Phool Makhana Kheer - delicious and healthy pudding/kheer made with Phool makhana, aka puffed lotus seeds/fox nut, milk, and nuts. This kheer is one tasty, super creamy, and thick kheer made with ground makhana powder. Its generally consumed during fasting and winter season in India. Makhana kheer is the best solution for sudden sweet cravings in kids as it can be prepared quickly. The protein and iron-rich Phool makhana kheer can be given to babies from one year as a quick dessert. Check more information on the health benefits of Phool makhana, when and how to introduce the same to babies here.
Phool Makhana Kheer Recipe for Toddlers and Kids
Ingredients
- Phool Makhana - 2 cups
- Cashews - 10
- Powdered cardamom - ¼ tsp
- Milk -2 cups or ½ liter
- Ghee/Clarified Butter - 1 to 2 tsp
- Unrefined Sugar/ Powdered palm Jaggery or jaggery or brown sugar -2 tbsp
Instructions
- Measure phool makhana and cashews. Keep all other ingredients ready. Take and Cut the phool makhana into two, check for warms if any.
- Cut and check for all the makhana. Then dry roast the makhanas in a heavy-bottomed pan until it turns crispy.
- Take one roasted makhana, eat one & check whether its crispy and not chewy. Once the makhana is roasted well, remove it from the pan and switch off the flame. In the same pan, add cashews and roast it for 30 seconds. Remove from the pan and cool it down.
- Transfer 1 cup of roasted phool makhana, roasted cashews and cardamom to a blender/mixer/food processor. Grind them to a smooth powder. Cool it down and set aside. Reserve 1 cup of roasted phool makhana to add in the kheer at the final stage.
- Take a thick bottomed pan and add a teaspoon of ghee, roast the cashews for a minute. Remove from the pan once done and set aside. Pour milk in the same vessel and boil it in low medium flame.
- In the meantime soak saffron in 2 tablespoon of milk and keep it ready. After 7-10 minutes boiled milk must be reduced in quantity and becomes thick.
- At this stage. add the saffron milk and followed by sugar.
- Mix well and cook everything in a low flame for 5 minutes. Then add powdered phool makhana mix little by little and give a stir quickly. Make sure there are no lumps formed. Boil everything until the kheer becomes thick. Stir it occasionally otherwise it gets stick to the bottom.
- Once the kheer is thick, add the reserved 1 cup of roasted phool makhana and mix well. Cook it further for 3 minutes. Finally, add ghee roasted nuts. Once done, switch off the flame.
Video
Nutrition
Preparation :
1. Measure Phool makhana and cashews. Keep all other ingredients ready. Take and Cut the Phool makhana into two, check for warms, if any.
2. Cut and check for all the makhana. Then dry roast the makhanas in a heavy-bottomed pan until it turns crispy. You can also roast the makhana in ghee. 
3. Take one roasted makhana, eat one & check whether its crispy and not chewy. Once the makhana is roasted well, remove it from the pan and switch off the flame. In the same pan, add cashews and roast it for 30 seconds. Remove from the pan and cool it down.
4. Transfer 1 cup of roasted Phool makhana, roasted cashews, and cardamom to a blender/mixer/food processor. Grind them to a smooth powder. Cool it down and set aside—Reserve 1 cup of roasted Phool makhana to add in the kheer at the final stage.
Method :
1. Take a thick bottomed pan and add a teaspoon of ghee, roast the cashews for a minute. Remove from the pan once done and set aside. Pour milk in the same vessel and boil it in low, medium flame.
2. In the meantime, soak saffron in 2 tablespoon of milk and keep it ready. After 7-10 minutes, boiled milk must be reduced to in quantity and becomes thick.
3. At this stage. Add the saffron milk and followed by sugar.
4. Mix well and cook everything in a low flame for 5 minutes. Then add powdered Phool makhana mix little by little and give a stir quickly. Make sure there are no lumps formed. Boil everything until the kheer becomes thick. Stir it occasionally; otherwise, it sticks to the bottom.
5. Once the kheer is thick, add the reserved 1 cup of roasted Phool makhana and mix well. Cook it further for 3 minutes. Finally, add ghee roasted nuts. Once done, switch off the flame.
Notes
- The makhana kheer becomes thick after cooling down, add warm milk to adjust the consistency while serving.
- You can also ground 2 cups of roasted Phool makhana if your child doesn't prefer to eat the whole makhana.
- You can also add raisins and any nuts of your choice to this kheer.
- Make sure that your baby is not allergic to any nuts before you add to this kheer.
- You can use any sweetener of your choice.
- Avoid whole nuts for small kids and use nuts powder instead.
- Always check with your pediatrician before introducing any new food.
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