Makhane ki Kheer
An easy dessert with Puffed Lotus Seeds simmered in milk. Makhane ki Kheer is full of wonderful textures and just as delicious as it is easy. Often made during Hindu festivals like Navratra in India when people fast and limit their intake of certain grains. These nuts are a good replacement for those cards.
Servings: 4
Ingredients
- 1/2 Cup Makhane
- 1 Tbsp Ghee
- 2 Cardamom pods whole or ground
- 1.5 Cup Milk whole or 2% fat
- Sugar to taste
- 1/3 Cup Kaju/Cashews broken or roughly chopped
- 1/3 Cup Badam/Almonds broken or roughly chopped
- 1/3 Cup Kishmish/Golden Raisins
- 4-5 Strands Saffron
Instructions
- Measure all ingredients. Put a heavy bottomed pan on the stove at medium high heat. Add ghee and cardamom pods. Saute whole cardamom until fragrant. Or use powdered cardamom later in milk.
- Next, add makhane and sauté until light brown.
- Reduce heat and add milk. Bring it to a boil while stirring constantly. Since there is ghee and high fat milk, it is very likely that milk will burn and form a layer on the bottom of the pan. To avoid this stirring is a must.
- After the first boil, reduce heat to a medium low and let the mix simmer for about 40 minutes, until makhane are soft and mash easily with back of the spoon. Stir in between.
- Crush almonds and cashews as finely as possible using a mortar-pestle or roughly chop them.
- Wash raisins and soak them in a cup of water while the pudding simmers.
- Once makhane are cooked through, add sugar and mix well. Finally add crushed dry fruits and raisins after draining all the water. Give the kheer a good stir, turn off the heat and let it cool down in a serving bowl. Top it off with a few strands of saffron. A delicious and nutritious dessert is ready!