Thandai Makhana Phirni

March 9, 2020mayurisjikoni
Blog post

EVENT: FOODIEMONDAY/BLOGHOP

THEME: #237 HOLI ON MY PLATE

What is Holi?

Like most festivals in India, Holi, the festival of colours too celebrates good over evil like other Indian festivals and also makes the beginning of spring. There are other reasons that Holi is celebrated. To read the traditional story as to why Holi is celebrated, click here. Modern day celebrates are more now as fun festival rather than the religious implication. How did colours become such an intrical part of Holi Celebrations? It is believed that the use of colour was started by Lord Krishna.

Lord Krishna and Holi

When the mischievous and playful Lord Krishna was young, he was very jealous of  Radha’s very fair complexion as he was very dark. Complaining to his mother Yashoda, to pacify him she suggested that he colours her face with whichever colour he likes. As a result Lord Krishna went an applied colour Radha and the other Gopis (cowherd girls).This lovable prank of Krishna applying colours with water jets (pichkari) gain popularity over time.

Holi Celebrations

Usually the colour powders use these days For the Festival of Colour right from white to purple are usually made from rice or corn flour in which food colours are added to get the correct colour. Though not harmful as such, it may cause allergic reaction on the skin for those who may be allergic to food colours, can cause eye infection and irritation. It may also cause lung and throat irritations. Traditionally only Gulal and Abhir powders were used. Following the trend to create unusual shades of colours, manufacturers may not follow the strict regulations and include colours like malachite green, gentian violet, rhodamine which are believed to be carcinogenic. Some powders may have lead oxide, copper sulphate, mercury sulphite and mold which all are very harmful to the body.

Play a Safe Holi

Use safe natural colours and apply colour to friends and families in such way that it doesn’t get into the eyes, mouth, nose, ears etc.

Use colorful flower petals instead of colour powders if they are not organic.

Avoid water balloons as they tend to cause bruises and may injure people.

Don’t waste water. Water is becoming a scarce world over and we really cannot afford to waste it.

Applying a small patch of colour to friends and family members on the cheeks is enough for an eco friendly Holi. Apply tilak to those who are older to you.

With the fear of Corona Virus, its not advisable to play with water colours.

Holi and Feasting

Whenever there’s a festival to celebrate good food is vital. People get together and not only enjoy the colorful mood, music and gaiety but having food together is a part of the celebration. I feel that no Holi festival is complete without Thandai. These days many thandai based food are made right for cakes, cookies to desserts.  While there are no strict rules as what should be made and what should not, some of the more famous dishes are:

Thandai Milk is a must for most

Malpua is another famous sweet dish prepared during Holi

Some parts of India, Gujiyas are a must

Various Chaats like Dahi Papdi Chaat or Pani Puri as Archana makes

Dahi Vada or Dahi Bhalla is another famous dish

Kachoris, nice flaky moong filled ones the way Renu makes

Snacks like dhokla, gota, flaky farsi puri

FoodieMonday/Bloghop

For the 237th theme, FoodieMonday/Bloghop group decided unanimously to  have Holi on my plate as the theme with the festivities happening today and tomorrow.  I decided to make a thandai flavored makhana phirni.

What is Phirni?

Originally, Phirni is like a rice pudding or kheer. However, for phirni coarsely ground rice is used. This makes the phirni much thicker than a rice pudding when it sets and is usually enjoyed chilled unlike kheer which can either hot or chilled. Also other grains like semolina, brown rice, black rice, little millet etc replace the rice to make different kinds of phirni. This time I decided to use makhana which is roasted and then ground to a coarse powder.

Ingredients for Thandai Makhana Phirni

  • Makhana also known as fox nut or gorgon nut or Euryale Ferox which is actually seeds of the lotus flower.
  • Milk, whereby I’ve used dairy full fat milk but you can replace with any nut milk.
  • Sugar of which I used normal sugar but you can replace it with coconut sugar, brown sugar, jaggery powder, honey, maple syrup of even stevia.
  • Thandai powder, which can be replaced by cinnamon, cardamon or saffron alone. Can also replace with flavoring like vanilla or spice mixtures like pumpkin pie spice or apple pie spice.
  • Topping can your choice. Here I’ve used dried fruit and nuts. You can use fresh fruits.

Dietary Tip:

  • Gluten free
  • For vegan version you can replace dairy milk with a nut milk
  • Satvik friendly
  • Ideal for fasting days like Navratri and Ekadashi

thandai makhana phirni 4

thandai makhana phirni 1

thandai makhana phirni 2

thandai makhana phirni 3

THANDAI MAKHANA PHIRNI

Serves 4-6

2 cups makhana

2 tbsp ghee

4 tbsp sugar

1 litre full fat milk

2-3 tbsp thandai spice powder

5-6 strands of saffron

Topping:

Dried fruits/chopped nuts/choco chips

  1. Heat ghee in a wide pan over medium heat.
  2. Add makhana and keep on stirring them frequently till they become crunchy.
  3. Let the roasted makhana cool down.
  4. Put the makhana in a zip lock bag.
  5. Using a rolling pin, crush the makhana.
  6. Crush the makhana into a coarse powder.
  7. Keep it on the side till required.
  8. Heat milk over medium to low heat and let it simmer till only half the quantity is left.
  9. Add saffron and the crushed makhana.
  10. Keep stirring the mixture till it becomes thick, like the consistency of pouring custard.
  11. Add sugar and thandai spice powder. Mix well.
  12. Let the mixture simmer for 2-3 minutes more.
  13. Pour the phirni mixture into serving bowls or glasses.
  14. Let it cool outside.
  15. Cover the bowls or glasses with lids or cling film.
  16. Put it in the refrigerator to set overnight or for 5-6 hours.
  17. Add the topping.
  18. Serve this delicious treat for your party as a dessert.

Tips:

  • Make sure all the makhana are crushed into small pieces.
  • Replace the sugar with a sweetener of your choice like coconut sugar, honey, jaggery, maple syrup or stevia.
  • Add topping of your choice.

Pin for later:

thandai makhana phirni

A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962

 

20 Comments

  • ARCHANA

    March 10, 2020 at 4:14 pm

    Mayuri! I am drooling over the phirni so much I just cannot read! It is something I must try will bookmark it and come back when I am making it. I love the use of makhana in making this phirni! The recipe sounds so delicious. (I scrolled back and read how to make it cannot resist). Hoping we have guest soon so that I can use this recipe.

     
    1. mayurisjikoni

      March 11, 2020 at 1:40 pm

      Thank you so much Archana, even if you don’t have a guest, you still can use it to make it for the family. With hot season already there, its a cool treat.

       
  • FoodTrails

    March 11, 2020 at 3:43 am

    Loving this Phirini with makhana. this one is a perfect treat for fasting as well as summer afternoons when all one want is something light and yumm and chilled to escape from heat.

     
    1. mayurisjikoni

      March 11, 2020 at 1:27 pm

      That’s so true its a cooling and light dessert to enjoy.

       
  • The Girl Next Door

    March 11, 2020 at 6:18 pm

    Absolutely love this phirni made using the very nutritious Makhana! It must be so very refreshing, this dessert, especially when served chilled.

    Loved the detailed recipe and your write-up about Holi. 🙂

     
    1. mayurisjikoni

      March 18, 2020 at 10:05 pm

      Thanks Priya, it was a perfect treat for Holi.

       
  • Batter Up With Sujata

    March 14, 2020 at 5:31 pm

    Thandai makhana phirni sounds amazing. So innovative. Made makhana kheer but never thought of makhana phirni. Loved the beautiful colour and presentation. Its also perfect for fasting days. I can imagine the heavenly taste.

     
    1. mayurisjikoni

      March 16, 2020 at 3:07 pm

      Thanks Sujata, now next time you can try makhana phirni.

       
  • preethi76

    March 15, 2020 at 5:56 am

    Love the delicious twist to the Phirni. Makhana and thandai phirni is a royal treat for any festive. Love this this scrumptious phirni.

     
    1. mayurisjikoni

      March 16, 2020 at 3:06 pm

      Thank you so much Preethi.

       
  • Renu Agrawal Dongre

    March 16, 2020 at 12:44 am

    This looks absolutely irresistible. So beautifully made and presented. Makhana one of the super food and you have made a phirni from this, for Holi, such a healthy treat.

     
    1. mayurisjikoni

      March 16, 2020 at 3:04 pm

      Thanks Renu, it is healthy as one has the option of adding a sweetener of their choice.

       
  • poonampagar

    March 27, 2020 at 7:17 pm

    Making delicious phirni with healthy makhana is such a brilliant idea! Perfect Summer treat whether fasting or not.

     
    1. mayurisjikoni

      March 27, 2020 at 8:19 pm

      Thank you so much Poonam and that’s right, can make it any time for dessert.

       
  • shobhakeshwani

    March 29, 2020 at 1:36 am

    OMG .. This is Divine !!
    Phirni and thandai, both are my favourites.. combination of both must be super.

     
    1. mayurisjikoni

      March 30, 2020 at 9:03 pm

      Thanks Shobha, it was a really different kind of dessert. I shared it with my neighbors and they couldn’t believe that they were having makhana.

       
  • Mina Joshi

    March 29, 2020 at 1:04 pm

    The phirni looks amazing. Love the way you are serving it with thandai masala. I have never tasted makhana for years as it’s quite a unusual ingredient in UK.

     
    1. mayurisjikoni

      March 30, 2020 at 9:01 pm

      Thanks Mina, here too in Kenya it is not readily available but I had a really great time using it in India as a snack and making sabji too.

       
  • Mireille Roc (@ChefMireille)

    March 30, 2020 at 4:16 am

    I love thandai which I had made once, but this dessert is awesome with the way you have combined different Indian flavors and deserts into one!

     
    1. mayurisjikoni

      March 30, 2020 at 8:59 pm

      Thank you so much Mireille.

       

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