Makhana vermicelli kheer

Name: Makhana vermicelli kheer
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 liter full fat milk; 1 cup makhana; 1/2 cup vermicelli/ sevai; 1/2 cup sugar; 1/4 tsp cardamom powder; 1/2 cup fresh mango pulp(Only for flavor)(optional); 1 tsp pistachios finely chopped

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#ga24
#makhana
#cookpadindia
Makhana vermicelli kheer is a creamy Indian pudding made using puffed lotus seeds (phool makhana, fox nuts), vermicelli, milk, sugar, and dry fruits. It is a delicious dessert that can be served on any occasion or festival days.

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

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Ingredients

40 minutes

4 servings

1 liter full fat milk
1 cupmakhana
1/2 cupvermicelli/ sevai
1/2 cupsugar
1/4 tspcardamom powder
1/2 cupfresh mango pulp(Only for flavor)(optional)
1 tsppistachios finely chopped

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Steps

40 minutes

1

Add milk in a pan,and bring it to a boil over medium heat. Dry roast makhana and sevai separately. Keep it aside
2

Once the milk comes to a boil, reduce the heat to low and cook for 10-12 minutes.now take half of makhana and crush in mixture jar. Add crushed makhana and roasted vermicelli in milk. Mix well,stir continuesly.
3

Stir very frequently to avoid milk from scorching. Cook till vermicelli soften and milk comes thickens. Add sugar and cardamoms and cook for another 2-3 minutes. Now add whole makhana in it.and stir for 2 minutes. Take it off and allow to cool down completely.
4

When the kheer comes room temperature, keep it into refrigerator. The kheer will thicken slightly once cooled.After that add mango pulp in the kheer and mix it well.add some chopped pistachios and serve chilled.
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