Makhana kheer recipe | Easy to make Phool makhana payasam with evaporated milk – Lotus seeds payasam recipe with full video and step-by-step pictures.
Wishing you all a very Happy New year 2023. Let the new beginnings bring an abundance of joy, good health, and wealth.
Phool makhana | foxnut, a very healthy and nutrition-rich snack. Generally, it is roasted and served as a snack. I have seen many of them using it in North Indian gravies too, like Makhana masala. I tried makhana kheer many years back but never posted it in the blog.
I wanted to start the new year with a sweet recipe so thought will post this makhana kheer. I used evaporated milk in this recipe, it gives a nice caramelised taste. But if you don’t get it in your place, you can skip it. You can add condensed milk for any variations.
Also check out, Paneer kheer, orange kheer, macaroni kheer, Badam kheer
Makhana kheer recipe
Ingredients
- 2 cups full cream milk
- ½ cup evaporated milk optional
- A pinch of saffron
- 1 cup phool makhana
- ¼ cup sugar
- 3 tbsp chopped badam and pista
- 1 tsp ghee
Instructions
- Soak saffron in 2 tbsp of warm milk for 10 minutes.
- In a pan add ghee and add 1 cup of phool makahana.
- Roast this in a medium flame till it turns slight golden brown.
- When you pick it up and break with hands it should break easily.
- If you want to keep the makahana full in the payasam, add milk to this now.
- I want it be crushed so crushed it roughly with hands.
- Now add 2 cups of milk to this.
- I used raw milk.
- Mix well and let this cook for 7 minutes.
- Now add ½ cup of evaporated milk. If you don’t get evaporated milk in you place add ½ cup normal milk. But I highly recommend evaporated milk as it gives a nice caramelised taste.
- Stir this and cook for 10 minutes.
- Scrap the sides of the pan.
- Now add the saffron soaked milk to this.
- Mix well.
- Add the sugar to this now.
- Mix well.
- By now the payasam | kheer will be little thick.
- Switch off the flame.
- Add the chopped nuts.
- Mix well.
- Makhana kheer | makhana payasam is ready.
- Serve chilled.
Video
Notes
- Soak saffron in 2 tbsp of warm milk for 10 minutes.
- In a pan add ghee and add 1 cup of phool makahana.
- Roast this in a medium flame till it turns slightly golden brown.
- When you pick it up and break it with your hands it should break easily.
- If you want to keep the makhana full in the payasam, add milk to this now.
- I want it to be crushed so crushed it roughly with my hands.
- Now add 2 cups of milk to this.
- I used raw milk.
- Mix well and let this cook for 7 minutes.
- Now add ½ cup of evaporated milk. If you don’t get evaporated milk in your place add ½ cup of normal milk. But I highly recommend evaporated milk as it gives a nice caramelised taste.
- Stir this and cook for 10 minutes.
- Scrap the sides of the pan.
- Now add the saffron-soaked milk to this.
- Mix well.
- Add the sugar to this now.
- Mix well.
- By now the payasam | kheer will be a little thick.
- Switch off the flame.
- Add the chopped nuts.
- Mix well.
- Makhana kheer | makhana payasam is ready.
- Serve chilled.
- You can keep the makhana whole and make the kheer.
- Condensed milk can be added to make it creamier, if adding condensed milk skip the evaporated milk.
- Makhana kheer tastes nice when chilled.
