Phool makhana pudding is an Indian dessert made with fox nuts drenched in thick, sweet vanilla custard milk and garnished with sliced pistachios. This is an easiest and simplest dessert whereas the flavor and thickness is achieved with the vanilla flavored custard powder. The same kheer can be made using nestle condensed milk, but the taste and flavor gets changed with the use of condensed milk. You can also make semiya like kheer using milk, cardamoms, sugar and phool makhana. Phool makhana itself is lacking taste, flavor or tang. For the flavor and taste it is entirely depends on other ingredients. It absorbs the taste in whatever it is cooked with. It turns crisp when roasted and shrinks as well as softens when boiled in milk.
In India, in the northern and western parts of the country, phool makhana is extensively used to make seasoned phool makhana snacks, sabzis and curries. Among the sabzis, the most popular one is phool makhana paneer sabzi, phool makahna kaju sabzi and phool makhana mushroom curry.
Preparation time - 10 minutes
Cooking time - 10 - 12 minutes
Serves 3 -4
Ingredients2 tbsp vanilla flavored custard powder
5 cups + 1/2 cup milk
2 cups broken phool makhana / fox nuts
2 tsp ghee /clarified butter
5 heaped tbsp sugar
Few sliced pistachios
Phool makhana pudding recipe with step by step pictures
Take the phool makhana in a large plate.
Break or tear them into small pieces.
Heat the ghee in a pan and roast the makhana till crisp. Remove and set aside.
In the same pan, add milk and sugar. Mix the sugar with a spoon and bring it to boil. Add the above prepared custard powder paste and bring it to boil stirring continuously. Then add the above prepared phool makhana and boil it for 3 -4 minutes or till the phool makhana become soft. Simmer till you get the thick consistency. Serve phool makhana pudding hot or chilled.