Makhane ki Kheer

by Shivani Khanna

Makhana

Euryale ferox or Fox Nut, also known as Makhana in Hindi  is a flowering plant classified in the water lily family which grows best in locations with hot, dry summers and cold winters. The plant produces starchy white seeds that are edible and  are collected in the late summer and early autumn. The seeds may be eaten raw or cooked.

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Makhana represents an outstanding source of carbohydrates, proteins and minerals. These seeds are low in saturated fats, sodium and cholesterol and have a substantial amount of minerals such as magnesium, potassium and phosphorus.

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In India, in the northern and western parts of the country, Euryale ferox seeds are often roasted or fried, which causes them to pop like popcorn and are eaten with a sprinkling of oil and spices. Makhana is an auspicious ingredient in offerings to the Goddesses during festivals and is used to show reverence. Makhanas are used to make a porridge/pudding called Kheer of Makhana or ‘Makhana  Kheer’ . ~ Wikipedia

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Makhane ki Kheer

Ingredients ~

100 gms makhana
2 cups milk
3 tbsp sugar
2 green cardamoms, powder
saffron strands/kesar
1 tbsp ghee

Method ~

1. Cut the makhanas into quarters.
2. In a heavy bottom pan, saute the makhanas in the ghee.
3. Add the milk, sugar and cook on medium flame stirring occasionally.
4. Once the milk is thickened and the makhana is soft, take off the fire and add the cardamom powder.
5. Serve hot or cold topped with saffron strands.

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