Makhana Phirni (Fox Nut / Lotus Seeds Pudding / Kheer / Payasam)

 

               Phirni is a traditional rice pudding has its origins in the Northern regions of India. Very common and a popular Indian dessert, it is abundantly found in many sweet shops and prepared in many households. It is a must in all festivals, ceremonies, fasting days or any auspicious occasions. Typically, it is prepared with ground rice in a milk based creamy dessert. 

              

               So let me share a yummy version of phirni prepared with makhana / fox nuts. I sweetened it with jaggery to give a healthy touch and flavored it with saffron. Alternately, you may add brown sugar or date syrup instead. 

               It takes very little time to dish out and turns out just amazing with just a few ingredients. Serve it chilled in small earthen bowls for an authentic touch. So check out the step by step pictorial recipe to prepare this creamy delight.

• 500 ml. full fat milk
• pinch of salt
• 1 cup makhana, dry roasted & powdered
• 1/2 tsp. cardamom powder
• 1/2 cup jaggery powder or to taste
• 1 tbsp. ghee
• 1 pinch of saffron soaked in 2 tbsp. rose water
• 1-2 tbsp. slivered almonds and pistachios
• few dry rose petals
• few mint sprigs

                 Bring the milk to a boil along with a pinch of salt. Add the powdered makhana and cardamom powder. Simmer on a low flame by stirring continuously till it turns slightly thick.  

                 Add the jaggery powder, ghee and saffron water (reserve some to garnish). Mix well and simmer further for 4-5 minutes or till you get the desired consistency. 

                 Switch off the flame and bring it to room temperature. Refrigerate for a minimum of 2 hours. 

                 Serve chilled, garnished with slivered almonds and pistachios, saffron water, dry rose petals and a sprig of mint leaf.

 

                    Bring the milk to a boil along with a pinch of salt. 

Add the powdered makhana & cardamom powder. Simmer on a low flame by stirring continuously till it turns slightly thick.  

  

                     Add the jaggery powder, ghee 

                      and saffron water (reserve some to garnish). 

Mix well & simmer further for 4-5 minutes or till you get the desired consistency.

Serve chilled, garnished with slivered almonds, pistachios, saffron water, dry rose petals and a sprig of mint leaf.