Makhane ki Kheer
Cooking Instructions
- 1
Heat the ghee in a heavy bottomed pan, add the makhane and roast until they turn light golden brown. Stir in between and watch over, taking care not to burn them. Set aside once done.
- 2
Cool and coarsely grind them in the mixer, take care not to powder them, just roughly crush them.
- 3
Bring the milk to a boil along with the sugar and simmer on low heat. Simmer and ;et it condensed a bit for 5-7 minutes.
- 4
Add the crushed makhane. Simmer and cook, stirring in between on sim for 20- 25 minutes.
- 5
Add the saffron milk and cardamom powder. Cook for another 10 minutes on low heat. If the Kheer turns too creamy and thick, adjust by adding more milk while simmering.
- 6
Once done, take off heat. Cool. Garnish with slivered badam and kishmish.
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