Makhana kheer and jalebi parfait. Hi friends. hope you like the recipe for this super delicious and tasty Shahi Makhana Kheer. It is made with Lotus Seeds also known as Foxnuts or Phool. Low Fat Makhana Kheer Recipe, Learn how to make Low Fat Makhana Kheer (absolutely delicious recipe of Low Fat Makhana Kheer This kheer recipe is a special one, for those fasting in the festive season of Navratri or are on low fat diet, this is the perfect dessert to indulge in as it serves both.

We also make sabzi with makhana. I have also seen makhana being served as prashad. Makhana kheer, it's a very light and healthy kheer which prepared by using lotus seed pop and milk combo. You can have Makhana kheer and jalebi parfait using 22 ingredients and 18 steps. Here is how you cook that.

Ingredients of Makhana kheer and jalebi parfait

It's of For Makhana kheer.
It's 1 cup of makhana/foxnuts.
You need 500 ml of full fat milk.
Prepare 1/2 tsp of green cardamom powder.
Prepare 2 tbsp of grated mawa.
Prepare 1/2 cup of grated plam jaggery.
You need 2 tsp of clarified butter/ghee.
It's 2 tbsp of chopped dry fruits.
Prepare of For jalebi.
You need 1/2 cup of all-purpose flour.
You need 2 tsp of gramflour/ besan.
Prepare 1 pinch of baking powder.
It's 1 pinch of baking soda.
It's 1 1/2 tsp of yogurt.
It's 1/4 cup of water.
It's 2 cups of oil to fry jalebi.
It's 1/2 cup of sugar.
It's 1/4 cup of water.
It's 2 of green cardamom pods.
You need 5-6 of saffron strands.
Prepare 2 tbsp of milk.
You need 1/4 tsp of lemon juice.

You can serve this kheer recipe during navratri or fasting period. The lotus flower produces edible seeds, which you can eat cooked or raw. Lotus seeds are good source of protein, magnesium. Makhana kheer is a pudding made up of makhana, milk and sugar.

Makhana kheer and jalebi parfait step by step

Heat ghee in a pan,add makhana and roast in low flame till it become slightly golden and crispy,then keep aside..
In heavy bottomed pan heat milk for 5-6 minutes or till it become 3/4 in quantity, stir it frequently..
Add roasted makhana,cook it for another 5-6 minutes or till it done, stir it continuously..
Add grated mawa,mix and cook for couple of minutes and switch off the flame..
Add grated jaggery and green cardamom powder, combine it well..
Makhana kheer is ready, cool it down and refrigerate it for an hour..
In a large bowl mix together flour, gramflour, baking powder, baking soda, yogurt, mix it well, cover it and let the batter sit for 9-10 hours or overnight to ferment..
Now for sugar syrup,in a heavy bottomed pan put sugar, green cardamom pods and water together,let it all come to a boil..
Once boil add milk, give a quick mix, and boil for a minute..
All the dirt in the sugar syrup will separate, discard it..
Now add saffron, lemon juice, and simmer it till syrup becomes sticky and form one string consistency..
Keep the syrup warm, while making jalebi, now transfer the jalebi batter into a squeeze bottle..
Heat oil in a pan, squeeze batter in hot oil, making spiral motion, shape it like jalebi, keep the flame at low..
Fry both sides till it become golden brown..
Remove from the oil and dip in warm sugar syrup, few seconds on each side..
Then remove it from sugar syrup, jalebi is ready..
For assembling the dish, in a serving glass fill half with chilled makhana kheer, then sprinkle some chopped dry fruits, topped it with handful jalebi pieces..
Enjoy chilled kheer with hot crispy jalebi..

These nuts are different from other nut as Makhana are very low in fat and high in carbohydrate. Makhana kheer is ready to serve. You can serve it hot or chilled. Remember, after cooling down the consistency will become a little more thick. Made from puffed lotus seeds, this kheer is often made in North India during Navratris.