Makhane Ki Kheer
Makhane Ki Kheer is a famous pudding, originating from Bihar. Its popularity is widespread in India. This sweet, creamy dessert is considered to be an auspicious food in Bihar households. What makes this dish a bit different from the usual kheer is that it is prepared with foxnuts. Foxnuts are roasted and lightly ground before use.
Some important things should be kept in mind while preparing this A-list dish. The milk should be boiled carefully on medium heated, and stirred constantly to avoid burning. The more you condense the milk, the better it tastes. Sugar (cheeni) should always be added towards the end. Traditionally, Foxnuts are added almost at last stage.
Special attention should be paid to check curdling or formation of lumps in the kheer. Some roasted and chopped nuts are sprinkled for garnishing Kheer. This dessert is so delicious, so don’t think twice before preparing it any time.
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How to make Makhane Ki Kheer
Ingredients |
|
| Foxnut (makhana) | 1 cup |
| Clarified butter (ghee) | 1 table spoon |
| Milk (doodh) | 1 litre |
| Condensed Milk | ½ can |
| Sugar (chini) | 4-5 table spoons |
| Cardamom (elaichi) powder | ¼ tea spoon |
| Cashew nuts (kaju) | ¼ cup |
| Raisins (kishmis) | ¼ cup |
| Saffron | Few strands |
Method
- 1. Heat clarified butter in a pan and roast makhana in ghee until crisp and aromatic.
- 2. Take half of the roasted Makhana in a blender jar and grind it coarsely and keep aside.
- 3. Now take half of the raisins and cashew nuts in a blender jar and also coarsely grind them.
- 4. Mix milk, condensed milk and coriander powder in a heavy bottom pan and boil until it becomes almost half. Keep stirring in between to prevent burning.
- 5. Now add sugar and let it boil for 5-7 minutes.
- 6. Then add the whole and coarsely ground Makhana and dry fruits. Mix well and cook on a medium flame for 5 to 10 minutes until it becomes thick.
- 7. Add the saffron and put the flame off. Serve this hot or chilled.
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