Makhana Kheer – Recipe Video
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Ingredients For Makhana Kheer
- 2 cup (64g) makhana/lotus seeds
- 4 cups ( 1 litre) milk
- ½ cup (100g) sugar
- 2 tablespoon ghee/clarified butter
- ½ teaspoon elachai/ cardamom powder
- 10-12 kaju/scashews roughly chopped
- 10-12 pista/pistachios roughly chopped
- 1 tablespoon kishmish/raisins
- 20-22 strands saffron/ kesar (optional)
Main Equipments Used
- Heavy bottom pan – I use the Prestige Granite 3-pcs set. You can find it on Amazon here: https://amzn.to/2Q0OMu6
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making Makhana Kheer
- In a heavy bottom pan add ghee and when it melts add the makhana and roast them on medium flame for 3-4 minutes till crunchy and slightly golden in colour.
- Now add milk and cook for around 7-8 minutes while stirring it occasionally.
- The milk will begin to reduce and the makhanas will soften and shrink in size.
- Now add the saffron milk. (saffron strands soaked in warm milk for around 10 minutes till they release the yellow colour.)
- Add cardamom powder and cook for another 4-5 minutes, while scraping the sides and the bottom regularly.
- Add the sugar and cook for few more minutes till the sugar is completely dissolved.
- Add the roughly chopped nuts like cashews, pistachios and raisins and give it a good mix,
- Once the makhana kheer has got a nice thick and creamy texture, switch off the flame as the kheer is done.
- Serve cold or hot. I’ts preferably eaten cold.
Recipe Notes For Makhana Kheer
- Don’t over cook 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.
- Can use raw or boiled milk.
Step By Step In Pictures For Makhana Kheer
1. In a heavy bottom pan add ghee and melt it.
2. Add the makhana and roast them on medium flame for 3-4 minutes till slightly golden in colour and crunchy.
3. Add the milk.
4. Cook for around 7-8 minutes while stirring it occasionally.
5. The milk will begin to reduce and the makhanas will soften and shrink in size.
6. Now add the saffron milk.
7. Add cardamom powder.
8. Keep scrapping the sides and bottom of the pan regularly.
9. Add sugar and cook for few more minutes till the sugar dissolves completely.
10. Add roughly chopped cashews.
11. Add roughly chopped almonds.
12. Add raisins and mix well.
13. Once the makhana kheer has got a nice thick and creamy texture, switch off the flame as the kheer is done.
14. Serve hot or cold.
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