makhane ki kheer is a dessert that is often made during navratri fasting or vrat. i had made the makhane ki kheer during the ganesh chaturthi festival.
makhana or foxnuts or phool makhana is always there at home. i usually roast the makhana and keep in a jar. since we make kheer also with makhana, its time i updated the recipe on the blog. more about these healthy seeds on my roasted makhana post.
makhana is healthier than popcorn or any of the ready to eat cornflake cereals. i recently read that since there is no demand for makhana in most cities, the poor farmers who cultivate these in the central indian wetlands are no longer doing so.
not only the farmers are loosing their work, but also we are loosing in a way. traditional indian food habits are healthy. slowly under the pressure of fast life and heavy influence from big corporate food giants we are changing our food habits, which is really sad.
it is disheartening to see that we don’t include locally available indigenous nuts, grains or veggies and choose to buy expensive imported food stuff or go by certain food advertisements that are so well publicized.
please do include locally cultivated food in your meals. it not only helps the farmers to sustain but also preserves the food culture & tradition of our country which may possibly get lost into oblivion in the future.
few ways to include these healthy makhana in your diet:
1. roast the makhana and keep in an air tight jar. these roasted makhana make for a nutritious and light snack. you can either make these savory or sweet. for savory add your favorite spice mix with salt. for the sweet option add powdered sugar.
2. you can also make makhane ki sabzi with peas known as matar makhana or khoya makhane ki sabzi.
3. you can make curries like paneer makhana curry or this kaju (cashews) makhana curry from tarla dalal.
4. you can have makhana during breakfast and top it with fruits. roast the makhana and mix it with milk (dairy or vegan) and top it with fruits and nuts. add your choice of sweetener.
5. makhane ki roti – this makhana roti from flavorsfrommumbai.com looks very soft, smooth and is healthy too.
while preparing the makhane ki kheer, i have just added the makhana directly to the milk without chopping or roasting or frying. i had small sized foxnuts and so it did not make any sense to chop them.
the larger ones can be chopped and then added to the milk. if you want a smooth consistency in the kheer, then first dry roast the foxnut and then grind to a semi coarse powder in a dry grinder.
i have not thickened the milk too much. you can do so. however, increase the quantity of milk and the other ingredients proportionally. this is simple kheer recipe and fuss free too.
makhane ki kheer recipe details below:
- 500 ml organic milk
- 1 cup makhana/foxnuts
- 2-3 green cardamom, husked and powdered in a mortar-pestle
- 10-12 almonds, blanched & sliced
- 10-12 cashews, sliced
- 3 to 3.5 tbsp sugar or as required
- a pinch of saffron
- heat milk first.
- when the milk comes to a boil, add makhana and simmer the milk with ocassional stirring on a low to medium flame.
- after 5 mins. add the sugar, cardamom and pinch of saffron.
- when the kheer is simmering, blanch the almonds.
- to do this, microwave or boil 1 cup water.
- add the almonds to the hot water and keep aside for 8-10 minutes.
- drain and peel them.
- slice the almonds and chop the cashews.
- the kheer would have thickened very little by now.
- simmer the milk for a total time of 12-15 minutes on a low to medium flame with occasional stirring.
- if you want you can simmer for some more minutes to get a slightly thick consistency. however keep on stirring often.
- lastly add almonds and cashews.
- switch off the fire and serve the makhane ki kheer hot or warm or cold.