Makhana Kheer Recipe – Sharmis Passions

Makhana Kheer is a wealthy dessert made with makhana, milk, sugar, nuts and saffron. It is often made on particular events and loved for its clean texture and sweetness. The kheer is sort of comforting, mild in texture and with a ravishing refined nutty style. Makhana Kheer is a creamy kheer mostly made for Navratri.

This kheer tastes like a wealthy dessert however one way or the other wholesome with the addition of makhana. Fox nuts or makhana are wealthy in protein and low in fats, therefore making it a wholesome candy dish. You can have it sizzling or chilly and it’s a type of desserts which is preferred by all.

About Makhana Kheer

Makhana Kheer is a straightforward and wealthy dessert made with roasted lotus seeds cooked until they’re gentle and creamy. Its silky texture and light-weight nutty taste makes it totally different from common rice or vermicelli kheer. You could make this at any second while you really feel like having one thing mild and comforting.

This kheer originated from Indian festivals like Navratri when sweets are ready utilizing straightforward and wholesome components. Makhana is a favourite ingredient for many years, utilized in sweets, snacks and even few savory dishes. Its gentle taste and barely crispy texture when roasted is good for kheer.

This recipe has a wealthy style with a silky clean texture and taste of saffron and cardamom. You may attempt to embrace extra nuts to make it extra wealthy and crunchy.. Some truly add khoya or condensed milk for a extra superior and sweeter model, however the plain one tastes truly very good by itself.

I make this most frequently on weekends or when there’s a competition and I want to have one thing quick but particular. I generally eat it heat with household, however refrigerating it for a number of hours makes it style soo good. Kids find it irresistible chilled and sometimes demand for this kheer.

Makhana Kheer Video

Makhana Kheer Ingredients

• Phool Makhana – I roasted lotus seeds for kheer, it provides good crunch and nutty style. You can grind half of it and add different half as such.
• Milk – I used full cream milk which makes it actually wealthy and attractive. You can use packet milk or farm recent cows milk as per your choice.
• Sugar -I’ve used white sugar, you should use brown sugar or cane sugar too as an alternate.
• Ghee – I used ghee to roast makhana, it provides pretty aroma and nutty taste.
• Saffron – Just few strands provides good coloration and gentle aroma.
• Cardamom powder – added for style and flavoring.
• Nuts – I’ve used cashews for grinding together with makhana and pistachios for garnish, provides crunch and look good. You also can use almonds or cashews.

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How to make Makhana Kheer Step by Step

1.To a pan add 1 teaspoon ghee add 1 and ½ cups makhana. Roast in low medium flame till golden and crisp.

2.It ought to be crisp and break like this when pressed. This is the appropriate stage to change off.

3.Take half of roasted makhana together with 4 entire cashews. Set remaining roasted makhana apart we’ll add it to kheer on the last stage.

4.Grind it to a barely coarse powder, Set apart.

5.Boil 2 cups full cream milk and simmer for couple of minutes. Stir in between to keep away from burning on the backside.

6.Add makhana cashew powder.

7.Add round 10 saffron strands, ¼ teaspoon cardamom powder.

8.Mix it effectively. Simmer for couple of minutes till thick and creamy.

9.Saffron coloration and taste will slowly get infused and the colour adjustments to mild yellow.

10.Now add ¼ cup sugar.

11.Mix it effectively, simmer till barely thick.

12.Now add remaining roasted makhana.

13.Mix it effectively, cook dinner for few seconds. Add combined nuts and swap off. I added little or no and reserved the nuts for garnish.

Chill it for an hour at least. Serve chilled!

Expert Tips

• Roasting – I often roast till barely golden and crisp, provides excellent crunch. Don’t roast an excessive amount of, test by breaking in between.
• Grinding – I often grind half of makhana to make kheer additional creamy. You may even crush it coarsely and add it too.
• Milk consistency – I boil milk and simmer for couple of minutes so it reduces and the kheer is extra wealthy and creamy.
• Sweetness – I’ve used white sugar. You can can use powdered jaggery or brown sugar or cane sugar too. Adjust sweetness in keeping with your style. You can substitute ¼ cup sugar with ⅓ cup condensed milk too.
• Flavoring – I like including cardamom powder, saffron which is ideal for this kheer.
• Nuts – I’ve used cashews and pista. You can use almonds too.

Serving and Storage

Serve Makhana Kheer heat or chilled as you prefer it. It goes effectively with sprinkling pistachios or few saffron strands. You can retailer leftover in fridge 1-2 days, simply warmth little on range earlier than serving or eat straight chilly.

FAQS

1.Can I skip saffron?

Yes you may skip, kheer will nonetheless style good. But I like to recommend including saffron because it provides a wealthy style to the kheer.

2.Can I make it vegan?

You can use almond milk or coconut milk as a substitute of regular milk, taste little totally different however works.

3.Can I make upfront?

Yes, few hours upfront is okay. Keep in fridge and stir earlier than serving.

4.Can I add different nuts?

Yes, almonds, cashews or raisins additionally works very effectively in kheer. You may even ghee fry and add it.

5.Can I grind all makhana?

Yes you may, however I prefer to preserve half roasted to added as entire for little crunch.

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