Makhana or phool makhana or foxnuts are puffed
lotus seeds. Rich in proteins and minerals, makhana when combined with milk
makes creamy and tasty kheer. Kheer is an indian dessert mainly prepared in
north India.
Makhana kheer is prepared while observing
fast for nine days of navratre. Kheer is a dessert prepared on almost every
auspicious occasion. Makhana kheer is one of the most popular kheer varieties.
The quantity of sugar is just enough as we
like it less sweet. Adjust the sugar according to your liking. I haven’t used
nuts in the recipe, feel free to add nuts as per your preference. Saute the
nuts in ghee on low heat before adding to the kheer.
This dessert is extremely simple to make, rich
and creamy in taste. The process is similar to any other type of kheer
preparation.
Recipe for Makhana kheer
Ingredients for Makhana kheer
- ½ litre full fat milk
- 2 cups makhane or foxnuts
- 2 tbsp sugar
- ¼ tsp crushed cardamom or green elaichi
- 1 tsp ghee or clarified butter
- 2 tbsp cashew nuts (chopped and fried in ghee)
How to make
Roast the makhanas in ghee on low heat
until it slightly changes its colour. This will take 4 to 5 minutes. Keep
stirring continuously as it tends to stick and burn very fast. Keep aside to
cool down.
Roughly crush or break 1½ cups of makhanas
in pieces. Preserve ½ cup whole makhanas.
Bring the milk to boil in a thick bottom
pan. Let it simmer for 7 to 8 minutes on low heat.
Add the crushed and whole makhanas. Simmer
for 5 more minutes.
Now add crushed cardamom and sugar. Stir
till sugar dissolves completely.
Simmer for 3 minutes.
Garnish with fried cashew nuts or rose
petals.
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