PHOOL MAKHANA KHEER/PUFFED LOTUS SEEDS KHEER RECIPE/ MAKHANA KI KHEER

Pool makhana kheer is a yummy kheer verity. Pool makhana /Lotus seeds is very good for health and it is having excellent source of nutrients. It is nothing but the lotus seeds and rice cooked in milk and added with nuts for extra taste.

Actually i have never tasted the pool makhana kheer before. I first brought pool makhana to make fries only. After that I made that phool maknana fries few times for evening snacks.

Then I saw this recipe of phool makhana kheer in manjulas kitchen.  I liked this recipe and tried. It was so creamy and delicious.

In this recipe i have used caramelized sugar. this caramelization of sugar gives nice flavor and color to the kheer. instead of adding sugar directly , we can add this caramelized sugar in other kheer also to give nice smell and color. I have used the same concept of sdding caramelized sugar in thirunelveli wheat halwa also. 

You can check the recipe in the below link if you are interested.

• Thirunelveli Wheat Halwa(using wheat flour)

Also please  check the below links for the other kheer recipes in my blog.

• Paal/Pal Paayasam(Rice and Milk kheer)
• Almond Vermicelli kheer
• Carrot Kheer
• Vermicelli Paayasam(Semiya Paayasam)
• Paneer Apple Kheer

This is my 100^th post of my blog. So planned to post a sweet recipe and felt it is a perfect one.

Ok now coming to the recipe.

VIDEO RECIPE:

RECIPE CARD:

PHOOL MAKHANA(LOTUS SEEDS) kHEER SOAKING TIME:- |PREPARATION TIME:5 Min | COOKING TIME: 40 - 45 Min AUTHOR: KUZHALIS SAMAIYALARAI RECIPE TYPE: DESSERT CUISINE: NORTH INDIAN  SERVES: 2 PERSONS  Pool makhana kheer is a yummy kheer verity. Pool makhana /Puffed lotus seeds is very good for health and it is having excellent source of nutrients. It is nothing but the lotus seeds and rice cooked in milk and added with nuts for extra taste. INGREDIENTS: 3/4 cup Phool Makana 2 cups Full fat Milk ¼ cup cooked rice ¼ cup sugar 4 or 5 Almond 4 or 5 cashew 1 tablespoon pistachios 1 teaspoon cardamom powder Few strands saffron 1 tsp kewra/Rose essence 1 teaspoon ghee PREPARATION: Soak the badam in hot water and then remove the skin. Chop the almond and cashews into fine pieces. Crush the pistachios into finely. Cook the rice and keep ready. METHOD: In a pan add the phool makhanas and dry roast them in medium flame. This step may take 5 to 7 minutes. Then remove them from heat and then chop the makhanas into halves or quarters (depends on its size). In the same pan add the milk and allow it to boil. Once the milk starts boiling, add the roasted and chopped makhanas and mix well. Let it cook. Then add the cooked rice and mix well. Let the milk to boil continuously. Then add the chopped cashews and almonds and stir. In a separate pan, add the ghee and half of the sugar and let it low heat. The sugar will starts to melt and once it gets caramelized means starts to change into brown colour and thick, immediately remove from heat and pour in to the boiling kheer. The caramelized sugar may become solid, but in the heat it will melt, so no issues. Continuously stir the kheer to avoid the burning at the bottom. Add the remaining sugar and mix well. Then add the crushed pistachios, saffron and cardamom powder and mix well. Once the kheer reached the required consistency, switch off the heat. Then add the kewra essence and mix well. Serve chill. NOTES: While roasting you can add little ghee also. Instead of chopping you can roughly grind it just give one pulse , that’s enough. No need to powder. If your lotus seeds are small, then this step itself no nee. Directly you can add to the milk. Instead of cooked rice you can add 2 or 3 tablespoon of roasted poha also. Caramelizing the sugar is purely optional, but it gives very nice taste and flavor to the kheer. You can reduce half of the sugar and add condensed milk also to give nice rich taste. Also you can reduce the milk and add evaporated milk to reduce the cooking time. While adding the caramel, it may get harden, so stir continuosly, it will melt and mix nicely with the kheer.

STEP BY STEP PHOTOS:

In a pan add the phool makhanas and dry roast them in medium flame. This step may take 5 to 7 minutes.

Then remove them from heat and then chop the makhanas into halves or quarters (depends on its size).

In the same pan add the milk and allow it to boil.

Once the milk starts boiling, add the roasted and chopped makhanas and mix well.

Let it cook. Then add the cooked rice and mix well. Let the milk to boil continuously.

Then add the chopped cashews and almonds and stir.

In a separate pan, add the ghee and half of the sugar and let it low heat. The sugar will starts to melt and once it gets caramelized means starts to change into brown colour and thick, immediately remove from heat and pour in to the boiling kheer.

The caramelized sugar may become solid, but in the heat it will melt, so no issues. Continuously stir the kheer to avoid the burning at the bottom.

Add the remaining sugar and mix well.

Then add the crushed pistachios, saffron and cardamom powder and mix well.

Once the kheer reached the required consistency, switch off the heat.

Then add the kewra essence and mix well.

Serve chill.

Do try this recipe and please don’t forget to give your feedback in comments.

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INSTANT PEARL MILLET KOOZH / PORRIDGE USING PEARL MILLET FLOUR (INSTANT KAMBU MAAVU KOOZH / KANJI)

Pearl millet(Bajra/Kambu) is one of the healthiest millet varieties. In tamil it is called as kambu. The first thing usually comes to mind while speaking about this pearl millet is this kmabu koozh or pearl millet porridge. It is nothing but the ground pillet is cooked and mixed with buttermilk.

Generally it is taken as breakfast. It is very good coolant for the body during summer. Also it is good filling food, so it is perfect to take during diet.

During summer buttermilk is the main drink we usually take to reduce the body heat. I have already posted the traditional way of preparing kambu koozh recipe using whole pearl millet. In this recipe I have used pearl millet flour to make the koozh. You can simply drink this koozh with raw small onions. But I felt it tastes blend. So will do tempering with spices to give additional taste and flavour to the koozh. Actually my husband only told me this idea of tempering and adding more buttermilk with the porridge.
Please check the below link for the instant version of the kambu koozh using pearl millet flour

• Kambu koozh (pearl millet porridge) using whole pearl millet

Ok now coming to the recipe.

RECIPE CARD:

KAMBU KOOZH(PEARL MILLET PORRIDGE) WITH PEARL MILLET FLOUR SOAKING TIME:- |PREPARATION TIME:5 Min | COOKING TIME: 10 Min AUTHOR: KUZHALIS SAMAIYALARAI RECIPE TYPE: BREAKFAST CUISINE: SOUTH INDIAN  SERVES: 2 PERSONS Pearl millet(Bajra/Kambu) is one of the healthiest millet varieties. In tamil it is called as kambu.The most common recipe which we prepare using this pearl millet is this kambu koozh in tamilnadu. It is a very good coolant to the body and healthy too. In this recipe I have used pearl millet flour to make the kambu koozh or we can call this as kambu kanji too. INGREDIENTS: 4  tablespoon Pearl millet flour(bajra flour/Kambu maavu) 2 cups Water ½ cup butter milk Salt to taste To Temper: 1 tablespoon oil 1 teaspoon mustard seeds 1 teaspoon cumin 2 or 3 shallots(Small Onion) 1 Green chilli Few curry Leaves PREPARATION: Finely chop the shallots and slit the green chillies. Set them aside. In a bowl mix the pearl millet flour with ¼ cup of water without lumps and keep it ready METHOD: In a pan add water and allow it to boil. Then add the prepared pearl millet mix and let it cook.It will take around 10 minutes for the flour to get cooked.. Stir in between at regular intervals to avoid burning at the bottom. Once it cooked well and it becomes thick remove from heat. Let the kanji to cool down completely. Then add the butter milk, salt and required water and mix well. In pan add the oil and prepare the tempering. First add the mustard seeds and let it splutter. Then add the cumin seeds and let it fry. Then add the chopped onion,green chillies , curry leaves and sauté them well. Once the onion turns translucent remove from fire and add it to the prepared koozh and mix well. Serve along with pickles or mor milagaai as per your choice. NOTES: You can use normal onion also instead of shallots. You can prepare this koozh a day before and mix the buttermilk on the net day and can drink. It too will taste great. Instead of tempering you can directly add the chopped raw onions and drink if you like.

STEP BY STEP PHOTOS:

In a bowl mix the pearl millet flour with ¼ cup of water without lumps and keep it ready.

In a pan add water and allow it to boil. Then add the prepared pearl millet mix and let it cook.It will take around 10 minutes for the flour to get cooked.

Stir in between at regular intervals to avoid burning at the bottom.

Once it cooked well and it becomes thick remove from heat.Let the kanji to cool down completely.

In pan add the oil and prepare the tempering.

First add the mustard seeds and let it splutter. Then add the cumin seeds and let it fry.

Then add the chopped onion,green chillies , curry leaves and sauté them well.

Once the onion turns translucent remove from heat.

Then add the salt buttermilk and required water and mix well.

Add the tempered items to the prepared koozh and mix well.

Serve along with any pickle or mor milagaai as per your choice.

Do try this recipe and please don’t forget to give your feedback in comments.

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KAMBU KOOZH(KAMBAN KOOZH) RECIPE- HOW TO MAKE BAJRA/PEARL MILLET PORRIDGE

Pearl millet(Bajra/Kambu) is one of the healthiest millet varieties. In tamil it is called as kambu. The first thing usually comes to mind while speaking about this pearl millet is this kmabu koozh or pearl millet porridge. It is nothing but the ground pillet is cooked and mixed with buttermilk.

Generally it is taken as breakfast. It is very good coolant for the body during summer. Also It is good filling food, so it is perfect to take during diet.

Actually I have never tasted this koozh till last year. Yes, I first tasted this in my relative place only. But after that I have prepared this koozh for ‘n’ number of times. Mostly this koozh only be the breakfast dish for us. But I use pearl millet flour to make this koozh instantly. But I love the taste of this whole pearl millet koozh. Yes definitely taste difference is there.

 The process of making this koozh is simple but little time consuming. We need to soak the pearl millet and then have grind, then cook, after that cooling down till overnight. So to prepare this koozh we have to plan by a day before itself. But you can prepare in large batch and refrigerate.

Some may call this as kambu soru means pearl millet rice. As per my understanding the difference is the time of grinding only. If you grind the soaked pearl millet very coarse, means just by giving few pulses, then you can prepare and eat like normal rice. That is along with any kuzhambu varieties like kaara kuzhambu or sambhar etc. you can make koozh also with this.

I usually grind the pearl millet little more by adding little water because it will fasten the cooking time. So the grinding option up to you. If you grind very coarse means then you can use pressure cooker to cook. It will be easy and less time consuming. But have to add enough water with the ground paste to avoid burning at the bottom.

Please check the below link for the instant version of the kambu koozh using pearl millet flour

• Kambu koozh (pearl millet porridge) using bajra flour

Ok now coming to the recipe.

RECIPE CARD:

KAMBU KOOZH(PEARL MILLET PORRIDGE) SOAKING TIME:5 TO 6 Hours |PREPARATION TIME:5 Min | COOKING TIME: 20 Min AUTHOR: KUZHALIS SAMAIYALARAI RECIPE TYPE: BREAKFAST CUISINE: SOUTH INDIAN  SERVES: 2 PERSONS Pearl millet(Bajra/Kambu) is one of the healthiest millet varieties. In tamil it is called as kambu.The most common recipe which we prepare using this pearl millet is this kambu koozh in tamilnadu. It is a very good coolant to the body and healthy too. INGREDIENTS: 1 cup Pearl millet 3 cups Water ½ cup butter milk Salt to taste 2 or 3 shallots(Small Onion) PREPARATION: Wash and soak the pearl millet in water for minimum 5 to 6 hours. Then grind into coarse paste and keep aside. Finely chop the shallots and set aside. METHOD: In a pan add water and allow it to boil. Then add the ground paste and let it cook. This step will take around 15 to 20 minutes. Stir in between at regular intervals to avoid burning at the bottom. If you wan you can pressure cook also. Once it cooked well and it becomes thick remove from heat. Let the kanji to cool down completely. It is better to leave it over night. Then next day morning add the butter milk, salt and required water and mix well. Add chopped shallots and mix. Serve along with mor milgaai or pickle or simply onion and green chilli as per your wish. NOTES: You can prepare this in large quantity and refrigerate for 2 or 3 days. In that case cook the pearl millet paste till it becomes so thick, after cooled down you can make medium sized balls out of these. Soak the balls in clean water and leave out side for one night. On next day onwards refrigerate the balls with water and mix with buttermilk whenever needed.

 STEP BY STEP PHOTOS:

Wash and soak the pearl millet in water for minimum 5 to 6 hours.Then grind into coarse paste and keep aside.

In a pan add water and allow it to boil. Then add the ground paste and let it cook. This step will take around 15 to 20 minutes.

Stir in between at regular intervals to avoid burning at the bottom. If you wan you can pressure cook also.

Once it cooked well and it becomes thick remove from heat.

Let the kanji to cool down completely. It is better to leave it over night.

Then next day morning add the butter milk, salt and mix well.

Add water if required, to get the required consitency. Add chopped shallots and stir.

Serve along with mor milgaai or pickles or simply with shallots and green chillies.

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my facebook page or follow me on pinterest or add to your google + circle.

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