Creamy Foxnut Pudding – Makane ki Kheer


This one’s in memory of someone who will always hold a special place in my heart, my dear Grandmother-in-law who now rests in peace besides her husband, just in time for their 80th anniversary in a few days!

Since I had the special privilege of knowing my grand parents-in-law since I was all of 8 years old, this is my tiny little tribute to the much-in-love grand couple who always held hands each night before going to bed – isn’t that what fairy tales are made of?

India loves their creamy milk puddings or kheers/ payasams & we make them often, be it for religious ceremonies, festivals, birthdays or just simply when we are happy! Full milk, sugar/jaggery, ghee & dry fruits being the common ingredients, the rest is left to anyone’s imagination. Apart from the common vermicelli & rice puddings, the sky is the limit! Various fruits, local & seasonal vegetables, whole wheat flour, semolina (sooji), sago to name a few.

Special people require unique ingredients and so here’s a new one! Roasted crunchy foxnuts (lotus seeds) also known as phool makhana or the new-age popcorn, full cream milk, creamy condensed milk, fine slivers of premium assorted dry fruits such as almonds & pistachios, quality nutmeg powder, the best saffron from Kashmir, a whole lot of boiling to reducing the milk to half & finally a ton of love, is what went into my little labour of love.

Just a teeny bit about foxnuts here to go with my mindful eating theme- these most versatile economical & easy to prepare white fluffy balls are loaded with micronutrients & health benefits and make for a mean filling low calorie snack during dieting. In India, they hold a special place in religious ceremonies in a few places & are used during fasting as well.

Low in cholesterol, saturated fats & sodium, they’re good for heart health. Great in their potassium & magnesium, folate, thiamine, antioxidants, protein, calcium, good carbohydrates and a low glycemic index, high fibre make them a kind of superfood, don’t they? Just remember to avoid other processed snacks & attempt the Super Healthy Foxnut Mixture recipe found in my archives. I assure you it won’t disappoint.

You will write in soon to tell me what you thought of this creamy milk pudding, won’t you? And don’t forget to start holding hands, you guys. It’s never too late to love! Lots of love to you all for a fab Sunday!


Recipe for Creamy Foxnut Pudding – Makane ki Kheer

Ingredients

  • 200 grams fox nuts /phool makhana/lotus seeds
  • 2 tablespoons ghee / clarified butter
  • 1 litre full cream milk
  • ¼ cup assorted nuts, cut in fine slivers (almond, pistachios & raisins here)
  • tiny pinch of saffron (optional)
  • 150 ml condensed milk / 5-6 tablespoons sugar/jaggery or to your taste

Instructions

  1. In a heavy bottom pot, add 1 teaspoon ghee & roast the dry fruits on a medium flame for a few seconds lightly (avoid burning) & keep aside.
  2. Add 2 tablespoons ghee & roast the foxnuts on a low to medium flame for 5-6 minutes stirring continuously, to prevent burning. This step requires a bit of patience as increasing the heat only causes burning. It takes a while for them to turn crunchy.
  3. Transfer these crunchy foxnuts onto a large plate & keep aside to cool for 5 minutes (away from the fan). Once cooled down, keep 2 tablespoons of them aside whole & coarsely grind or hand crush the rest into small bits.
  4. Now add the one litre of milk to the same pan, and heat it until it comes to a rolling boil. Now simmer it & cook it down stirring continuously to prevent it burning or touching the bottom of the pot.
  5. After 10 minutes of simmering the milk, add 4-6 strands of saffron to a little bowl of hot milk & stir in it gently for few seconds. It will turn slightly yellowish with a beautiful fragrance.
  6. Add in the whole makhana, ground makhana, half of the dry fruits. Keep stirring and simmering for another 10 minutes and then add the condensed milk/sugar/jaggery.
  7. Give it a good stir and simmer for another 3-4 minutes.
  8. Check for sugar now and add to your taste. Turn off the flame & allow it to cool for 10 minutes.
  9. Enjoy it warm garnished with the rest of the nuts on top or once fully cooled, place it in the refrigerator & serve chilled with nuts.

Making of Creamy Foxnut Pudding – Makane ki Kheer


2 thoughts on “Creamy Foxnut Pudding – Makane ki Kheer

  1. Hello Amrita, I wanted to post a comment but it wouldn’t go through 😔😔!

    Ruby Aunty

    On Sat, Jan 23, 2021 at 11:20 AM The Culinary Konnoisseur wrote:

    > theculinarykonnoisseur posted: ” This one’s in memory of someone who will > always hold a special place in my heart, my dear Grandmother-in-law who now > rests in peace besides her husband, just in time for their 80th anniversary > in a few days! Since I had the special privilege o” >

    Like

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