How to make Makhane Mewe Ki Barfi -

Sweet atta, makhane and khus khus ki barfi

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lotus seeds (मखाने), Poppy Seeds

Cuisine : Indian

Course : Desserts

Makhane Mewe Ki Barfi

Makhane Mewe Ki Barfi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 5-6 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Makhane Mewe Ki Barfi Recipe

  • Lotus seeds 100 grams

  • Poppy Seeds 1 cup

  • Milk 2 1/2 cups

  • Mixed nuts slivered 1/2 cup

  • Pure ghee 1 1/4 cups

  • Whole wheat flour (atta) 1 1/4 cups

  • Sugar 1 cup

  • Green cardamom powder 1/4 teaspoon

  • Silver warq a few sheets


Step 1

Dry roast the lotus seeds till crisp. Grind to a coarse powder. Wash poppy seeds and soak in milk for four to five hours. Grind to a smooth paste. Take a thick-bottomed kadai. Heat half the quantity of ghee and cook the poppy seed paste on low heat till fragrant. If needed add more ghee. Remove into a thali and allow to cool.

Step 2

In the same kadai, take the remaining ghee and roast wheat flour till fragrant and golden in colour. Add the powder of lotus seeds and poppy seed paste and continue to roast on low heat till well blended. Remove into a thali. In the same kadai place sugar and one cup of water. Boil till a two-thread consistency has been obtained. Immediately mix in the wheat flour mixture and stir vigorously to blend well. Add in the nuts and cardamom powder.

Step 3

Pour into a greased thali and let cool slightly. Spread silver varq while still warm. Cut into desired shapes.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.