This delicious recipe of Makhane ki kheer is a traditional Indian dessert relished mostly on festive and celebratory occasions. Prepared primarily with fox nuts (Phool makhana), milk, and sugar and embellished with nuts and saffron, this flavorful pudding is super easy to make.
Ingredients
2 tablespoons Ghee divided
1¾ cups Phool Makhana foxnuts
3½ cups Full-fat milk
½ cup Milk Powder
⅓ cup Sugar
¼ teaspoon Saffron strands
¼ teaspoon Cardamom powder
2 tablespoons Slivered Almonds
2 tablespoons Cashews
2 tablespoons Golden raisins
1 teaspoon Charoli Seeds chironji
GarnishSlivered Pistachios
Mixed Nuts
Method
Roast Makahna
- Heat ghee in a heavy-bottomed pan over medium-low heat.
- Once hot, add phool makhana and roast them for 4-6 minutes or until the makhanas are light brown and crunchy.
-Once done, remove from heat and set them aside on a plate.
TOAST DRY NUTS- To the same pan, add ghee.
- Once hot, add raisins, cashews, almonds, and charoli seeds to the pan.
- Sauté the nuts for a minute over medium-low heat.
- Once done, remove the nuts from the pan and transfer them onto a plate. Set it aside.
PREPARE THE MILK BASE- To the same pan, add milk and stir it for 1-2 minutes.
- Now, add toasted saffron strands and cardamom powder to the milk and stir it well.
- Add milk powder and stir until no lumps remain.
- Bring the milk to a frothy boil.
- Add sugar and stir until sugar is completely dissolved.
- Simmer for 3-4 minutes until the milk thickens a bit.
- Add toasted phool makhane and toasted nuts to the boiling milk. Mix it well.
- Cover the pan and allow the makhanas to simmer in the milk for 4-5 minutes or until the makhana pearls soak up the milk and becomes soft.
- The makhanas will meld into the milk base and become very soft.
- Take it off the flame. Add the slivered nuts and mix well.
- If you prefer it chilled, then allow the kheer to cool down completely. Transfer it to an airtight container and chill overnight. Garnish it with slivered pistachios and serve.