Makhana kheer recipe | Easy to make Phool makhana payasam with evaporated milk – Lotus seeds payasam recipe with full video and step-by-step pictures.

Wishing you all a very Happy New year 2023. Let the new beginnings bring an abundance of joy, good health, and wealth.

Phool makhana | foxnut, a very healthy and nutrition-rich snack. Generally, it is roasted and served as a snack. I have seen many of them using it in North Indian gravies too, like Makhana masala. I tried makhana kheer many years back but never posted it in the blog.

I wanted to start the new year with a sweet recipe so thought will post this makhana kheer. I used evaporated milk in this recipe, it gives a nice caramelised taste. But if you don’t get it in your place, you can skip it. You can add condensed milk for any variations.

Also check out, Paneer kheer, orange kheer, macaroni kheer, Badam kheer

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Makhana kheer recipe

Roasted Makhana kheer using evaporated milk

Course Dessert

Cuisine Indian

Keyword dessert, Janmashtami recipes, Janmastami recipes, Navratri recipes, sweets

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 2 cups full cream milk
• ½ cup evaporated milk optional
• A pinch of saffron
• 1 cup phool makhana
• ¼ cup sugar
• 3 tbsp chopped badam and pista
• 1 tsp ghee

Instructions

• Soak saffron in 2 tbsp of warm milk for 10 minutes.
• In a pan add ghee and add 1 cup of phool makahana.
• Roast this in a medium flame till it turns slight golden brown.
• When you pick it up and break with hands it should break easily.
• If you want to keep the makahana full in the payasam, add milk to this now.
• I want it be crushed so crushed it roughly with hands.
• Now add 2 cups of milk to this.
• I used raw milk.
• Mix well and let this cook for 7 minutes.
• Now add ½ cup of evaporated milk. If you don’t get evaporated milk in you place add ½ cup normal milk. But I highly recommend evaporated milk as it gives a nice caramelised taste.
• Stir this and cook for 10 minutes.
• Scrap the sides of the pan.
• Now add the saffron soaked milk to this.
• Mix well.
• Add the sugar to this now.
• Mix well.
• By now the payasam | kheer will be little thick.
• Switch off the flame.
• Add the chopped nuts.
• Mix well.
• Makhana kheer | makhana payasam is ready.
• Serve chilled.

Video

Notes

1. You can keep the makhana whole and make the kheer.

2. Condensed milk can be added to make it creamier, if adding condensed milk skip the evaporated milk.

3. Makhana kheer tastes nice when chilled.

• Soak saffron in 2 tbsp of warm milk for 10 minutes.

• In a pan add ghee and add 1 cup of phool makahana.

• Roast this in a medium flame till it turns slightly golden brown.

• When you pick it up and break it with your hands it should break easily.

• If you want to keep the makhana full in the payasam, add milk to this now.
• I want it to be crushed so crushed it roughly with my hands.

• Now add 2 cups of milk to this.
• I used raw milk.
• Mix well and let this cook for 7 minutes.

• Now add ½ cup of evaporated milk. If you don’t get evaporated milk in your place add ½ cup of normal milk. But I highly recommend evaporated milk as it gives a nice caramelised taste.
• Stir this and cook for 10 minutes.
• Scrap the sides of the pan.

• Now add the saffron-soaked milk to this.
• Mix well.

• Add the sugar to this now.
• Mix well.
• By now the payasam | kheer will be a little thick.
• Switch off the flame.

• Add the chopped nuts.
• Mix well.

• Makhana kheer | makhana payasam is ready.
• Serve chilled.

1. You can keep the makhana whole and make the kheer.
2. Condensed milk can be added to make it creamier, if adding condensed milk skip the evaporated milk.
3. Makhana kheer tastes nice when chilled.

The post Makhana kheer recipe appeared first on Jeyashri's Kitchen.

Rava appam recipe – Sooji appam recipe for Karthigai deepam – Rava appam recipe with jaggery and rice flour, full recipe with video and ste-by step instructions.

We usually make Appam for Krishna Jayanthi, Ganesh Chathurti, Karthigai deepam, and aavani avittam. Apart from making this one festival, we can make this for kid’s snack box too. Usually appam is made using wheat flour or the traditional way using rice. This one is using rava as the main ingredient.

This appam turned out super soft and the outer portion was evenly browned. I didn’t add a banana to this one. Usually, we add banana while making Instant It gives softness to the appams. The same rava appams can be deep fried in the oil, but we need to make the batter thick in case we are doing it that way.

Check out other interesting appam recipes from Jeyashris kitchen, wheat flour appam millet flour instant nei appam, Traditional karthigai nei appam, Thinai unniappam.

Rava appam recipe

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Rava appam recipe

Pan fried Sooji appam with jaggery

Servings 11 appams

Author Jeyashri suresh

Ingredients

• ½ cup rava |sooji
• ½ cup jaggery
• ¼ cup rice flour or maida
• ½ tsp cardamom powder or 4 cardamom
• 1 small banana optional
• A tiny pinch baking soda
• 1 tsp ghee + ghee to cook the appams
• 3 tbsp coconut
• ½ cup water

Instructions

• Soak the rava in ½ cup of water, just ensure it is fully wet.
• Cover it and keep it aside for 1 hour.
• In a mixie jar add the soaked rava, ¼ cup rice flour, jaggery powder, banana(if adding), cardamom.
• Add little water if needed and grind this into a fine paste.
• Transfer this to a bowl.
• Add 3 tbsp grated coconut, baking soda and 1 tsp of ghee.
• Mix well.
• Appam batter is ready.
• Ensure the batter is not too thick or not too runny. If it is thick add little water or milk, if it is runny add 1-2 tbsp of rice flour
• You can go ahead and make the appams, not need for any fermentation.
• Heat a appam pan and add little ghee in all the holes.
• Pour the batter in the holes and cook in a medium flame.
• Cover this cook.
• When you see it gets cooked on one side, gently flip this using a spoon.
• Cook for a minute, if needed add little ghee.
• Take out from the pan.
• Repeat the same for the rest of the batter.
• These rava appams stay soft for 5-6 hours.

Video

Notes

1. I didn’t add bananas but still the appams stayed soft for more than 6 hours.

2. The jaggery was just perfect, if you want you can add 1-2 tbsp extra jaggery.

• Soak the rava in ½ cup of water, just ensure it is fully wet.
• Cover it and keep it aside for 1 hour.

• In a mixie jar add the soaked rava, ¼ cup rice flour, jaggery powder, banana(if adding), cardamom.
• Add little water if needed and grind this into a fine paste.
• Transfer this to a bowl.

• Add 3 tbsp grated coconut, baking soda, and 1 tsp of ghee.
• Mix well.
• Appam batter is ready.

• Ensure the batter is not too thick or not too runny. If it is thick add little water or milk, if it is runny add 1-2 tbsp of rice flour
• You can go ahead and make the appams, no need for any fermentation.
• Heat an appam pan and add little ghee in all the holes.
• Pour the batter into the holes and cook on a medium flame.

• Cover this cook.
• When you see it gets cooked on one side, gently flip this using a spoon.

• Cook for a minute, if needed add little ghee.
• Take it out from the pan.

• Repeat the same for the rest of the batter.
• These rava appams stay soft for 5-6 hours.

The post Rava appam recipe appeared first on Jeyashri's Kitchen.