In India, in the northern and western parts of the country, Foxnut seeds are often roasted or fried, which causes them to pop like popcorn. These are then eaten, often with a sprinkle of oil and spices. In Indian plains along Uttar Pradesh, Madhya Pradesh, Rajasthan and Bihar, makhana is an auspicious ingredient in offerings to the deities during Yajna, Pujana, and festivals. In day-to-day life it is used in cooking, specially to make a porridge/ pudding called Kheer of makhana or 'makhane ki kheer'. Makhana kheer is a dessert that is often made during navaratri fasting, mahashivratri vrat or ekadasi fasting. It is much more healthier than any of the ready to eat cornflake cereals.... these traditional indian food habits are nodoubt more healthier. Somewhere due to our fast life and influence from the big corporate food giants we are loosing our own home grown produces.
Just roasting these foxnuts and mixing a tsp of oil and sprinkling your favourite herbs and spices will give you a nutritious, digestible and light snack. For sweeter version you can add sugar or jaggery to it. Again for a healthy breakfast just roast the makhana .... mix it with milk, top with fruits, nuts and honey. Phool Makhana has a very good shelf life, you can store them in air tight container for many months. Keep them away from moisture and direct sunlight.
Makhane ki kheer is the most popular kheer or pudding made in ‘Mithila culture’ of Bihar .... they use it in the cooking during the festivals and offer to the Lord with love and respect. Phool makhana are good source of protein, magnesium, potassium, and phosphorus. They are also low in saturated fat, sodium, and cholesterol... so a great choice for weight-watchers. Rich in protein and calcium, fox-nut combines beautifully with milk to make a creamy and delicious kheer.
Ingredients :
500-600 ml milk
1 cup Makhana
4-5 tblsp sugar
1 tblsp ghee
1/4 cup dry fruits ( cashews, almonds, pistachios & raisins ) ghee roasted
6-7 green cardamom powdered
few saffron/ kesar strands
1 tsp pistachio slivers for garnishing
few rose petals for garnishing
Method :
1. Soak the saffron in 1 tblsp warm milk and keep aside.
2. Heat ghee in a heavy kadai or pan. Add the Makhana and roast on medium low flame till they turn crisp.
3. Reserve 1/3 cup Makhana to add directly .... rest blend to a coarse powder.
4. Heat the milk in a thick bottomed vessel... keep stirring in between. When the milk comes to a boil add the coarsely ground makhana.
5. When milk thickens add sugar and the reserved whole makhana. Keep stirring.
6. Let simmer for more 10 minutes on medium flame.
7. Now add the ghee roasted nuts, raisins and saffron milk & cardamom powder.
8. Simmer for a minute or two. Later switch of the flame.
9. When cool transfer to serving bowl and decorate with pistachio slivers and rose petals.
10.Tastes great when served chilled.
Just roasting these foxnuts and mixing a tsp of oil and sprinkling your favourite herbs and spices will give you a nutritious, digestible and light snack. For sweeter version you can add sugar or jaggery to it. Again for a healthy breakfast just roast the makhana .... mix it with milk, top with fruits, nuts and honey. Phool Makhana has a very good shelf life, you can store them in air tight container for many months. Keep them away from moisture and direct sunlight.
Makhane ki kheer is the most popular kheer or pudding made in ‘Mithila culture’ of Bihar .... they use it in the cooking during the festivals and offer to the Lord with love and respect. Phool makhana are good source of protein, magnesium, potassium, and phosphorus. They are also low in saturated fat, sodium, and cholesterol... so a great choice for weight-watchers. Rich in protein and calcium, fox-nut combines beautifully with milk to make a creamy and delicious kheer.
Ingredients :
500-600 ml milk
1 cup Makhana
4-5 tblsp sugar
1 tblsp ghee
1/4 cup dry fruits ( cashews, almonds, pistachios & raisins ) ghee roasted
6-7 green cardamom powdered
few saffron/ kesar strands
1 tsp pistachio slivers for garnishing
few rose petals for garnishing
Method :
1. Soak the saffron in 1 tblsp warm milk and keep aside.
2. Heat ghee in a heavy kadai or pan. Add the Makhana and roast on medium low flame till they turn crisp.
3. Reserve 1/3 cup Makhana to add directly .... rest blend to a coarse powder.
4. Heat the milk in a thick bottomed vessel... keep stirring in between. When the milk comes to a boil add the coarsely ground makhana.
5. When milk thickens add sugar and the reserved whole makhana. Keep stirring.
6. Let simmer for more 10 minutes on medium flame.
7. Now add the ghee roasted nuts, raisins and saffron milk & cardamom powder.
8. Simmer for a minute or two. Later switch of the flame.
9. When cool transfer to serving bowl and decorate with pistachio slivers and rose petals.
10.Tastes great when served chilled.
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