Makhana Phirni is a delicious twist on the classic Indian phirni recipe. Instead of rice, this version uses roasted makhana (foxnuts/lotus seeds), slow-cooked in milk with saffron and cardamom. The result? A creamy, nutty, and soul-satisfying dessert that’s perfect for festivals, special occasions, or even Hindu fasting (vrat) days.
Traditionally served in earthen bowls, phirni is a beloved Indian sweet often enjoyed during Diwali, Holi, Eid, or family celebrations. This makhana version is lighter on the...
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Soak the saffron strands in 1 tablespoon of warm milk (or water) for 10 minutes. Set aside.
Heat ghee in a pan over medium heat.
Add the makhana and roast them for 3-4 minutes, stirring frequently, until crisp.
Transfer the roasted makhana to a bowl, let them cool, and then grind them into a coarse powder.
Pour milk into a deep pot and bring to a boil. Add the saffron-infused milk and simmer for 2-3 minutes.
Add sugar and cardamom powder and stir until the sugar dissolves completely.
Add the powdered makhana, stirring continuously to prevent lumps. Cook the mixture on medium heat, stirring often, until it thickens to a smooth, pourable consistency (about 20-30 minutes).
To check consistency, dip a ladle into the phirni and run your finger across the back. If it leaves a clear line, it’s ready.
Turn off the heat, add kewra water and mix.
Pour the phirni into earthen bowls (or regular bowls if unavailable). Cover them with cling film or foil paper, and refrigerate until chilled.
Garnish with chopped pistachios or your choice of nuts before serving.
No saffron? Use a pinch of turmeric powder for a natural golden color.
If using earthen bowls, soak them in water for a few hours before adding the phirni.
Phirni can be enjoyed warm, but it tastes best when served chilled.
For a vegan-friendly version, substitute ghee with coconut oil and use plant-based milk.
Can I use low-fat milk for this recipe?
Yes, you can use low-fat milk, but the phirni may not be as creamy as when made with full-fat milk.
What can I use instead of kewra water?
You can substitute kewra water with rose water or skip it entirely if unavailable.
How long can I store the phirni?
Phirni can be stored in the refrigerator for up to 2-3 days. Ensure it is covered properly to prevent it from absorbing other flavours.
Can I make this recipe nut-free?
Yes, you can skip the pistachios or any other nuts used for garnish to make it nut-free.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it does not include any gluten-containing ingredients.
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