About makhana kheer
Makhana kheer is a sweet dish made by combining makhanas, sugar, dry fruits, and milk. It is often consumed during fasting periods. Makhana is rich in calcium and helps in providing essential nutrients to the body. However, in today’s fast-paced life, we often forget the importance of the nutrients our body needs at various times and how to fulfill those needs. Indian cuisine, from spices to sweets, is filled with beneficial elements. The key is knowing and recognizing the right foods. Makhana kheer is a dish I often make during festivals or fasting periods at home. You can also make it on special occasions like Janmashtami or Ekadashi. Typically, makhana is used in vegetable dishes or flavored nuts, but the taste of kheer is something special. When it comes to kheer, it’s hard to control oneself! After a meal, having kheer not only changes the taste in your mouth but also helps regulate and keep your digestive system in good shape. So, what are you waiting for? Let’s start making makhana kheer.
Subtitle
About makhana kheer
Ingredients
How to roast makhana
How to make kheer
Tips
Ingredients
Milk – 1 liter
Makhana – 50 grams
Sugar – 100 grams
Dry fruits – chopped into small pieces
Cardamom – 3-4
How to roast makhana
Roasting makhanas is very simple. First, take a non-stick pan and add about 1 teaspoon of ghee. Once the ghee heats up, add the makhanas. Roast them for 5 minutes, stirring occasionally. After 5 minutes, turn off the gas. It’s not necessary to use ghee for roasting makhanas; you can also roast them without ghee if you prefer.
How to make kheer
To make Makhana Kheer, start by heating milk on the gas until it boils. While the milk is boiling, take a non-stick pan, add about 1 teaspoon of ghee, and roast the makhanas in it. While the makhanas are roasting, take a pot with water and heat it on the stove. Once the water is warm, add cashews, almonds, pistachios, and raisins. Let them heat for 1-2 minutes. Turn off the gas once the water and dry fruits are ready.
Now, add the roasted makhanas into the boiling milk and mix. Add saffron milk and cardamom powder on top, and mix again. Then add sugar to the kheer and cook for 15-20 minutes on medium-low heat. Once the kheer is cooked well, add the soaked dry fruits into the kheer, mix again, and your delicious Makhana Kheer is ready! You can serve it either hot or cold, according to your preference.
Tips
When making Makhana Kheer, always use full-fat milk for a richer taste.
To enhance the flavor and aroma, you can add a few drops of rose water to the kheer.
Makhana Kheer can be stored for 2-3 days in an airtight container in the refrigerator.
We used 50 grams of makhanas with 1 liter of milk. You can adjust the quantity of makhanas according to the amount of milk you are using.
Soak saffron strands in cold milk for a while before adding them to the kheer. This will help retain both the flavor and color of the kheer.
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