makhane ki kheer
phool makhana kheer is a dessert that is often made during navratri fasting or vrat
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 2 to 3
- 1 cup makhana (foxnuts or phool makhana)
- 2 cups organic milk or 500 ml organic milk
- 3-4 green cardamom (choti elaichi) - husked and powdered in a mortar-pestle
- 10-12 cashews (kaju) Or 10-12 almonds (badam) - blanched and sliced
- 1 tablespoon golden raisins (kishmish)
- 3.5 to 4 tablespoon sugar or as required
- 1 pinch saffron (kesar)
- 2 to 3 teaspoon ghee (clarified butter)
roasting makhana and cashews:
heat 2 to 3 tsp ghee in a pan.
add the phool makhana and cashews.
on a low flame, roast 1 cup phool makhana and 10 to 12 cashews in ghee till the makhanas become crunchy.
the cashews will also get golden. stir often while roasting them.
then remove them in a plate and keep aside.
making makhane ki kheer recipe:
heat 2 cups milk/500 ml in a sauce pan or a thick bottomed pan.
stir at intervals so that the milk does not scorch from bottom.
let the milk come to a boil.
whilst the milk is getting heated up, reserve 1/3 cup makhana and add the remaining in a grinder or blender jar. add cardamom seeds from 4 cardamom pods along with a pinch of saffron strands.
grind to a fine powder.
when the milk comes to a boil, then add 3.5 to 4 tbsp sugar or add as per taste.
add the ground powdered makhana.
then the reserved 1/3 cup makhana.
stir very well.
simmer till the makhane softens and the milk thickens a bit. about 9 to 10 minutes on a low to medium flame.
scrape the evaporated milk solids from sides and add to the milk.
lastly add the golden cashews and raisins. if using blanched and sliced almonds, then you can add at this step.
stir and simmer makhane ki kheer for a minute.
serve makhane ki kheer hot or warm or chilled. after chilling, the kheer's consistency thickens a bit.