Makhana Phirni
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Makhana is generally used for religious activities and is consumed during fast. Some consume fried makhana with sendha namak and some cook the makana into a dish and consume with kuttu ki poori.
Makhna is made from louts seeds. Makhana just like badam and walnut is rich with potassium, phosphorus and magnisum and thus is really good for health and is a wealthy source of energy.
My family and I love to eat makhana. I usually prepare the makhana gravy or fried masala makhane or makhana kebab for my family. During fast we i prepare the gravy makhana without onions or garlic and it brings out the real taste of makhana
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Ingredients
- 2 litter Full cream milk
- 2 Cup Makhana/ fox nut
- 2 tbsp Sugar/ Chini or as per taste
- 12 no.Saffron strands
- 2 tbsp Chopped almonds
- 2 tbsp Chopped pistachio
- 2 tbsp Cashews nut
- 2 tbsp Poppy seeds
- 2/1/2 tbspGhee
- 1 teaspoon Green cardamomHari ilaichi powder
- 1 tbsp Rose water
- Almond Pistachio slivers for garnish
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Instructions
- Soak the poppy seeds for 1 hour in Luke warm water and make a fine paste. Heat 2 tbsp ghee in a pan then fry the makhana until crisp on slow heat, add remainig 1/2 tbsp ghee fry the cashew nut and chop them.
- Cool completely and crush the makhana to a course powder. Boil the milk in a heavy bottom pan, After a boil add course makhana powder and poppy seeds paste, Stir and mix well.
- Lower the heat cook it till the mixture becomes thickened, add saffron and chopped nuts. Add sugar, cardamom powder and rose water, Cook another 5 minutes or until the mixture thicken to a phirni consistency .
- Remove from the heat and transfer the phirni in serving bowl. Cool and refrigerate for an hour, Garnish with chopped nut Serve chilled .
Notes
you can add honey or date paste instead of sugar.
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I can see the richness of this dish.
Beautifully clicked…