Recipe: Makhana Kheer
Table of Contents
Ingredients:
- Makhana (Fox nuts): 2 cups (50–60 grams)
- Full-fat milk: 1 liter
- Sugar: 5–6 tablespoons (As per taste)
- Desi ghee: 1 tablespoon
- Cashews: 2 tablespoons (chopped)
- Almonds: 2 tablespoons (chopped)
- Pistachios: 1 tablespoon (chopped)
- Cardamom powder: ½ teaspoon
- Saffron strands: 8–10 (soaked in 2 tablespoons of lukewarm milk)
Makhana Kheer Instructions:
Heat 1 tablespoon of ghee in a pan (kadhai).Add the makhanas and roast them on low flame for 5–6 minutes until crispy. Let the roasted makhanas cool down. Coarsely grind half of the makhanas and leave the other half whole. In the same pan or a heavy-bottomed vessel, bring 1 liter of milk to a boil.
Once boiled, lower the flame and cook until it thickens slightly. Add the saffron milk, chopped almonds, cashews, and pistachios into the simmering milk. Now, add both the coarsely ground and whole makhanas to the milk. Cook on low flame for 4–5 minutes so the makhanas become soft and the kheer thickens.
Finally, add 5–6 tablespoons of sugar and cardamom powder, cooking for another 2–3 minutes until the sugar dissolves completely. Turn off the heat. Your Makhana Kheer is ready. Serve it warm or chilled.
