Makhane Ki Kheer

By Masterchef Sanjeev Kapoor

From Sanjeev Kapoor's Kitchen

Prep: 10 minutes

Cook: 25-30 minutes

Method: Easy

Course:

Type: Indian

Key Ingredients:

Makhane ki kheer, a cherished dessert in Indian cuisine, is a rich and creamy pudding made from a handful of key ingredients. Central to this delightful dish are makhana, or foxnuts, which are puffed lotus seeds renowned for their unique texture and subtle nutty flavor.

Top ways to prepare: The preparation of makhane ki kheer involves roasting these foxnuts in ghee until they turn golden-brown, infusing them with a delightful nuttiness. Simultaneously, full-fat milk is gently simmered until it thickens, creating a luxurious and velvety base for the kheer..

Cooking Tips: 1. Roast the Makhane 2. Simmer the milk on low heat, stirring occasionally, until it reduces to about half of its original quantity. This will make the kheer creamy and rich. 3. Adjust the consistency of the kheer by adding more milk if it becomes too thick or simmering it longer if it's too thin. 4. Add sugar after the milk has reduced to prevent curdling. Stir until the sugar dissolves completely. 5. You can add chopped nuts, cardamom powder, and saffron strands to the kheer as per your taste. You can also garnish with more nuts on top. 6. Allow the kheer to cool down to room temperature before serving or refrigerating. It will thicken further as it cools. 7. Serve makhane ki kheer chilled or at room temperature. It's a delightful dessert on its own or with some Indian sweets like jalebi or gulab jamun. 8. Some people like to add raisins and shredded coconut for added texture and flavor. 9. You can make a vegan version by using almond milk or coconut milk instead of dairy milk. 10. For a unique twist, you can also add some grated khoya (mawa) for an even richer kheer. Enjoy making and savoring this creamy and delicious makhane ki kheer!.

Serving Suggestion : Serve warm or cold..

Ingredients

Puffed lotus seeds (makhane) 1 cup + to garnish
Milk 1 litre
Ghee 2 tablespoons
Green cardamom powder 1/2 teaspoon
Saffron strands 6-7
Powdered sugar 1/2 cup

Methods

Heat milk in a deep non-stick pan on medium heat and let it come to a boil. Reduce heat and let the milk simmer, stirring at regular intervals, till it reduces to half its quantity.
Put lotus seeds in a grinder jar and grind to a coarse mixture.
Heat ghee in another non-stick pan, add crushed makhane and sauté on medium heat till it turns crisp.
Add the roasted makhane to the reduced milk and mix well. Cook for 5-10 minutes on medium heat, stirring continuously.
Add green cardamom powder and saffron strands, mix well and cook stirring continuously and till the mixture thickens further.
Add sugar and mix well. Cook for 2-3 minutes on medium heat, stirring continuously. Take it off the heat.
Transfer kheer into serving bowls and set aside to cool down. Garnish the kheer with the remaining Makhane.
Serve the kheer warm or cold according to your preference.