Makhana Kheer Recipe

INGREDIENTS

• 1 cup Makhana (Foxnuts)
• 2½ cups full-fat milk (or 3 cups toned milk)
• 4 tbsp Sugar
• ½ tsp Cardamom powder
• 1tbsp roasted and chopped Cashews
• 1tbsp roasted and chopped Almonds
• 1tbsp chopped Pistachios
• 10 streaks of Saffron
• 1 tbsp Ghee (Clarified Butter)

PREPARATION

• In a Pan, heat 1 tbsp Ghee. Add Makhana to it & roast it on medium heat until crispy
• Once the Makhana is roasted, turn off the heat and let it cool
• Take the milk in a Sauce Pan. Bring it to a boil, stirring occasionally
• Meanwhile, grind half of the roasted Makhana to a coarse powder in a Mixer Grinder 
• Once the milk is boiled, add Sugar and Cardamom to the milk
• Then add the ground Makhana to the boiling milk and mix well. Simmer the flame and cook for 2 minutes
• Add the remaining Makhana to the milk and cook on low flame for 10 minutes
• Keep stirring occasionally to prevent the milk from sticking to the bottom
• Now add the chopped dry fruits to the Kheer, stir and let it cook for 1 minute
• Once done, switch off the flame, add the Saffron streaks and serve the Makhana Kheer hot.