Delights of Phool Makhana

 

Discovering the Delights of Phool Makhana: A Superfood for All Ages

Phool Makhana, sometimes referred to as lotus seeds or fox nuts, is a tasty and healthful food that has been loved for ages. The Euryale Fox plant, native to India, is the source of these tiny, puffy, white seeds. Let's examine why Phool Makhana is a superfood that should be included in your diet as we delve into its world.

Enumerate Phool Makhana.
The seeds of the lotus plant, known as phool Makhana, are collected, dried, and then popped to provide a crisp, light snack. Although their texture is similar to popcorn, they taste distinct and rather nutty. Owing to their lightness and nutritional value, they are frequently utilized in Indian cuisine, particularly during days of fasting.

Advantages for Nutrition

Because of its high nutrient content, phool makhana is a fantastic complement to a balanced diet. Its principal advantages are as follows:

High in Protein: Pool Makhana is a great plant-based protein source, which is why it's perfect for vegans and vegetarians.
Rich in Fiber: The high fiber content promotes healthy digestion and prolongs feelings of fullness, both of which can support weight control.
Low in Calories: Phool Makhana is low in calories and high in nutrients, which makes it an ideal snack for anyone trying to maintain or reduce their weight.

Good Source of Antioxidants: Antioxidants included in these seeds aid in the battle against free radicals, lowering oxidative stress and improving general health.
Mineral-Rich: Phool Makhana is abundant in vital minerals that are necessary for good bodily function, such as potassium, phosphorus, and magnesium.
Health Advantages
Strengthens Heart Health: The high potassium and low sodium content aid in blood pressure regulation, which strengthens the heart.
Promotes Healthy Kidneys: Phool Makhana's astringent qualities are good for the health of your kidneys.

Anti-Aging Properties: By shielding cells from harm, the antioxidants in Phool Makhana aid in the fight against aging.
Aids in Diabetes Management: These seeds' low glycemic index makes them a healthy snack choice for diabetics, as it helps regulate blood sugar levels.
Enhances Bone Health: Phool Makhana's high calcium content promotes healthy bones and teeth.

How to Enjoy Phool Makhana

Phool Makhana can be enjoyed in various ways:

Roasted: To make a crunchy and delicious snack, just toss them with a little ghee or oil, salt, and your preferred spices.
In Curries :Add them to curries and gravies to give them more taste and texture.
As a Dessert: They make a delicious addition to Indian delicacies like kheer (rice pudding).
Trail Mix: Combine them with seeds, nuts, and dried fruits to create a wholesome trail mix.
With Milk :Eat them with milk and a little honey for a hearty meal, or mix them into your cereal in the morning.

Recipes:

For the Spicy Makhana Snack, heat a wok over medium heat and add ghee or coconut oil.

Add the salt, ½ teaspoon of chaat masala, ¼ teaspoon of turmeric powder, and a pinch of Kashmiri chili powder once heated.

Stir thoroughly and add 3 cups of fox nuts, or phool makhana.Stirring periodically, cook for 8 to 10 minutes or until well-coated and crispy. 

Herbed Makhana: Use your favorite herbs (such as oregano, basil, or thyme) in place of the spices listed above to make a herbed version of this dish.
Use the same method, but without any oil or ghee, to roast the makhana.
These are a delicious tea-time nibble. 

For the Sweet Caramel Makhana, heat ordinary or unrefined jaggery in a separate pan to make a caramel syrup.
Coat the roasted makhana thoroughly by adding them to the syrup.
After they have cooled, savor this delicious treat. 

Phool Makhana ki Kheer

Makhane ki kheer is a sweet dessert pudding made with Makhana (foxnuts), milk, ghee, sugar and dry fruits. 

1. Heat 2 to 3 teaspoons ghee in a pan.

2. Add 1 cup phool makhana and 10 to 12 cashews.

3. Roast the makhana on low to medium-low heat in ghee till the makhana become crunchy. The cashews will also get golden. Stir often while roasting them.

4. Then remove them on a plate and keep them aside.

5. Heat 2 cups milk (500 ml) in a saucepan or a thick bottomed pan. Keep the heat to medium-low to medium. Stir at intervals so that the milk does not scorch from the bottom.

6. Let the milk come to a boil.

7. Whilst the milk is getting heated up, reserve ⅓ cup makhana and add the remaining roasted makhana in a grinder or blender jar. Keep in mind not to add the roasted cashews that are kept in the same plate with makhana.

Also add cardamom seeds from 4 green cardamom pods along with a pinch of saffron strands.

Instead of cardamom pods you can add about ½ teaspoon of cardamom powder to the kheer once it is cooked.

8. Grind or blend to a fine powder.

9. When the milk comes to a boil, then add 3.5 to 4 tablespoons of sugar or add as per taste.

10. Add the ground makhana.

11. Then add the reserved ⅓ cup makhana.

12. Stir and mix very well.

13. Simmer for 9 to 10 minutes on a low to medium heat till the makhana softens and the milk thickens a bit. Do stir at intervals. Scrape the evaporated milk solids from the sides and add to the kheer.

Keep in mind that the kheer will thicken more on cooling. So keep the consistency according to your preferences.

14. Serve makhane ki kheer hot or warm or chilled. After refrigeration, the kheer’s consistency thickens a bit.