Makhane Ki Kheer is not a very commonly made kheer, which makes it very special. It is especially made in fasts when rice is not allowed. It comes out nice and creamy.
|Full Cream Milk
|Makhane (puffed lotus seeds)
|Kevra Water for fragrance
|Mixed nuts (cashew, almonds, raisins)
|Chopped almonds to garnish (optional)
- Cut each makhana in at least 4 pieces. If the makhana is too hard, probably it is not fully puffed up, discard it. If you see a hard black shell on makhana, remove that too because that will also not soften up in the milk. Stir fry chopped makhanas in ghee. Keep aside.
- Chop the cashews coarsely. Blanch the almonds, peel them and chop them coarsely too.
- Chop almonds for garnishing coarsely lengthwise and keep aside.
- Heat milk in a large pan.
- Once it starts boiling, add fried makhane in the milk and reduce the heat.
- Keep stirring every now and then so that the milk does not stick to the bottom and burn. Add the chopped nuts and raisins after 15 minutes.
- Milk will slowly start reducing. Wait till it’s reduced to about 2/3 in volume.
- Add sugar and stir till it’s fully dissolved. Turn off the heat. Add kevra water to flavor the kheer.
- Makhane Ki Kheer is ready. Garnish it with almond pieces and serve it warm.
- Remove any remaining black shell from makhane before using them in kheer. Discard the makhane that are very hard.
- You can replace kevra water with any other aromatic thing like ground cardamom or saffron.
- This makhane ki kheer tastes best when served warm.