Makhane Ki Phirni Recipe – Lotus Seed Milk Pudding
Description:
Makhane Ki Phirni is an exquisite dessert that beautifully combines two iconic dishes – Makhane Ki Kheer and Rice Phirni. This fusion results in a rich and flavorful pudding that offers the perfect balance of sweetness and spices. The delightful taste and texture make it an ideal dish for festive occasions, especially during festivals like Navratri and Diwali. Its creamy consistency, aromatic spices, and garnishing of dry fruits make it a crowd-pleaser at any celebration.
Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Milk | 1 liter |
| Phool Makhana (Lotus Seeds) | 1 cup |
| Sugar | 1 cup |
| Ghee | 1 tablespoon |
| Pistachios (unsalted) | 2 tablespoons |
| Saffron strands | 1 teaspoon |
| Whole Almonds (Badam) | 2 tablespoons |
| Cardamom (Elaichi) Pods/Seeds | 6 pods (powdered) |
| Cashew nuts | 2 tablespoons |
| Mace (Javitri) | 1 piece |
| Nutmeg powder | 1 teaspoon |
| Rose Petals | 5 petals |
| Dry Fruits (Raisins, Almonds, Cashew, Pistachio) | 1 tablespoon |
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6-8
Instructions
-
Roast the Makhana:
- Begin by heating the ghee in a heavy skillet on medium heat. Once the ghee is hot, add the Phool Makhana (Lotus Seeds) and roast them for about 5 minutes until they become crisp and lightly golden.
- After roasting, transfer the makhana to a blender and pulse it for 1 minute until it forms a coarse powder. Set this mixture aside for later use.
-
Prepare the Flavoring Mixture:
- Take the pistachios, saffron strands, whole almonds, cardamom pods (crushed into powder), cashew nuts, mace, and nutmeg powder in a bowl.
- Lightly crush the mixture with a rolling pin or pulse it once in a grinder to release their essential oils and fragrances. Set the flavoring mixture aside.
-
Cook the Milk:
- In a heavy-bottomed pan, pour the milk and add the flavoring mixture along with sugar. Bring it to a gentle boil over low heat. Stir continuously to prevent the milk from forming lumps and ensure that the sugar dissolves completely. Let the mixture simmer for about 10 minutes.
-
Add the Crushed Makhana:
- After the milk has simmered, add the roasted and crushed makhana to the milk mixture. Stir gently and allow it to cook on low heat for another 10 minutes, stirring occasionally to prevent the mixture from sticking to the bottom of the pan.
- Once the milk thickens and the flavors are well incorporated, remove the pan from heat.
-
Cool the Phirni:
- Let the phirni cool down to room temperature. Once cooled, pour it evenly into small serving bowls. Garnish each serving with rose petals and a spoonful of mixed dry fruits (raisins, almonds, cashews, pistachios).
- For an extra touch, you can sprinkle a little more powdered cardamom on top for added flavor and aroma.
-
Chill and Serve:
- Cover the serving bowls with cling film and refrigerate them for 2-3 hours to allow the phirni to chill and set.
- Once chilled, the Makhane Ki Phirni is ready to be served as a refreshing dessert.
Serving Suggestions:
- Makhane Ki Phirni pairs wonderfully with a plate of savory snacks like Methi Corn Dal Vada, Moong Dal Mini Samosas, or it can be enjoyed as a sweet finale to a traditional meal.
- You can serve it as a festive dessert during celebrations like Diwali or Navratri, where its rich and aromatic flavors will impress your guests.
This traditional Makhane Ki Phirni recipe is a true celebration of flavors, combining the rich taste of lotus seeds and aromatic spices with the creaminess of milk, making it the perfect treat for any festive occasion. Its fusion nature adds a unique touch to a classic Indian dessert, offering a memorable indulgence for all to enjoy.
