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.
Ingredients:
• 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)
Method:
• 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.
Ingredients:
• 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)
Method:
• 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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