A delicious, creamy and healthy pudding made with puffed lotus seeds cooked in milk with cardamom flavour.This is also the perfect vrat recipe if you are fasting during Navratri.
I had never heard of makhana until I came to USA. My neighbor who was from Bihar told me about makhana and their benefits.She used to often make Spicy roasted makhana’s which i loved it at first attempt.Then i tried couple of other makhana recipes recently like Caramel Makhana ,Mint Makhana, Chocolate Makhana ,Makhana Chivda.
What is Makhana?
Makhanas are popularly known as lotus seeds, fox nuts, Euryale ferox, gorgon nuts and phool makhana. It’s actually the puffed lotus seeds or the puffed fox nuts that has high nutritional and medicinal values and mostly grown in states of Bihar in Indian.
Health Benefits of Makhanas
Makhanas are packed with the goodness of protein, potassium, phosphorus, carbohydrates, fibre, magnesium, iron and zinc. These essential nutrients make this munchy a perfect go to healthy snack.
Here are few health benefits which will convince you to add them to your diet.
- An anti-ageing enzyme in these seeds is said to help repair damaged proteins
- They are low in calories, making them an ideal snack for weight loss.
- Makhanas are recommended for diabetics too due to their low glycemic index.
- They are beneficial to those suffering from high blood pressure, heart diseases and obesity due to their high magnesium and low sodium content.
- The protein and iron rich phool makhana kheer can be given to babies from one year as a quick dessert.
– Source food.ndtv.com
Tips & Variations
- The makhana kheer becomes thick after cooling down, add warm milk to adjust the consistency while serving.
- If you dont have almond flour ,take 10-12 almonds and make a fine powder in a blender.You can also skip almond powder in this recipe but it really gives a rich and creamy taste.You can also add 2 tablespoon of condensed milk if you like.
- You can also ground all 1.5 cups of roasted phool makhana if you or your child doesn’t prefer to eat whole makhana.
- You can also add raisins and any nuts of your choice to this kheer.
- You can use any sweetener of your choice.If using jaggery in place of sugar, then add it after cooking on Pressure cook/Manual (Low Pressure) mode else the milk can curdle or you can also add brown sugar or coconut sugar .
Other Sweet Dishes to Try
How to Make Makhana Kheer in Instant Pot
Ingredients
- makhana /foxnut/lotus seed
- full fat whole milk (or almond milk for vegan)
- ghee (or coconut oil for vegan)
- almond flour or 10 almonds powdered
- cardamom powder
- saffron
- sugar
- almonds and pistachios
Method:
Clean the instant pot thoroughly – the steel pot, lid and sealing ring. If you have an extra sealing ring for sweet foods, use it else milk may curdle.
Press SAUTE button. Add ghee into the pot ,once hot add makhanas (lotus seed) and roast them in the ghee for about 4 minutes or until they turn light golden brown in color.*Dont burn else burnt smell influences kheer.
Remove 1/2 cup of roasted makhana and crush coarsely by pulsing then in the blender for 1-2 times.
Next add milk ,crushed makhana, almond powder ,sugar and saffron to the Instant Pot.Give a quick stir.Close the lid, and turn valve from VENTING to SEALING position.
Set the pot to MANUAL/PRESSURE COOK (Low Pressure) and set timer to 10 minutes and Let it Natural Pressure Release (NPR).
Stir in the cardamom powder and nuts.Cook for 2-3 minutes or until it thickens a bit.
Serve warm or cold and garnish with pistachios and almonds.
Stove Top Method:
1.In a heavy bottom pan add ghee into the pot ,once hot add makhanas (lotus seed) and roast them in the ghee for about 4 minutes or until they turn light golden brown in color.*Dont burn else burnt smell influences kheer.
2.Remove 1/2 cup of roasted makhana and crush coarsely by pulsing then in the blender for 1-2 times.
3.Next add milk ,crushed makhana, almond powder.Give a quick stir.Cook for around 7-8 minutes while stirring it occasionally.The milk will begin to reduce and the makhanas will soften and shrink in size.
4.Now add the saffron milk. (saffron strands soaked in warm milk for around 10 minutes till they release the yellow colour.)
5.Stir in the sugar , cardamom powder and nuts.Cook for 2-3 minutes or until it thickens a bit.
6.Serve warm or cold and garnish with pistachios and almonds..
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Makhana Kheer Instant Pot Recipe Card
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A delicious, creamy and healthy pudding made with puffed lotus seeds cooked in milk with cardamom flavour
- 1.5 cups makhana /foxnut/lotus seed
- 2 cups full fat whole milk (or almond milk for vegan)[500 ml]
- 1 tablespoon ghee (or coconut oil for vegan)
- 3 tablespoon almond flour or 10 almonds powdered
- 1/4 cup sugar
- 1/4 teaspoon cardamom powder
- a pinch of saffron
- 1/4 cup almonds and pistachios
-
Press SAUTE button. Add ghee into the pot ,once hot add makhanas (lotus seed) and roast them in the ghee for about 4 minutes or until they turn light golden brown in color.*Dont burn.
-
Remove 1/2 cup of roasted makhana and crush coarsely by pulsing then in the blender for 1-2 times.
-
Next add milk ,crushed makhana, almond powder ,sugar and saffron to the Instant Pot.Give a quick stir.Close the lid, and turn valve from VENTING to SEALING position.
-
Set the pot to MANUAL/PRESSURE COOK (Low Pressure) and set timer to 10 minutes and Let it Natural Pressure Release (NPR).
-
Stir in the sugar ,cardamom powder and nuts.Cook for 2-3 minutes or until it thickens a bit.
-
Serve warm or cold and garnish with pistachios and almonds.
-
In a heavy bottom pan add ghee into the pot ,once hot add makhanas (lotus seed) and roast them in the ghee for about 4 minutes or until they turn light golden brown in color.*Dont burn else burnt smell influences kheer.
-
Remove 1/2 cup of roasted makhana and crush coarsely by pulsing then in the blender for 1-2 times.
-
Next add milk ,crushed makhana, almond powder and sugar.Give a quick stir.Cook for around 7-8 minutes while stirring it occasionally.The milk will begin to reduce and the makhanas will soften and shrink in size.
-
Now add the saffron milk. (saffron strands soaked in warm milk for around 10 minutes till they release the yellow colour.)
-
Stir in the cardamom powder and nuts.Cook for 2-3 minutes or until it thickens a bit.
-
Serve warm or cold and garnish with pistachios and almonds.
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
1.Clean the instant pot thoroughly – the steel pot, lid and sealing ring. If you have an extra sealing ring for sweet foods, use it else milk may curdle
2.The makhana kheer becomes thick after cooling down, add warm milk to adjust the consistency while serving.
3.If you dont have almond flour ,take 10-12 almonds and make a fine powder in a blender.You can also skip almond powder in this recipe but it really gives a rich and creamy taste.You can also add 2 tablespoon of condensed milk if you like.
4.You can also ground all 1.5 cups of roasted phool makhana if you or your child doesn’t prefer to eat whole makhana.
5.You can also add raisins and any nuts of your choice to this kheer.
6.You can use any sweetener of your choice.If using jaggery in place of sugar, then add it after cooking on Pressure cook/Manual (Low Pressure) mode else the milk can curdle or you can also add brown sugar or coconut sugar .
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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