Makhana Kheer by Delicious Recipe

Ingredients For Makhana Kheer

• 2 cup (64g) makhana/lotus seeds
• 4 cups ( 1 liter) milk
• ½ cup (100g) sugar
• 2 tablespoon ghee/clarified butter
• ½ teaspoon elachai/ cardamom powder
• 10-12 Kaju/cashews roughly chopped
• 10-12 pista/pistachios roughly chopped
• 1 tablespoon kishmish/raisins
• 20-22 strands saffron/ Kesar (optional)

Steps In Making Makhana Kheer

1. In a heavy bottom, pan adds ghee, and when it melts add the makhana and roast them on a medium flame for 3-4 minutes till crunchy and slightly golden in color.
2. Now add milk and cook for around 7-8 minutes while stirring it occasionally.
3. The milk will begin to reduce and the makhanas will be softened and shrunk in size.
4. Now add the saffron milk. (saffron strands soaked in warm milk for around 10 minutes till they release the yellow color.)
5. Add cardamom powder and cook for another 4-5 minutes, while scraping the sides and the bottom regularly.
6. Add the sugar and cook for few more minutes till the sugar is completely dissolved.
7. Add the roughly chopped nuts like cashews, pistachios, and raisins and give it a good mix,
8. Once the makhana kheer has got a nice thick and creamy texture, switch off the flame as the kheer is done.
9. Serve cold or hot. It's preferably eaten cold.

Recipe Notes For Makhana Kheer

• Don’t overcook the kheer and reduce the milk too much, as after cooking the makhana kheer thickens.
• You can also grind the makhanas or crush them after roasting if you prefer smaller pieces.
• It can use raw or boiled milk.