Makhane ki kheer

Name: Makhane ki kheer
Total time: 3000 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1 cup makhana (foxnuts or phool makhana); 2 cups milk; 3-4 green cardamom - powdered; 10-12 cashews or 10-12 almonds - blanched and sliced; 1 tablespoon raisins; 4 tablespoon sugar or as required; 1 pinch saffron; 2-3 teaspoon Ghee (clarified butter)

Pallavi @Pallavidelhi

#cookv

Pallavi @Pallavidelhi

Saved

Ingredients

45-50 minutes

2-3 servings

1 cupmakhana (foxnuts or phool makhana)
2 cupsmilk
3-4green cardamom - powdered
10-12cashews or 10-12 almonds - blanched and sliced
1 tablespoonraisins
4 tablespoonsugar or as required
1 pinchsaffron
2-3 teaspoonGhee (clarified butter)

Saved

Steps

45-50 minutes

1

Heat 2 to 3 tsp ghee in a pan.
Add the phool makhana and cashews.
2

On a low flame, roast 1 cup phool makhana and 10 to 12 cashews in ghee till the makhanas become crunchy.
3

The cashews will also get golden. Stir often while roasting them.
Then remove them in a plate and keep aside.
4

Heat 2 cups milk in a sauce pan or a thick bottomed pan.Stir at intervals so that the milk does not scorch from bottom
5

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.
6

When the milk comes to a boil, then add 4 tbsp sugar or add as per taste.
7

Add the ground powdered makhana.Then the reserved 1/3 cup makhana.
8

Simmer till the makhane softens and the milk thickens a bit. About 9 to 10 minutes on a low to medium flame.
9

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.
10

Serve makhane ki kheer hot or warm or chilled. After chilling, the kheer's consistency thickens a bit.