Makhana Kheer Recipe
Makhana kheer is a delicious and nutritious Indian dessert made with lotus seeds (makhana) cooked in a creamy milk-based mixture. It's a popular choice during fasting periods and is also enjoyed as a regular dessert.
Ingredients
- 1 Cup Makhana (Lotus Seeds)
- 2 Cups Full-Fat Milk
- 1/4 Cup Sugar (or to taste)
- 1/4 Teaspoon Cardamom Powder
- Pinch of Saffron Strands
- 1 Tablespoon Ghee (Clarified Butter)
Instructions
- Roast the makhana: Heat the ghee in a pan over medium heat. Add the makhana and roast for 2-3 minutes, or until lightly golden brown. Remove from the pan and set aside.
- Prepare the milk: In the same pan, heat the milk over medium-low heat. Stir occasionally to prevent it from sticking to the bottom.
- Add the makhana: Once the milk is hot, add the roasted makhana to the pan.
- Simmer: Reduce the heat to low and let the mixture simmer for 10-15 minutes, or until the makhana is soft and the milk has thickened.
- Sweeten and flavor: Add the sugar and cardamom powder to the kheer. Stir until the sugar dissolves.
- Add saffron: Soak the saffron strands in a little warm milk for a few minutes. Add the saffron-infused milk to the kheer.
- Finish: Continue to simmer for a few more minutes until the kheer reaches your desired consistency.
- Serve: Remove from heat and serve warm or chilled. You can garnish with chopped almonds or pistachios if desired.
Enjoy Your Homemade Makhana Kheer!
Makhana Kheer Recipe
Makhana kheer is a delicious and nutritious Indian dessert made with lotus seeds (makhana) cooked in a creamy milk-based mixture. It's a popular choice during fasting periods and is also enjoyed as a regular dessert.
Ingredients
- 1 Cup Makhana (Lotus Seeds)
- 2 Cups Full-Fat Milk
- 1/4 Cup Sugar (or to taste)
- 1/4 Teaspoon Cardamom Powder
- Pinch of Saffron Strands
- 1 Tablespoon Ghee (Clarified Butter)
Instructions
- Roast the makhana: Heat the ghee in a pan over medium heat. Add the makhana and roast for 2-3 minutes, or until lightly golden brown. Remove from the pan and set aside.
- Prepare the milk: In the same pan, heat the milk over medium-low heat. Stir occasionally to prevent it from sticking to the bottom.
- Add the makhana: Once the milk is hot, add the roasted makhana to the pan.
- Simmer: Reduce the heat to low and let the mixture simmer for 10-15 minutes, or until the makhana is soft and the milk has thickened.
- Sweeten and flavor: Add the sugar and cardamom powder to the kheer. Stir until the sugar dissolves.
- Add saffron: Soak the saffron strands in a little warm milk for a few minutes. Add the saffron-infused milk to the kheer.
- Finish: Continue to simmer for a few more minutes until the kheer reaches your desired consistency.
- Serve: Remove from heat and serve warm or chilled. You can garnish with chopped almonds or pistachios if desired.
Enjoy Your Homemade Makhana Kheer!