Pour in the 2 cups of full cream milk and simmer for about 7 minutes, stirring occasionally to prevent sticking.
5. Add the evaporated milk and continue to cook for another 10 minutes, or until the mixture has thickened slightly.
6. Now, pour in the saffron-infused milk and add the sugar. Stir until the sugar is completely dissolved.
7. Finally, garnish with the chopped almonds and pistachios. Remove from heat and let the kheer chill in the refrigerator before serving. It tastes even better cold!

Expert Tips

• Don’t skip the roasting step! Roasting the makhana gives them a lovely crispness and enhances their flavor.
• Stir frequently: This prevents the milk from sticking to the bottom of the pan and ensures even cooking.
• Patience is key: Kheer takes time to develop its flavors. Don’t rush the simmering process.

Variations

• Vegan Phool Makhana Kheer: Swap the full cream milk and evaporated milk for coconut milk or almond milk. Use a plant-based butter or oil instead of ghee.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your evaporated milk doesn’t contain any hidden gluten ingredients.
• Adjusting the Sweetness Level: My family prefers a less sweet kheer, but feel free to add more sugar to suit your taste.
• Festival Adaptations (e.g., Diwali, Holi): For Diwali, I sometimes add a pinch of cardamom powder and a few strands of silver leaf (vark) for extra festivity. During Holi, a sprinkle of rose petals makes it extra special.

Serving Suggestions

Serve this Phool Makhana Kheer chilled, in individual bowls. A sprinkle of extra nuts on top always looks pretty! It’s delicious on its own, or alongside other Indian sweets.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken slightly upon chilling, so you can add a splash of milk to loosen it up before serving.

FAQs

What is Phool Makhana and where does it come from?

Phool Makhana, or lotus seeds, are seeds harvested from the prickly water lily plant, primarily grown in Bihar, India. They’re a popular snack and ingredient in Indian cuisine, especially during fasting.

Can I use regular milk instead of full cream milk?

You can, but the kheer won’t be as creamy. Using full cream milk really makes a difference in the texture.

How can I make the kheer thicker or thinner?

To thicken the kheer, simmer it for a longer period, or add a little more evaporated milk. To thin it out, add a splash of milk.

What are some other nuts I can use for garnish?

Cashews, walnuts, or even a sprinkle of shredded coconut would be delicious!

Can this kheer be made ahead of time?

Yes! In fact, it tastes even better after it’s had a chance to chill in the refrigerator for a few hours.