Roasted phool makhana - Guilt-free snack

This is my third recipe with phool makhana (other two being phool makhana curry, phool makhana kheer)  As said before, these puffed lotus seeds are proteinaceous, restoring perfect health to our body.  These can also be roasted and spiced up to form ideal evening snack (like popcorns)  So why wait guys?? just go ahead and give these super-tasty and super-crunchy snack to ur pampering kids...

Phool makhana ki kheer

I think u wont be needing an introduction to phool makhana as already post of phool makhana curry is posted previously.  So let us see how to make nutritious kheer/ payasam.

Ingredients required

• 1 cup phool makhana/lotus seed
• Half litre milk
• 1/4 cup sugar
• 1/4 cup condensed milk
• 1/2 tsp cardamon powder
• 1/4 cup ghee roasted almond pieces

Method

In a deep vessel, add milk and phool makhana.  Heat under simmer flame till phool makhana gets cooked.  Now, mash the phool makhana with help of any utensil, (for instance, daal masher) such that phool makhana gets incorporated into milk very well.

Now add in cardamon powder, sugar, condensed milk, stir continously.

Garnish with almond pieces and serve hot... hmm.. it was very tasty... :)

I enjoyed it!!!!1

Phool makhana curry

Phool makhana or popped lotus seeds can be found in many supermarkets under spice section.  People use the same in curries, kheer or having them as such (with spices) like pop corn.  These phool makhana are quite nutritious and are used extensively in chinese cuisine who beleive them to 'clear heat', nutritious and thus  has the ability to restore perfect health to our body. The other dishes using phool makhana is  phool makhana kheer and roasted phool makhana. This is what phool makhana looks like

And our fabulous end product is 

Ingredients required

• One cup of phool makhana
• 3 tsp oil
• Half tsp whole jeera
• 4-5 green chillies, slit lengthwise
• 4-5 mint leaves
• Half cup finely chopped onions
• Half tsp turmeric/haldi
• 1 tsp Everest Kitchen king masala
• 1 tsp garam masala
• 1 tsp ginger-garlic paste
• 1/2 tsp salt
• 1 cup tomato puree
• 3 tsp almond paste/cashew paste
• 2 tsp finely chopped coriander leaves, to garnish

Method

In a kadaai, roast phool makhana till they turn brown, keep them aside.  Care should be taken while roasting, do not burn them

In another kadaai, heat oil, add jeera, green chilly and mint leaves.  Stir them

Throw in onion and cook till they turn brown

Add in ginger-garlic paste and all spice powders.  Sprinkle water and cook till oil leaves the sides of mixture

Add in tomato puree and almond paste.  Cook in simmer flame for about ten minutes..Lastly add browned phool makhana and simmer flame for ten more minutes.  Serve hot with rice/phulkas 

Isn't this creamy sauce wonderful??