Thursday, 3 September 2015

Makhana ki Kheer

Makhana is nothing but puffed lotus seeds or Fox nut seeds.  It is cultivated the most in the state of Bihar in India because of climatic reason. I always roast the Makhana and keep in a jar. Makhana is healthier than popcorn or chips or any other ready to eat snacks.


Measuring cup used,1 cup =250ml
Full cream milk -1ltr
Green Cardamom- 2or 3 
Almonds ,blanched and sliced – 10 -15
Cashews sliced – 10 -12
Sugar – as per taste 
Saffron – a pinch of (optional)


Heat the pan and put little bit of ghee and fry the Makhana.
Put the milk to boil. When the milk comes to a boil, add Makhana and simmer the milk with occasional stirring on a low to medium flame.
After 5 mins, add the sugar, cardamom and pinch of saffron.
Simmer the milk for a total time of 12-15 minutes on a low to medium flame with occasional stirring.
If you want, you can simmer for some more minutes to get a slightly thick consistency. However keep on stirring often.
Now add slices of almonds and cashews.
Your Makhana kheer is ready now
Switch off the fire and serve the makhane ki kheer - hot or warm or cold.

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