Phool Makhana Kheer

                                                                                                         Serves 6

Phool Makhana/Makhana/Lotus seed/Foxnut                     
Scientific name: Euryale ferox

Phool Makhana

Ingredients:

1. Makhana 60 gm

2. Ghee 4 tbsps

3. Milk 1 ltr

4. Sugar 6 tbsps (or to taste)

5. Cardamom powder 1 tsp

6. Raisin/Kismis 6

7. Almond 8

8. Cashew 8 

9. Kesar/Saffron 1 tsp (optional) 

Roasted Phool Makhana

Method:

Roast Makhana in ghee on medium to low heat till crispy. Make sure they do not turn brown. When cools down take half of it and crush to make a coarse powder. Leave aside.

Roast cashew and almonds in ghee till light brown and crispy. Fry kismis too in little ghee. 

Chop cashew and almond lengthwise and keep aside. 

Heat milk and add both the powdered and the whole roasted makhana. Keep cooking on medium to low heat for about 10 minutes. Break a few makhanas with the spoon while stirring. 

Add raisins, cashew and almond, reserving some for garnishing. Add cardamom powder and saffron (optional).
Add sugar. Stir and cook on low heat for a few more minutes. 

Makhana kheer is ready. Do not thicken it while cooking leave enough milk so that the makhana can soak up more milk and the kheer gets thickened. 

This kheer can be served warm or cold. I like it cold as it gives a rich creamy taste. 

Narikol aru Sujir Laroo

Coconut and Semolina Laddoo                                      This amount makes 28 Laddoos

Ingredients: 

1. Coconuts 2, grated
2. Sugar 2 cups
3. Suji/Semolina 1 cup, roasted dry
4. Vanilla essence a few drops or edible Camphor a pinch
5. Water 1/2 cup

Grated Coconut

Method: 

Mix coconut, sugar and water well in a pan. Now cook on medium to low flame stirring all the time.
When half done, add camphor. I have added vanilla essence, hence the colour has turned a little brown. 

Just before it is almost done, add the semolina and mix well keeping the flame on low. When mixed well, remove from fire and start making the laddoos with hand. 

While making the laddoos wet your palm and lightly wipe on a cloth. You have to hurry up and be fast while making the laddoos as once it is cold the coconut will harden and laddoos will break. 

These Laddoos are delicious and can be stored for several days. 

Semolina may be omitted if you prefer pure coconut laddoos.  

Makhana Curry

                                                            Serves 6
Ingredients: 1. Makhana (Phool Makhana/Lotus Seed/Foxnut) 3 cups
     Scientific name: Euryale ferox

2. Green Peas, shelled 1/2 cup
3. Tomato, peeled and pureed 2
4. Paste of 3 medium onion+8 cloves garlic+a tiny piece of ginger+green chilli to taste 
5. Powdered masala: 1. Jeera 1 tsp
                                   2. Dhania 1 tsp
                                   3. Garam masala 1 tsp
6. Fresh Cream 1/2 cup
7. Tezpatta (Bay leaf) 4
8. Whole masala: 1. Cinnamon 1 tiny piece
                             2. Clove 6
9. Kasuri Methi 1 tblsp
10. Salt to taste
11. Sugar 2 tsp
12. Water 3 cups
13. Refine oil 1/2 cup or frying Makhana
14. Ghee 4 tbsp
15. Turmeric 1/2 tsp

Method:

 Heat refine oil, fry Makhana and keep aside

Fried Makhana

Heat Ghee and fry Tezpatta and the whole masala (Cinnamon, Clove).

Add onion+ginger+garlic+chilli paste, and turmeric. Keep frying on medium heat. 

Add tomato puree, kasuri methi, powdered masala (jeera+dhania+garam masala) and salt keep frying till beautifully browned. 

Pour in the fresh Cream, stir a little and add water. Stir well, add peas and sugar. Let it cook for about 5 minutes.
Check salt+sugar and add the Makhana. Stir and cook for about 3 minutes. Keep enough gravy as the makhana soaks up quite a lot. Gravy will thicken as the curry cools down. 

Tastes delicious. Can be served with Puri, Paratha, Roti or Rice