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

Creamy Phool Makhana Curry Recipe: A Nutritious Lotus Seed Gravy

Have you ever spotted Phool Makhana (popped lotus seeds) in the spice aisle of your local supermarket and wondered what to do with them?

While many of us love munching on them roasted and spiced just like popcorn, these little powerhouses are incredibly versatile. In Chinese cuisine, they are celebrated for their ability to 'clear heat' and restore perfect balance and health to the body. Here in India, they make a frequent appearance in comforting desserts like makhana kheer or as a crunchy evening snack.

But today, we are turning them into something deeply comforting and luxurious: a rich, restaurant-style Makhana Curry. It features a velvety tomato-cashew base that perfectly coats the roasted lotus seeds.

Here is what the raw phool makhana looks like before we transform it:

And our fabulous end product is 

🛒 Ingredients You'll Need

• Phool makhana: 1 cup
• Oil: 3 tsp
• Whole jeera (cumin seeds): ½ tsp
• Green chillies: 4-5, slit lengthwise
• Mint leaves: 4-5 fresh leaves
• Onion: ½ cup, finely chopped
• Ginger-garlic paste: 1 tsp
• Turmeric powder (haldi): ½ tsp
• Kitchen King Masala: 1 tsp (Everest brand works great)
• Garam masala: 1 tsp
• Tomato puree: 1 cup
• Almond or Cashew paste: 3 tsp (for that signature richness)
• Salt: ½ tsp (or to taste)
• Fresh coriander leaves: 2 tsp, finely chopped for garnish
• Water: A splash for cooking spices

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👩‍🍳 Step-by-Step Method

Step 1: Toast the Makhana

Heat a dry kadai (pan) and roast the phool makhana until they turn a beautiful, light golden brown and get crunchy. Keep a close eye on them and stir frequently—they can burn quickly! Once done, set them aside.

Step 2: Build the Flavor Base

In another kadai, heat the oil. Toss in the jeera, slit green chillies, and fresh mint leaves. Let them sizzle and release their aroma.

Step 3: Sauté the Onions

Throw in the finely chopped onions. Cook them patiently until they turn a rich, golden brown.

Step 4: Cook the Spices

Add the ginger-garlic paste and all your dry spice powders (turmeric, Kitchen King, and garam masala). Sprinkle a tiny splash of water so the spices don't burn, and cook until the oil starts to separate from the sides of the mixture.

Step 5: Simmer the Gravy

Pour in the fresh tomato puree and your almond or cashew paste. Turn the heat down to low, cover, and let it simmer for about 10 minutes until the raw smell disappears.

Step 6: Bring it All Together

Finally, gently fold in your roasted phool makhana. Let everything simmer together on low heat for another 10 minutes so the makhana absorbs all those incredible, rich flavors.

Garnish your masterpiece with a handful of freshly chopped coriander leaves. Just look at that rich, velvety texture—isn't this creamy sauce absolutely wonderful? It pairs beautifully with hot, fluffy phulkas or a bowl of steamed basmati rice.

If you give this recipe a try at home, let me know in the comments below how it turned out for you!