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
- 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
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.
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.
- 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 .