Makhane ki Kheer Recipe

Ingredients (measuring cup used, 1 cup = 250 ml):

  • 1 cup makhana/foxnuts/phool makhana
  • 2 cups milk
  • 3-4 green cardamom, husked and powdered in a mortar-pestle
  • 10-12 almonds, blanched & sliced
  • 1 tbsp golden raisinsmakahana
  • 3.5 to 4 tbsp sugar or as required
  • A pinch of saffron/kesar
  • 2 to 3 tsp ghee/clarified butter

How to make the recipe:

  1. Heat 2 to 3 tsp ghee in a pan
  2. Add the phool makhana and almonds
  3. On a low flame, roast 1 cup phool makhana and 10 to 12 almonds in ghee till the makhanas become crunchy. The almonds will also get golden. Stir often while roasting them
  4. Then remove them in a plate and keep aside
  5. Heat 2 cups milk in a sauce pan or a thick bottomed pan
  6. Stir at intervals so that the milk does not scorch from bottom
  7. Let the milk come to a boil
  8. wWilst the milk is getting heated up, reserve ⅓ 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
  9. Grind to a fine powder
  10. When the milk comes to a boil, then add 3.5 to 4 tbsp sugar or add as per taste
  11. Add the ground powdered makhana
  12. Then the reserved ⅓ cup makhana
  13. Stir very well
  14. Simmer till the makhane softens and the milk thickens a bit. About 9 to 10 minutes on a low to medium flame
  15. Scrape the evaporated milk solids from sides and add to the milk
  16. Lastly add the roasted almonds. If using blanched and sliced almonds, then you can add at this step
  17. Stir and simmer for a minute
  18. Serve makhane ki kheer hot or warm or chilled. After chilling, the kheer’s consistency thickens a bit

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