A while back, Vaishali gave me this huge pack of Phool Makhana and I have been trying out some recipes with it. I still had a bit left so thought I will use it up in making dishes with it. I planned some for last month’s mega marathon but as it always happens, I changed in the last minute.
I have a post here which details all about this ingredient and also there are some recipes with Phool Mahkana / puffed lotus seeds that are easy to make and good to eat as well.
This dish is for Srivalli’s Spicing your Life – Kids Delight event Anniversary party. I thought it will be apt to take over a dessert for the celebration.
Today’s dessert is a change from the regular Mahane kheer. To add color and to amp up the nutrition, I have added grated beetroot and I have replaced white sugar with unrefined cane sugar. Also the color and the puffed lotus seeds will add the the visual appeal.
Phool Makhana – 2 cups
Grated beetroot-1/4 cup
Unrefined cane sugar – 3 tablespoons / to taste
Chopped cashew- 5
Ghee 2 teaspoons, divided
Heat a little ghee in a pan and put in the phool makhana.Roast it till crisp and transfer onto a plate and keep aside.In the same pan heat the remaining ghee and add the broken cashewnut. Roast till golden brown.Drain and keep aside.
There will be some ghee remaining in the pan and we can use that up to saute the grated beet root. Add milk and simmer.
Once the milk comes to a boil and the beetroot is cooked, add the unrefined cane sugar , roasted lotus seeds and mix.Simmer for a couple of minutes. Switch off the heat and add the cashew nuts.
Serve warm / chilled
- The kheer thickens after a while.Keep a little extra milk handy to add later before serving.
- You can also add grated carrot instead of beets.
- Use any sweetener of your choice