Makhana Phirni Recipe: Creamy Fox Nut Dessert
50 minutes
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About Makhana Phirni Recipe: Creamy Fox Nut Dessert
Discover the delightful Makhana Phirni, a creamy and subtly sweet Indian dessert made with nutritious fox nuts (makhana). This recipe, a cherished family tradition, offers a unique twist on classic phirni, highlighting the natural nutty flavor of makhana without the use of onions or garlic. Perfect for festive occasions or fasting, this wholesome dessert is a nourishing treat for body and soul.Makhana, rich in potassium, phosphorus, and magnesium, is a delightful and healthy alternative to traditional ingredients. This recipe beautifully balances the creamy texture of milk with the subtle crunch of roasted fox nuts, creating a truly unforgettable culinary experience. The addition of aromatic spices and nuts elevates this dessert to a new level of deliciousness.Learn how to make this simple yet elegant dessert, perfect for impressing guests or enjoying a special treat yourself. Follow our easy-to-follow steps and savor the unique flavors of this authentic Indian recipe.
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Recipe Time & More
Prep10 minutes
Cook40 minutes
Total50 minutes
Ingredients
For the Makhana and Nut Preparation
- 2 cups Fox Nuts also known as fox nuts
- 1/4 cup Clarified Butter ghee, clarified butter
- 1/4 cup Cashews chopped
- 1/4 cup Almonds sliced
- 1/4 cup Pistachios chopped
For the Phirni
- 2 cups Milk
- 2 tablespoons Sugar adjust to taste
- 2 tablespoons Poppy Seeds
- 12 Saffron Strands
- 1 teaspoon Cardamom Powder ground green cardamom
- 1 tablespoon Rose Water
- 1/4 cup Nuts for garnish (almonds and pistachios), mixed
Instructions
Prepare the Makhana and Nuts
- Soak poppy seeds in lukewarm water for 1 hour. Make a smooth paste.
- Heat ghee in a pan over medium heat. Fry makhana until golden brown and crisp. Remove and set aside. Fry the cashews, almonds, and pistachios until lightly browned. Chop the nuts coarsely.
Make the Phirni
- Crush the fried makhana coarsely. Boil the milk in a heavy-bottomed pan. Once boiling, reduce heat to low.
- Stir in the crushed makhana, poppy seed paste, and saffron strands. Mix well and cook, stirring frequently, until the mixture thickens slightly.
Finish the Phirni
- Add sugar, cardamom powder, and rose water. Continue to cook for another 5 minutes or until the phirni reaches your desired consistency.
- Remove from heat. Pour the phirni into serving bowls. Let it cool completely before refrigerating for at least 1 hour.
Garnish and Serve
- Garnish with chopped nuts before serving chilled.
Recipe Notes
Expert Tips for the Perfect Makhana Phirni
- For extra flavor, toast the makhana in a dry pan before frying in ghee.
- If you prefer a less intense sweetness, reduce the sugar to 1 tablespoon and adjust to your preference.
- For a richer flavor, use homemade ghee instead of store-bought.
- To ensure a smoother phirni, you can strain the cooked mixture through a fine-mesh sieve before serving.
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Recipe Nutrition
Calories: 257kcalCarbohydrates: 8gProtein: 3gFat: 24gPolyunsaturated Fat: 7.2gMonounsaturated Fat: 14.4gFiber: 2gSugar: 5g
Hem Lata Srivastava
Articles: 200
7 Comments
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Absolutely mouthwatering! Great share.
Looks so good! Can’t wait to try it.
This is exactly what I was looking for!
What a delicious recipe! Thanks for posting.
I can see the richness of this dish.
Beautifully clicked…
I’m excited to make this at home!