When I first read about Lotus Seeds some time ago I was intrigued. Lotus are sacred to Hindus. So using the seeds as food certainly was very interesting. I came across the seeds in the local Reliance super market. its similar to popcorn but just looks amazing, and on the Ganesh chaturthi day i asked my wife to try some Punjabi style kheer/pudding. It was so yummy!
Puffed lotus seeds, also called Makhana, are used for cooking in the Northern and Western parts of India.
The typical lotus seed is small, round and off-white in colour. It can be consumed raw or cooked.
These seeds are a good source of protein, besides starch, fiber, fat, and traces of calcium, magnesium, zinc and iron.
Lotus seed has astringent properties, and benefits the spleen and heart.
It is said to nourish the blood and also improve appetite. It is said to cure many diseases, including those relating to the kidney, chronic diarrhea and excessive leukorrhea. People who have constipation should not consume these seeds.
- 100 gms Puffed lotus seed/phool makhana
- 1 cup Sugar
- 2 liter Milk
- 1/4 cup Cashewnuts, almonds and raisins
- 1/4tsp Cardamom powder
- 6-7 Kesar/saffron strands
- Heat a pan and dry roast lotus seeds until they turn firm and lightly crisp. Set aside.
- In a same pan, melt ghee and add nuts + raisins. Shallow fry until they are light golden brown and puffed up. Remove along with left over ghee and set them aside.
- soak saffron in a tbsp of warm milk for few minutes,
- Add milk to heavy bottomed pan and on boil,let it thicken & reduce for 20 minutes. Keep stirring occasionally.
- To the thickened milk, add sugar,half of the makhana/lotus seeds, saffron which we have soaked in milk and cardamom powder. Mix well until everything blends well.
- and cook covered for 10 to 15 mins until they soften a bit.
- Now add the remaining makhana/lotus seeds and cook again for 5 minutes on low flame.Switch off the flame and Garnish with fried nuts and raisins and serve hot or cold.
Thank you for finding my page and taking the time to read my creations.I hope you enjoy spending time on my blog from time, to time. It would be great to hear your comments, and helpful for me as a chef to share your views. I am truly grateful to you all!!
Thank you,thank you,thank you !
Pandu chef
P.S. In my next article, I’ll show you how to make delicious kerala style mutton stew... So, be sure to sign up for free mail updates so you don’t miss out.
Thank you,thank you,thank you !
Pandu chef
P.S. In my next article, I’ll show you how to make delicious kerala style mutton stew... So, be sure to sign up for free mail updates so you don’t miss out.
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