Makhana kheer recipe
Makhana Kheer is a vegetarian and glutenfree milk pudding made using Makhana/Lotus seeds/Fox Nuts, milk, ghee, sugar and dry fruits.
Ingredients
1 cup = 200 ml
- 2 Cup makhana/Lotus seeds
- 4 cup milk (800 ml - full fat)
- 2 tsp desi ghee
- 6 tbsp sugar
- Few strands of saffron
- 4 green cardamoms
- 10-12 almonds
- 10-12 cashews
- 2 tbsp golden raisins
Instructions
- Add desi ghee in a heavy bottomed pan.
- Add almonds and cashews and roast them on low heat.
- When almonds and cashews turn slightly golden, add raisins.
- When raisins puff up, take almonds, cashews and raisins out of pan and keep separately.
- Now add makhana in pan and roast on low heat.
- In 2-3 minutes, makhanas turn crisp. Do note that don't make them brown.
- Switch off the heat and take out about 1/2 cup of makhanas.
- Add these 1/2 cup of makhanas in a grinder jar along with cardamoms.
- Grind them to a fine powder.
- Now in the pan in which 1.5 cup of roasted makhanas are already lying, add milk to them.
- Also add saffron.
- Let milk come to boil.
- Add grinded makhanas and give a mix.
- Add sugar and mix.
- Also scrap sides at intervals.
- Let milk simmer on low heat until desired consistency of kheer is achieved. Don't miss to stir occasionally.
- Switch off the heat and add roasted nuts.
- Mix and enjoy hot, cold or chilled.
Notes
- While roasting the nuts, don't add raisins alongwith almonds and cashews. Almonds and cashews take some time in getting roasted whereas raisins puff up immediately. If you add raisins alongwith almonds and cashews, raisins are likely to burn till almonds and cashews are done.
- Nuts are added after kheer is ready because it has raisins which are likely to curdle the milk if added while boiling.
- Kheer will get thicken in refrigerator so don't simmer the milk too much if you have plans to serve the chilled kheer.