Makhane Ki Kheer

Ingredients

• 1 cup makhana (foxnuts)

• 2 cups milk or 500 ml milk

• 3-4 green cardamom

• 10-12 cashews or 10-12 almonds - blanched and sliced

• 3.5 to 4 tablespoon sugar or as required

• 1 pinch saffron

• 2 to 3 teaspoon ghee (clarified butter)

Method

• Heat 2 cups milk/500 ml in a sauce pan or a thick bottomed pan.

• Stir at intervals so that the milk does not scorch from bottom.

• Let the milk come to a boil.

• Whilst the milk is getting heated up, reserve 1/3 cup makhana and add the remaining in a grinder or blender jar. Add cardamom seeds from 4 cardamom pods along with a pinch of saffron strands.

• Grind to a fine powder.

• When the milk comes to a boil, then add 3.5 to 4 tbsp sugar or add as per taste.

• Add the ground powdered makhana.

• Then the reserved 1/3 cup makhana.

• Stir very well.

• Simmer till the makhane softens and the milk thickens a bit. About 9 to 10 minutes on a low to medium flame.

• Scrape the evaporated milk solids from sides and add to the milk.

• Lastly add the golden cashews and raisins. If using blanched and sliced almonds, then you can add at this step.

• Stir and simmer the kheer for a minute.

• Serve makhane ki kheer hot or warm or chilled. After chilling, the kheer's consistency thickens a bit.