Makhana Kheer | Makhane Ki Kheer

Makhana Kheer or Makhane ki Kheer is a traditional and delicious, creamy Indian pudding made with fox nuts, milk, sugar, dry fruits, and flavorings like saffron.

Recipe Source Link:https://www.mygingergarlickitchen.com/makhana-kheer/

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RECIPE INGREDIENTS

» For Makhana Kheer

• 3 tablespoons ghee
• 2 cups phool makhana/fox nuts/lotus seeds
• 4 cups (1 liter) full cream milk
• 12-14 saffron strands soaked in 3 tablespoons warm milk
• 1/3 cup sugar, or to taste
• 1/2 teaspoon ground cardamom
• 2 tablespoons raisins
• 3 tablespoons chopped nuts (I used almonds, cashews, and pistachios)
• 1/2 teaspoon rose water (optional)

» For Garnish (optional)

• Chopped nuts
• Saffron strands
• Dried rose petals

RECIPE INSTRUCTIONS

» How to make Makhana Kheer

1. Heat 3 tablespoons of ghee to a heavy-bottomed pan over medium heat. Once hot, add 2 tablespoons of raisins and roast them until they puff up. When roasted, remove the raisins from the pan and transfer them onto a bowl. Keep it aside.
2. To the same pan, add the phool makhana and roast them over medium-low heat for 2-3 minutes or until makhanas are crunchy and crispy. Keep stirring often to prevent them from burning and from sticking to the pan. After that, transfer half of the roasted makhanas to a bowl and keep it aside.
3. Now, add the rest of the roasted makhanas to a mixer jar and pulse for a few seconds to make a coarse mixture. You don't need a fine powder, so you can also use a rolling pin to crush the makhanas. Set them aside.
4. To the same pan, add 4 cups of full cream milk and stir it for 1 minute. Now, add saffron-soaked milk to the same pan. Boil it for 2-3 minutes over medium heat. Keep stirring constantly so the milk doesn't get burned and stick to the pan.
5. Then add whole makhanas and stir well while scraping the sides of the pan to collect the milk cream. Boil it for 2-3 minutes, and then add crushed makhanas. Stir well and simmer 2-3 more or until makhanas are softened and cooked.
6. Now add sugar to the pan and stir well and cook until sugar dissolves completely. Once the sugar is dissolved, add the ground cardamom and mix again. Cook for 3-4 minutes or until it thickens. Makhana kheer becomes thick after cooling, so make sure not to overcook the kheer.
7. Lastly, add the roasted raisins and mix everything well. Simmer for 2 more minutes. Turn off the heat and add chopped nuts and rose water.
8. Stir well and transfer makhana kheer to a serving dish. Garnish with chopped nuts, saffron strands, and dried rose petals. Serve Makhane Ki Kheer warm or chilled.

RECIPE NOTES

1. If for some reason your Makhane Ki Kheer has become super thick after cooling, then boil 1/4 cup milk in a pan and add this slowly to the kheer until it reaches the desired consistency.
2. To make a richer tasting makhana kheer, you can also use about 1/4 cup sweetened condensed milk to this kheer. Make sure to skip the sugar when using sweetened condensed milk.
3. While making the makhane ki kheer, I coarsely powdered half of the roasted makhanas in a mixer jar. Doing this adds a nice creamy smooth consistency to the kheer. You can also crush them using a rolling pin or use the whole makhanas.