Makhane ki Kheer
Makhane ki Kheer
How to make Makhane ki Kheer
step by step
Step1: Heat 2 to 3 teaspoons ghee in a pan.
Step2 : Add 1 cup phool makhana and 10 to 12 cashews.
Step 3 : Roast the makhana on low to medium-low heat in ghee till the makhana become crunchy.The cashews will also get golden. Stir often while roasting them.
Step 4 : Then remove them on a plate and keep them aside.
Step 5 : Heat 2 cups milk (500 ml) in a saucepan or a thick bottomed pan. Keep the heat to medium-low to medium. Stir at intervals so that the milk does not scorch from the bottom.
Step 6 : Let the milk come to a boil.
Step 7 : Whilst the milk is getting heated up, reserve ⅓ cup makhana and add the remaining roasted makhana in a grinder or blender jar.Keep in mind not to add the roasted cashews that are kept in the same plate with makhana. Also add cardamom seeds from 4 green cardamom pods along with a pinch of saffron strands. Instead of cardamom pods you can add about ½ teaspoon of cardamom powder to the kheer once it is cooked.
Step 8 : Grind or blend to a fine powder.
Step 9 : When the milk comes to a boil, then add 3.5 to 4 tablespoons of sugar or add as per taste.
Step 10: Add the ground makhana.
Step 11 : Then add the reserved ⅓ cup makhana.
Step 12 : Stir and mix very well.
Step13 : Simmer for 9 to 10 minutes on a low to medium heat till the makhana softens and the milk thickens a bit. Do stir at intervals.Scrape the evaporated milk solids from the sides and add to the kheer.Keep in mind that the kheer will thicken more on cooling. So keep the consistency according to your preferences.
Step 14 : Lastly add the golden cashews and raisins. If using blanched and sliced almonds, then you can add at this step.
Step 15 : Stir and simmer makhana kheer for a minute.
Step16 : Serve makhane ki kheer hot or warm or chilled. After refrigeration, the kheer’s consistency thickens a bit. You can serve it as an after meal dessert. Or make it as a sweet during any of the Hindu fasting days. Refrigerate and leftover kheer for a day.
