Makhana Kheer | Makhane ki kheer
Makhana Kheer | phool Makhane ki kheer | payasam recipe | kheer variety | payasam recipe | Indian dessert | Indian sweet recipe with step-by-step pictures and video recipe. Check out the phool makhane Payasam video. If you like the video pls SUBSCRIBE to my channel.
can I skip ghee?
Makhana can be roasted without ghee/butter but for tasty payasam I recommend roasting with ghee.
HOW TO ROAST MAKHANA?
For a perfect roasted makhana recipe roast them on low flame, and while sauteing the foxnuts always make sure they are mixed well for even browning. Avoid high flame as it might burn the makhana.
CAN I USE JAGGERY OR OTHER TYPES OF SUGAR INSTEAD OF WHITE SUGAR?
Yes, You can use brown sugar or jaggery or any sweetener of your choice but the taste slightly differs.
CAN I USE LOW-FAT MILK FOR PREPARING phool makhana KHEER?
I would recommend whole-fat milk for the Kheer recipe. It gives richness to the fox nut payasam. You can use 2% milk. Avoid 1% milk for payasam.
SHOULD I GRIND makhana?
Some people make payasam with whole makhana, it might take time for makhana to turn soft. To make it quick and nice texture I prefer crushing the makhana. Perfectly roasted makhana crushes easily. Alternatively, you can pulse them and use them.
USE NUTS OF CHOICE
I have used roasted pistachios. You can use any variety of nuts according to your choice.
can i skip condensed milk
it gives richness to the payasam. Alternatively you can use evaporated milk or boil milk it reduce to 1/3 quanity.
HOW LONG DOES makhana PAYASAM LAST?
if it is stored in the refrigerator, payasam stays good for 2 days
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Ingredients
roast
1/2 tbsp ghee
1/2 tbsp makhana
payasam
2 cups milk
pinch of saffron
3 tbsp condensed milk
pinch of cardamom powder
2- 3 tsp sugar
pinch of salt
roasted chopped pistachios
How to make makhana payasam with step-by-step pictures
- First, add ghee and makhana to a wide bottomed pan
- roast well till change color; able to crush easily
- pulse or crush them
- transfer to the pan
- furthermore, add milk and boil for 5 minutes
- add saffron and cardamom powder; mix well and bring to a boil
- furthermore add condensed milk, sugar, and salt; boil for 4 minutes
- turn off the stove
- finally, add pistachios and turn off the stove
Ingredients
roast
- 1/2 tbsp ghee
- 1/2 tbsp makhana
payasam
- 2 cups milk
- pinch of saffron
- 3 tbsp condensed milk
- pinch of cardamom powder
- 2- 3 tsp sugar
- pinch of salt
- roasted chopped pistachios
Instructions
- First, add ghee and makhana to a wide bottomed pan
- roast well till change color; able to crush easily
- pulse or crush them
- transfer to the pan
- furthermore, add milk and boil for 5 minutes
- add saffron and cardamom powder; mix well and bring to a boil
- furthermore add condensed milk, sugar, and salt; boil for 4 minutes
- turn off the stove
- finally, add pistachios and turn off the stove
Video
