Makhane ki Kheer
User Reviews
5
Makhane ki Kheer
Description
This kheer uses roasted makhana (foxnuts) and cashews, brought together in gently simmered whole milk, sweetened with sugar and infused with ground green cardamom and saffron strands. The preparation involves roasting the makhana and nuts in ghee until crisp and golden, with part of the makhana ground into a powder to give the kheer a thicker, creamier texture when cooked.
As the milk heats and comes to a boil, sugar and the powdered makhana are added, followed by whole roasted makhana and cashews, creating contrasting textures. The flavors are aromatic with the cardamom and saffron, providing warmth and subtle floral notes. Continued stirring prevents scorching and results in a rich, smooth pudding once thickened.
Makhane ki Kheer is typically served warm or chilled and can be garnished with additional nuts or raisins if desired. It is commonly prepared for pooja or festive occasions and is a nourishing dessert choice. The thickness will firm up upon cooling, so adjust milk quantity for preferred consistency.
Using fresh, non-rancid makhana is important for taste. The recipe allows variation with nuts and optional rose water for additional fragrance. The kheer can be scaled up for large gatherings, making it versatile for both everyday and special event servings.
Ingredients
- 1 cup makhana (foxnuts or phool makhana)
- 2 cups milk whole
- 3-4 green cardamom - husked and powdered in a mortar-pestle
- 10-12 cashews or 10-12 almonds - blanched and sliced
- 1 tablespoon golden raisins
- 3.5 to 4 tablespoon sugar or as required
- 1 pinch saffron
- 2 to 3 teaspoons ghee (clarified butter)
Instructions
Roasting makhana and cashews
- Heat ghee in a pan.
- Add the phool makhana and cashews.
- On a low heat, roast the makhana and 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. However keep the cashews separate from the makhana as we will be making a powder of the roasted makhana.
Making makhane ki kheer
- Heat whole milk in a sauce pan or a thick bottomed pan on medium-low to medium heat.
- 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 ⅓ cup of the roasted makhana and add the remaining in a grinder or blender jar. Add cardamom seeds from 4 green cardamom pods along with a pinch of saffron strands.
- Grind or blend to a fine powder.
- When the milk comes to a boil, then add sugar.
- Add the ground powdered makhana.
- Also add the reserved ⅓ cup makhana.
- Mix very well.
- Simmer till the makhane softens and the milk thickens a bit. About 9 to 10 minutes on a low to medium heat.
- Scrape the evaporated milk solids from sides of the pan 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 the kheer for a minute.
- Serve makhane ki kheer hot or warm or cold. Leftover kheer can be refrigerated. On refrigeration the kheer's consistency thickens a bit.
Notes
- Use fresh makhana that is not rancid to ensure good flavor in the kheer.
- You can customize the nuts and dried fruits, adding cashews, blanched almonds, pistachios, raisins, or pine nuts as preferred.
- Raisins, if used, should be added after cooking to prevent them from becoming too soft.
- Saffron is optional; the dish can be made using just green cardamom if preferred.
- Adding rose water can enhance the aroma of the kheer but is not necessary.
- The kheer thickens as it cools; adjust the milk amount to achieve your desired consistency.
- This recipe can be made in larger quantities suitable for pooja or larger gatherings.
User Reviews
Overall Rating
5
You'll Also Love
