Makhana kheer is a kheer i.e. pudding prepared using lotus seeds i.e. makhana and dry fruits. Enriched with dry fruits and nuts, flavoured with saffron, makhana kheer is an exotic kheer that can be prepared during festivals or for special occasions. It is a falahari kheer and therefore can be prepared during fasts too. Do try this recipe as it is
recipe for festivals
dessert recipe for fasts
Recipe using Makhana (lotus seeds): Lotus seeds have many health benefits and kheer is certainly a delicious way to include them in the diet. To give some density to kheer I have crushed half of the makhana. And to give a bite to kheer I halved some and kept few as a whole. Makhana has been roasted in ghee to maximize the flavor and texture.
Other ingredients: Lots of dry fruits have been added to kheer. The dry fruits have been roasted in little ghee to maximize the flavour and give a nice bite. Apart from that, indispensable for any kheer recipe, milk and sugar have been added.
1. Roast all nuts and dry fruits in ghee : Heat 1 tbsp ghee. Add 2 tbsp broken cashews. Cook till golden. Add 2 tbsp raisins. Cook till puffs up. Add 2 tbsp shredded coconut. Cook till aromatic. Add 1 and ½ cup makhana. Cook till crisp and lightly golden.
2. Simmer milk and crush and cut makhana : Add 4 cups milk. Simmer for 5-6 minutes. Coarsely crush half of the roasted makhana. Leave a handful of makhana as a whole. Halve the remaining makhana.
3. Add makhana and cook : Add crushed, halved and whole makhana. Cook till reduced to half or as per the desired consistency.
4. Add saffron and sugar and cook : Add few saffron strands soaked in lukewarm milk. Add ¼ cup sugar. Simmer for 2-3 minutes.
5. Bon appétit : Serve makhana kheer for Diwali dinner with Matar paneer and Kesar poori.
PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
• 1 tbsp ghee
• 2 tbsp broken cashew
• 2 tbsp raisins
• 2 tbsp shredded coconut
• one and half cup Lotus seeds
• four cups or 1 litre milk
• few Saffron strands soaked in warm milk
• 1/4 cup to 1/3 cup sugar
1. Roast all nuts and dry fruits in ghee
Heat 1 tbsp of ghee. Add 2 tbsp broken cashews. Cook till golden. Add 2 tbsp raisin. Cook till puffs up. Add 2 tbsp shredded coconut. Cook till aromatic. Add 1 and ½ cup makhana. Cook till crisp and light golden.
2. Simmer milk and crush and cut makhana
Add 4 cups milk. Simmer for 5-6 minutes. Coarsely crush half of the roasted makhana. Leave handful of makhana as whole. Halve the remaining makhana.
3. Add makhana and cook
Add crushed, halved and whole makhana. Cook till reduced to half or as per the desired consistency.
4. Add saffron and sugar and cook
Add few saffron strands soaked in lukewarm milk. Add ¼ cup sugar. Simmer for 2-3 minutes.
5. Bon appétit
Serve makhana kheer for Diwali dinner with matar paneer and kesar poori.
Please rate us and share your valuable feedback
Visitor Rating: 5 Stars
Visitor Rating: 5 Stars
thanx