Ingredients
2 tbsp Ghee
2 ½ Cups Makhana/Foxnuts
6-8 Cashew Nuts, halved
1 litre Milk
½ Tsp Cardamom Powder
6-7 tbsp Sugar
Saffron, Few strands
For Garnish
1 tbsp Pistachios, chopped
Process
- Heat ghee in a pan. Add makhana and roast until it absorbs all the ghee.
- Divide the makhana in two parts. Crush half the quantity of makhana and reserve the rest. keep them aside.
- Heat ghee in a pan. Add in cashew nuts and cook for around 4-5 minutes or until it turns golden brown in colour. Remove from flame and keep aside.
- Add the crushed part to the milk, followed by the whole makhana.
- Boil the milk then turn the flame to medium low. Simmer the milk until it reduces to 3/4th of its quantity.
- Keep stirring the milk constantly. When the makhana has turned soft, add sugar, saffron and cardamom powder. Mix well and cook for 4-5 minutes. Switch off the flame.
- Serve the makhana kheer hot or chilled.
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An amazing recipe. Just loved it. Hoping to get more recipes this this
Very flavourful dessert chef.
Your techniques especially roasting makhana in ghee imparts very aromatic dessert.All thank to you
Very Nice Recipe Ranbeer…
I made it yesterday and its so mouth melting 😇
When to add fried kaju in kheer, I think that part isn’t in the recipe !
Quick and amazing recipe.