Makhane ki Kheer
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Makhane ki Kheer
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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????