wellhealthorganic.com Makhane Ki Kheer: Makhana Kheer, a delectable dessert pudding crafted from foxnuts (Makhana), milk, ghee, sugar, and an assortment of dry fruits, stands as a cherished delicacy, especially during Hindu fasting rituals.
Makhane Ki Kheer
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Cuisine: North Indian
Course: Desserts
Diet: Gluten Free, Vegetarian
Difficulty Level: Moderate
Ingredients:
- 1 cup foxnuts (Makhana)
- 2 cups whole milk
- 3-4 green cardamom pods, husked and powdered
- 10-12 cashews or almonds, blanched and sliced
- 1 tablespoon golden raisins
- 3.5 to 4 tablespoons sugar, or as per taste
- A pinch of saffron
- 2 to 3 teaspoons ghee (clarified butter)
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Instructions:
Roasting Makhana and Cashews:
- Heat ghee in a pan.
- Add foxnuts and cashews.
- Roast them on low heat until the foxnuts turn crunchy and cashews acquire a golden hue. Stir occasionally to prevent burning.
- Transfer them to a plate and set aside. Keep cashews separate as we will powder the roasted foxnuts.
Preparing Makhane ki Kheer:
- Heat whole milk in a saucepan over medium-low to medium heat. Stir occasionally to prevent scorching.
- Allow the milk to come to a boil.
- While the milk is heating, reserve ⅓ cup of roasted foxnuts and grind the remaining in a blender along with cardamom seeds from 4 pods and a pinch of saffron strands.
- Once the milk boils, add sugar and the ground foxnut powder.
- Also, add the reserved ⅓ cup of foxnuts. Mix well.
- Simmer until the foxnuts soften and the milk thickens slightly, approximately 9 to 10 minutes on low to medium heat.
- Scrape the evaporated milk solids from the sides of the pan and add them to the milk.
- Finally, add the golden cashews and raisins. If using almonds, add them at this stage.
- Stir and simmer the kheer for another minute.
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Serving:
- Serve Makhane ki Kheer hot, warm, or cold. Leftovers can be refrigerated, where the kheer’s consistency will thicken slightly.
Notes:
- Ensure using fresh foxnuts to avoid any rancidity.
- Customize with your preferred nuts and dry fruits like cashews, almonds, pistachios, raisins, and pine nuts. If adding raisins, incorporate them once the kheer is cooked.
- Saffron can be omitted, and the kheer can be made solely with green cardamom.
- Enhance the flavor by adding rose water to the kheer.
- Adjust the consistency to your liking.
- Scale up the recipe to make a larger batch for special occasions or rituals.