Makhane ki Kheer

Roasting makhana

• Heat 2 to 3 teaspoons ghee in a pan
• 2. Add 1 cup phool makhana
• Add half cup cashews.
• Roast the makhana on low to medium-low heat in ghee till the makhana become crunchy.
• Then remove the mixture on a plate and keep it aside.

Making makhana kheer

• Heat 2 cups milk (500 ml) in a pan (Keep the heat to medium-low to medium and Stir at intervals so that the milk does not scorch from the bottom)
• Let the milk come to a boil.
• Reserve ⅓ cup makhana and add the remaining roasted makhana in a grinder or blender jar.
• Add cardamom seeds from 4 green cardamom pods or add about ½ teaspoon of cardamom powder to the kheer once it is cooked.
• Add a pinch of saffron strands.
• Grind or blend to a fine powder.
• When the milk comes to a boil, add stevia as per taste.
• Add the ground makhana and ⅓ cup makhana then mix well
• Simmer for 9 to 10 minutes on a low to medium heat till the makhana softens and the milk thickens a bit. Do stir at intervals.
• Lastly add the golden cashews and raisins.
• Keep in mind that the kheer will thicken more on cooling. So keep the consistency according to your preferences.
• Stir and simmer makhana kheer for a minute.
• Serve yummy makhane ki kheer which is healthy and delicious at the same time????