Ingredients
- 2 teaspoons ghee
- 2 cups makhana/lotus seeds
- 4 cups (1litre) full fat milk
- 20-22 strands saffron (optional)
- ½ cup (100g) sugar
- 2 teaspoons ghee
- 10-12 cashews
- 10-12 almonds
- 1 tablespoon raisins
- ½ teaspoon cardamom powder
Note– Please read recipe notes in the end.
Main Equipment Used
- Induction cooktop: https://amzn.to/2Jkn4px
Steps In Making Makhana Kheer
- Heat ghee in a kadai, add the makhanas, and roast them on medium heat for 3-4 minutes, or until they turn crunchy.
- Next, add the milk and cook for about 10-12 minutes, stirring occasionally. The milk will start to reduce, and the makhanas will soften and shrink in size.
- Now add the saffron milk (saffron strands soaked in warm milk for a few minutes), followed by the sugar. Cook until the sugar dissolves completely.
- In a separate pan, heat a little ghee and roast the cashews and almonds until they turn light golden brown. Add them to the kheer along with the cardamom powder.
- Your makhana kheer is ready. Serve it hot or chilled.
Recipe Notes
- Don’t over cook the kheer because after cooking the makhana kheer will thicken.
- You can also grind the makhanas or crush them after roasting if you prefer smaller pieces.
- Use full fat milk for better taste and texture.
