Lychee-Makhana Kheer/Lychee-Lotus seed Pudding

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Summer is not just about the mangoes, this is about lychees too. If the mango is the king of fruit, lychee is the queen. Juicy and sweet lychees are a gift of the summer season as these are the perfect thirst quenchers. This wonderful fruit is loaded with vitamin C and a number of essential minerals. We eagerly wait for this fleshy fruit which is harvested from May to July and gives the opportunity to eat as fruit or prepare a number of goodies. Smoothie and mocktails are always on the top of my list when it arrives

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Today I gave a hand over a unique kheer which I made with the combination of makhana/lotus seeds and sweet fleshy lychees. The base of my pudding was the makhana. Generally, I make rice kheer with lychees but this time I replaced rice with the makhanas, making my Lychee-Makhana kheer(लीची-मखाना खीर) healthier.

Makhanas or lotus seeds are a superfood loaded with several health benefits. I dry roasted them and made a coarse powder in the grinder to add to the milk. It’s a pleasure to share the recipe of this unique lychee kheer or pudding

Prep time – 10 min
Cook time – 30 min
Course – Dessert
Cuisine – Indian
Author – Bharti Dhawan

Ingredients Required

• Full cream milk – 500 ml +1/4 cup
• Lychee – 1 cup +some for garnishing (deseeded and chopped coarsely)
• Makhana/ lotus seeds – 1 cup (25-30 nos)
• Rice flour/chawal atta – 1 tsp
• Sugar – 2 tbsp or to taste
• Assorted nuts( chopped) – 1/4 cup
• ilayachi/cardamom powder – 1/2 tsp

WALKTHROUGH

  • Firstly, dry roast makhana/lotus seeds. Avoid getting a dark colour. Roast by stirring Continuesly
  • When cooled make a coarse powder in the grinder and keep aside
  • Mix 1 tsp rice flour/chawal atta with 1/4 cup cold milk and keep aside
  • Keep milk for boiling in a heavy bottom pan at low flame
    Add makhana/lotus seeds powder and stir until it is mixed well. Also, add sugar and mix by stirring
  • Allow the milk simmer for 15 minutes and add the diluted rice flour mix. Keep stirring to avoid lumps.
  • Rice flour is optional. If you want to eat this kheer in the fast/upvas, you can avoid rice flour. This lychee kheer will energize you in the fast/ उपवास
  • Add ilaychi/cardamom powder at this stage. The kheer will start to thicken now. Add chopped nuts at this stage
  • The whole process takes 20-22 minutes at low- medium flame. Switch off the flame and allow the pudding/kheer cool down a little. Time to add chopped lychees. Give a good stir and refrigerate to chill
  • Garnish the kheer with some makhana, lychees and chopped nuts serve the lychee kheer chilled
Lychee-Makhana Kheer

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