Makhana Kheer
15-11-2024
www.kitchenfoodrecipes.com
Ingredients:
Makhana (Fox Nuts) 1 cup
Full-Fat Milk: 4 cups
Sugar 4 tablespoons (adjust to taste)
Ghee (Clarified Butter) 1 teaspoon
Cardamom Powder 1/2 teaspoon
Saffron Strands A pinch (soaked in 2 tablespoons of warm milk)
Chopped Nuts (Almonds, Pistachios, Cashews) 2 tablespoons
Raisins 1 tablespoon
Rose Water 1 teaspoon (optional)
Instructions:
Roast the Makhana
Heat a teaspoon of ghee in a pan over low-medium heat.
Add the makhana and roast for 5–7 minutes until they turn slightly crisp. Stir continuously to avoid burning.
Allow them to cool and crush them lightly, either by hand or in a food processor, leaving some whole for texture.
Boil the Milk
Pour the milk into a heavy-bottomed pan and bring it to a boil.
Once it boils, reduce the heat to low and let it simmer for 10–12 minutes, stirring occasionally to prevent sticking.
Add the Makhana
Stir in the roasted and crushed makhana into the milk.
Let the mixture cook for another 10 minutes on low heat, allowing the makhana to soften and absorb the milk.
Sweeten the Kheer
Add sugar to the milk and mix well until it dissolves completely.
Stir in the cardamom powder for a delightful aroma.
Enhance with Nuts and Saffron
Add the saffron milk, chopped nuts, and raisins to the kheer. Mix well and let it simmer for another 5 minutes.
Finishing Touch
Turn off the heat and add a teaspoon of rose water for a subtle floral fragrance (optional)
Serve
Transfer the kheer to serving bowls and garnish with additional nuts and a few saffron strands.
Serve warm or chilled, depending on your preference.
Tips:
For a thicker consistency, simmer the kheer longer until it reduces.
You can substitute jaggery for sugar for a healthier twist, but add it only after turning off the heat to prevent curdling.
Adding a small amount of condensed milk can make the kheer richer.
Enjoy your creamy and delicious Makhana Kheer as a dessert or a festive treat!
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