On the eve of Janmashtami, I thought of making another panjiri or barfi(fudge) of dry-fruit called Phool Makhane (foxnuts) for Kanhaji.I called it “Marble barfi” becuase of the texture and amazing look of this classy fudge. But don’t get confused it is not as hard as marble , instead it is brittle and chewable like any powder. 😛

Initially, I was in doubt whether it will turn out as tasty as other sweets or not. But to my surprise it came out well and was liked by my family and friends a lot.

Foxnuts come from Lotus seeds. They are effective for individuals with high risk of premature ageing, premature white hairs ,wrinkles and other signs of aging.These seeds contain starch and protein which is excellent for diabetes.Makhana helps in conditions like arthritis, erectile dysfunction and premature aging. These seeds have antioxidant properties and help in digestion, rejuvenates respiratory system and prevents frequent urination.

Again this is my Mom’s recipe and this is how I feel her presence in and around me.

INGREDIENTS:
1. Foxnuts’ coarse powder (makhana choora) – 2.5 cups
2. Coconut powder – 1 cup (optional)
3. Sugar – 2.5 cups
4. Water – 1 cup (for making syrup)
5. 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 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.

1. Now grind them in a mixer or food processor to a coarse powder. It is not necessary to grid them to smooth powder. You may just halve the quantity for trial purpose.
   

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

3. Meanwhile roast the makhana with coconut 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.

4. 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.
   

5. Place it between your fore-finger and thumb on cooling, if you see 2-3 threads stretching out of it, it is done.
   

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

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

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

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

10. While the mixture is still hot, cut lines diagonally with a knife in the thali.(This barfi sets super fast.) So just be ready with a knife too.

11. 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. 🙂

Please feel free to leave your comments below in case you wish to suggest or ask something about it.We love to hear from you !!