5 Dessert Recipes Using Phool Makhana (Lotus Seeds)

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Phool Makhana, or lotus seeds/fox nuts, has gained popularity over the years due to the immense health benefits associated with it.

Earlier on, it was just used in traditional medicine to cure diseases like kidney problems, diarrhoea, etc.

However, these days, people are discovering more and more benefits associated with this powerhouse of a seed, and it has started gaining immense popularity.

These small round seeds are rich in nutrients like manganese, potassium, phosphorus, protein, magnesium, and thiamine.

More health enthusiasts and nutritionists are exploring the health benefits of Makhana. And gradually, more people are adding them to their daily diets.

Now, people use it as a snack or include it in their savoury or dessert dishes. Makhanas have become a popular choice for people who want to maintain a healthy lifestyle.

Health Benefits Associated With Makhanas

Healthy heart: Due to the presence of vital nutrients like protein, calcium, magnesium, and carbohydrates and low-fat content, makhanas have become a very good source to keep your heart healthy by maintaining blood pressure.
Resolves Kidney Issues: Makhanas are specifically known for regulating urination and blood flow. They help in detoxifying the spleen by flushing out all the toxins from the body, and hence, resolving kidney issues.
Aids The Liver: The role of the liver is to detoxify our body from all the waste; consuming makhana helps the liver perform its role well by keeping the metabolism in check.
Maintains Hormonal Imbalance: If consumed regularly, they keep the hormones balanced during and before menstruation. It even helps in dealing with menopause symptoms.
Fertility Booster: Makhanas help boost female fertility and ensure the proper functioning of all female reproductive organs.
Weight Loss: Makhanas have gained popularity as a healthy diet option that helps in the weight loss journey as they are low in calories and cholesterol.
Anti-ageing: The power pack food is packed with antioxidants and amino acids to keep the skin healthy and glowing.
Improves Bone Strength: Since makhana is a rich source of calcium, consuming makhanas regularly improves your bone strength, lubricates your joints, and prevents degenerative bone diseases.
Improves Gut Strength: fibre content in our food helps smooth the functioning of the digestive system. Makhana is packed with fibre and hence solves digestive issues like constipation and hard stools.

5 Dessert Recipes Using Makhanas

Sweet cravings can be real, and when you get that sugar rush. It's hard to resist, and you end up eating something that upsets your whole diet plan.

So, why not turn that irresistible sugar craving into a healthy option?

And since makhanas are packed with such high nutrients, it would be senseless not to incorporate them into our daily diets.

So, let's discuss some ways you can turn your desserts and snacks into healthier options.

Makhana Panjiri

Makhana Panjiri is a power-packed dessert that can even be used as a snack. My mom made a whole batch of it post-childbirth after my first one.

This healthy snack/dessert is such a power booster that I could feel my energy level going up after eating 4 to 5 spoonfuls of Panjiri.

Without further ado, let's delve into this fantastic recipe.

Ingredients

Cashew Nuts - 1 cup
Almonds - 1 cup
Pecan nuts - 1 cup
Walnuts - 1 cup
Pistachios - 1 cup
Melon seeds - ½ cup
Pumpkin seeds - ½ cup
Desiccated coconut - 1 cup
Edible gum - ½ cup
Makhana (lotus seeds) - 1 cup
Semolina - 1 cup
Castor sugar - 1 cup
Clarified butter (desi ghee)

Directions

In a pan, take 2 tbsp ghee and add cashew nuts, almonds, pecan nuts, and walnuts and roast them. Keep on stirring until they change colour and become crispy. Take them out in a large bowl.
The same goes for pistachios, roast them with 1 tbsp ghee. When slightly roasted, add melon seeds, pumpkin seeds, and desiccated coconut. Roast until you notice the changed colour. Dish them out in the same bowl.
Using the same pan, take 2 tbsp ghee and add edible gum. The gum will start to pop and will soon be double the size. Take them out in a separate bowl.
Then, in the same pan, take 1 tbsp ghee, add makhanas, and roast them until they change colour and become slightly crispy. Transfer to a bowl and keep it aside.
Finally, in the same pan, add semolina (suji) and dry roast for 5 mins until you get a nice aroma. Then add around 4 tbsp ghee and continue roasting for another 10 mins, by then the colour of the semolina will have changed to brown. Let it rest until it cools down.
Now, from the mixed nuts, take out a handful of nuts in a small bowl and coarsely grind the rest of the nuts in a grinder. Make sure you grind them in small batches to ensure the nuts do not become too powdery. Place all the ground nuts in a large dish.
Similarly, grind the edible gum and makhanas separately and add to the mixture of nuts.
Now add castor sugar and roasted semolina to the mixture and mix well with the help of a spatula.
Your makhana panjiri is ready. It can be stored in an air-tight container for 6-8 weeks.

You can have a spoonful once or twice a day. Some people also mix a spoon or two in warm milk and consume this power-pack drink to restore vigour.

Gur Papri With Makhana

Gur Papri is a delicacy that originated from Gujrat in India. It was introduced in Pakistan by the Memon community. It is a special dish that is usually made during winter.

Now the recipe I am sharing here is my mom’s special recipe of Gur Papri, but with a twist.

Yes, my mom makes her Gur Papri with makhanas in it. And believe me, it's the most mouth-watering delicacy ever.

She has become such an expert in making it that friends and relatives request her to make it for them.

So, let me share this special recipe with you guys.

Ingredients

Whole wheat flour - ½ kg
Milk - ½ cup
Edible gum - 125 gm
Makhana - 125 gm
Jaggery - ½ kg
Almond - 100 gm
Pistachios - 100 gm
Fresh coconut - ¼ cup shredded (desiccated coconut can also be used)
Clarified butter (desi ghee) - 1 cup

Directions

In a pan, heat 2 tbsp ghee, add a handful of edible gum, and let it pop and rise. Take it out in a bowl.
In the same way, make some batches of edible gum by roasting and taking it out in a pan to cool.
Then, add 2 tbsp ghee in the same pan and roast the makhanas until they slightly change colour and become crispy. Take it out in a separate bowl and let it rest.
Meanwhile, coarsely grind the almonds and pistachios. Add them to the bowl of edible gum along with the shredded coconut.
Now in a large pot take ½ cup ghee and roast the flour in it. Keep on roasting the flour for 15-20 mins until fragrant. Keep the pot aside.
Now in a separate pot, add ¼ cup ghee and the jaggery (gur) into it (break the gur into smaller pieces beforehand). Let the jaggery melt with the ghee by continuously stirring the pot.
Once it is completely melted and little bubbles are formed add milk to the paste and keep stirring for 3-4 mins. Do not overcook the jaggery syrup or else your Gur Papri will become hard.
Meanwhile, crush the makhanas coarsely once they cool down and add to the mixture of nuts and gum. Take out 2 handfuls into a small bowl for garnishing.
Now pour the jaggery syrup into the wheat dough and mix everything well. Then add the nuts and gums to it. Keep on mixing everything and then transfer to a greased pan and flatten it with the help of a flat spoon or spatula. Make sure to complete the whole process while the mixture is still hot.
Sprinkle with nuts, gums, and makhana. Flatten again with a spoon until everything is set in a layer.
Once it cools down to room temperature, cut into small cubes and serve. The batch can be stored in an airtight box for 2-3 weeks.

Makhana Halwa

Last year, when I visited Pakistan I had to attend a wedding. Pakistani weddings are especially known for their extravaganza, but I was most interested in the food.

So, while my deprived soul enjoyed all the authentic desi flavour, the thing that caught me off guard was the halwa in the dessert section.

And even though I had 2 servings of this halwa, I couldn't figure out what the halwa was made up of. It was later that I learned that it was Makhana Ka Halwa.

Since then, I took it as a challenge to create it at home. I googled tons of recipes, created many failed versions, and then one day I nailed it!

I present to you the best recipe. The best part about eating this halwa is you feel less guilty as you are taking something very healthy in your dessert – The Makhana.

Ingredients

Makhana (Lotus seeds) - 2 cups
Clarified butter (desi ghee) - ½ cup
Gram flour - ½ cup
Pistachios - 100g
Almonds - 100g
Cashew nuts - 100g
Cardamom powder - ½ tsp
Sugar - 250g
Unsweetened condensed milk (khoya) - 250g
Whole milk - 1 cup
Edible silver leaves (chandi warq) - optional

Directions

In a pan, dry roast gram flour for 2-3 mins on low flame until fragrant. Dish it out in a bowl and let it rest.
I use the same pan to roast makhana. Add 1 tbsp ghee, roast the makhanas for 4-5 mins until they slightly change colour and become crispy. Take it out in a bowl and set aside. Chop them coarsely after they are at room temperature.
Now add some more ghee into the pan and roast cashew nuts, almonds, and pistachios for 2-3 mins and take it out in a bowl. Chop them coarsely.
Then melt the khoya with some ghee by continuously stirring. Once melted, take it out in a bowl.
Now, take a large wok, add some ghee, roasted gram flour, and coarsely chopped makhanas. Cook it for 3-4 mins, stirring continuously.
While stirring, add sugar and cardamom powder, don’t stop stirring yet.
When you feel the sugar has melted, add milk and mix well. Let it cook for 5 - 6 minutes on low flame until it leaves the sides of the wok and ghee separates.
Time to incorporate melted khoya, and roasted nuts - mix everything well.
Serve it in a dish and garnish with almonds, pistachios, and edible silver leaf.

Zafrani Makhana Kheer

This is one dessert recipe that is always on my list of desserts for dinner parties as it is loved by all my guests.

Ingredients

Makhana (lotus seed) - 2 cups
Milk - 4 cups
Cardamom powder - ½ tsp
Saffron - few strands
Cashew nuts - 8 - 10
Almonds - 8 - 10
Pistachios - sliced
Sugar - ½ cup
Clarified butter - 1 tbsp

Directions

In a pot, bring the milk to a boil. Once the milk starts to boil, lower the flame and let it simmer for a while. Occasionally stir the milk.
Meanwhile, in a pan, add ghee and roast the makhana in it for 4 - 5 mins until they slightly change colour.
Take them out in a bowl and set aside.
In the same pan, roast almonds and cashew nuts for 2 - 3 mins, and set aside.
Now take ½ of the makhana and coarsely grind it along with the roasted nuts.
The milk must have thickened slightly, add the makhana and nut powder to it and let it cook for 3 - 4 mins. Keep on stirring the milk, then add the whole makhanas to the mixture and let it cook for 8 - 10 mins.
The mixture will start to thicken at this point, add sugar, cardamom powder, and saffron strands.
Let it cook for 10 - 15 mins on low flame while stirring it frequently.
Now the kheer is ready, dish it out in a bowl and garnish with some shredded pistachios. Refrigerate for 3 - 4 hours and serve it chilled.

Makhana Kulfi

The last thing on my list of desserts is the easiest and maybe the yummiest of all. And it can satisfy your instant cravings. Yes, this super-duper easy recipe is Makhana Kulfi.

Ingredients

Whole milk - 2 cups
Sugar - ¼ cup
Finely chopped nuts - 2 tbsp
Makhana (lotus seed) powder - 3 tbsp
Salt - a pinch (preferably rock salt)
Cardamom powder - 1 tsp

Directions

Boil milk, and let it simmer for a while on low flame. Stir occasionally.
After a while, when the milk has thickened slightly, add chopped nuts, cardamom powder, makhana powder, and sugar.
Keep stirring continuously to avoid lumps as the mixture will start thickening.
Cook for 8 - 10 mins until a creamy-like texture is attained.
Add a pinch of salt and set it aside.
When it cools down a bit, fill it in popsicle moulds.
Place it in the freezer for 7 hours or best results overnight.
Your healthy and yummy kulfis are ready to be enjoyed.