Recipe – Foxnut Pudding / Phool Makhana Kheer / Roasted Lotus Seeds Pudding/

Aviary Photo_131496354900516735

Cooking time: 20 minutes

Serves: 2


  • Milk: 3 cups
  • Sugar: ¼ cup or as required
  • Makhana: 1 cup
  • Cardamom (Elaichi Powder): 1/2 teaspoon
  • Dry fruits (cashew, almonds, pistachios, raisins): 2 Tablespoon
  • Saffron: a few strands
  • Ghee: ½ tablespoon


  • In a heavy bottom pan, heat ghee.
  • Roast the cashew and almonds. Take them out and keep aside.
  • Add makhana in the remaining ghee. Roast for 3-4 minutes.
  • Add milk in the pan over the makhana and let It boil.
  • Once it starts to boil, reduce the heat to medium and let it on heat for 9-10 minutes.
  • Add sugar and roasted makhana. Mix well. Simmer for another 6-7 minutes. Stir occasionally.
  • Turn of the heat and garnish with cardamom powder, saffron strands, pistachios, raisins and roasted cashew and almond nuts.
  • Serve hot, or let it cool completely. Then refrigerate for 1 hour and serve cool.
  • Checkout the below slideshow for the recipe pictures.



7 thoughts on “Recipe – Foxnut Pudding / Phool Makhana Kheer / Roasted Lotus Seeds Pudding/”

    1. Phool makhana is the name given to popped lotus seeds used in Indian cooking. The puffed lotus seed has the bitter centre core and the outer membrane are removed, and is puffed, just as popcorn is puffed.


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