Makhana Gulkhand Rabdi

Makhana Gulkhand Rabdi is a sweet dish or dessert recipe cooked with lotus seeds and milk with jaggery.This Rabdi is a very unique mouthwatering, quick and easy sweet dish made with goodness of jaggery  and gulkhand instead of white sugar. This tasty and delicious Makhana Gulkhand Rabdi is complimented with dry fruits

Makhanas are popularly known as lotus seeds or foxnuts. Makhana is a part of the lotus flower. The seeds are edible after being processed  and it becomes highly nutritious.  High calcium content  makes them great for bone and teeth health. So it is very good for growing children  and old age people  Makhanas are rich in protein and high in fiber. They are low in calories , fat and sodium.  Thus we can say that makhanas are very nutritious and fully packed with various benefits.

Try this healthy delicious creamy rich textured Rabdi  and stay fit and healthy.

Preparation time  – 10 minutes

Cooking time  – 15 mkinutes

Total time – 25 minutes

Makes  – 8 to 10 short cups

Makhana Gulkhand Rabdi garnished with nuts, rose petals and tulsi.
Makhana Gulkhand Rabdi

Ingredients :-

  • 3 cups makhanas
  • 750 to 800ml  milk ( cow ‘s milk )
  • 1 cup jaggery powder ( organic )
  • 5 tbsp skimmed milk powder
  • 1 1/2 tsp ghee
  • 2 to 3 tbsp gulkhand
  • 2 tbsp  almond flakes
  • 2 tbsp cashewnuts finely chopped
  • 1/4  tsp cardamom powder
  • Few rosepetals

Method :-

To a wide microwave safe bowl put in one tsp ghee and add in 3 cups of makhanas  ,give a nice mix.

Then toss them in oven for 2 minutes 30 second with a interval of 30 seconds.

Mix nicely and toss it till crispy and light brown.

Allow to cool down completely for 2 to 3 minutes..

In the mean time heat 100 mi of water and jaggery  and boil nicelyuntil jaggery completely melts.

Switch off the stove ,strain the jaggery syrup through a strainer and keep it cool down nicely

Then spread on a wide plate and break into small pieces  with your hands or else use a stone and muddle the nuts to break like small uneven pieces as shown in the picture in the top.

Crush one cup of tossed makhana with milk powder and cardamom powder to fine powder and keep aside.

Heat the left over ghee in a non stick pan  and roast or fry the chopped nuts and take out.

In the same pan add in milk and allow to boil once, at this stage add in broken makhanas and stir in constantly  and cook till makhanas become soft.

After boiling the milk for 4to 5 minutes , mix crushed powder with 100ml of milk nicely with out any lumps properly.

Add this paste to boiling rabdi or milk and give a nice mix.

Makhana Gulkhand Rabdi garnished with nuts, rose petals and tulsi.
Makhana Gulkhand Rabdi

Then stir in constantly on low flame  to avoid the burning .

Now add the fried nuts and cook the rabdi foe 2 to 3 minutes until you get semi thick or pouring consistency.

Switch off the stove , reat it for 5 minutes.

When the rabdi is warm add in jaggery syrup which is completely cooled.

If you add hot jaggery syrup the rabdi may curdle , so add in jaggery syrup only after it is completely cooled.

When rabdi comes to room temperature , now put in gulkhand and give a nice mix.

Then rest the Makhana Gulkhand Rabdi in fridge for one hour.

Garnish the Rabdi with nuts and rose petals.

Offer this tasty and yummy Makhana Gulkhand Rabdi  with tulsi to the God.

Makhana Gulkhand Rabdi garnished with nuts, rose petals and tulsi.
Makhana Gulkhand Rabdi

Tips :-

  • You may use sugar instead of jaggery.
  • Can use full fat milk instead of cow milk.
  • You may crush full quantity of makhanas to powder and prepare the rabdi , I like the crunchy texture so I have  not crushed  completely.
  • You may toss the makhana in a kadai with ghee on low flame  for couple of minutes until they become crispy and turns light brown   instead of tossing in the oven
  • 1 cup equals  250 ml.

Check out another sweet dish recipe using makhana – Makhana Apple Kheer .

Makhana Apple Kheer