Healthy dessert bite... Calling Fox😆

The ones who having sweet tooth like me often feel guilty about it mainly because of weight gain but what you feel if I say this sweet dish you can have whenever you want and as much as you want. Interesting na... Call it phoolmakhana or foxnuts or lotus seeds, it has many nutritional qualities which you can't ignore and would love to include in your daily diet specially  for mothers like me who always looking for quick bites as they have to juggle between work and their baby 🚼 and also in need of good source of calcium. It has all. (Nutritional value of lotus seeds)

INGREDIENTS: 
1. Foxnuts’ coarse powder (makhana choora) – 2.5 cups
2. Coconut powder – 1 cup

3. Peanut powder- 1 cup

4. Sugar – 2.5 cups
5.  Water – 1 cup (for making syrup)
6. Ghee or butter – 2 tbsp + 1 tsp (for greasing the plate)

METHOD: 
|Preparation time : 10 mins | Cooking time : 15 mins | Makes about 36 pieces |
1. Heat a wok or frying pan and add some ghee in it. Or you may skip the ghee too. Just add the phool makhanas in it and dry roast them for 2-3 mins or until you smell their aroma. If you add ghee, roast until the ghee is well absorbed.


2. Now grind them in a mixer or food processor to a coarse powder. It is not necessary to grid them to smooth powder.

3. Take a saucepan and add water and sugar in it. Bring them to a boil.

4. Meanwhile roast the makhana with coconut powder and peanut powder in the wok again for 2 mins, only if you are using raw freshly grated coconut. Otherwise skip this step. Alternately you may use just more of makhanas instead of coconut powder and peanuts. I added to gain more energy and flavour of course 😋

5. When the sugar syrup comes to a boil, check the thread consistency of it by dropping a drop in a cooled plate.
If its not ready yet, simmer the heat and continue boiling. Meanwhile keep your thali or plate ready by greasing it well with ghee.

6. Place it between your fore-finger and thumb on cooling, if you see 1-1/2 (dedh tar) threads stretching out of it, it is done.

7. Turn off the heat of the sugar syrup and add the makhana and coconut into it. Mix it well.

8. Quickly transfer the contents into the greased plate(thali).

9. Spread it in the thali and pat it with a greased spoon to form an even layer.

10. Although , I didn’t garnish it ,but you may garnish it with the choice of your nuts and tap them on the spread mix.

11. While the mixture is still hot, cut lines diagonally like a barfi or simply square with a knife in the thali.

12. After about half an hour, when the barfi has cooled down take out pieces from the thali and serve.
Store it in air-tight container on the shelf /counter at room temperature. It has a long shelf life compared to milk sweets.