Makhana kheer is made with fox nuts (makhana) simmered in milk to which sugar, ghee and dry fruits are added. But for this recipe, the refined sugar is swapped with the earthy jaggery, and the cardamom boosts the entire flavour of the kheer. The makhana are roasted in ghee, pounded, and simmered in the thickened milk. Serving the kheer in mini cups makes it a portioned delight, perfect for festive occasions.
Heat 1 tbsp ghee in a heavy-bottomed pan. Add the lotus seeds and roast on a low flame, stirring continuously, until they turn golden and crisp. Remove from heat.
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Step 2: Pounding the makhana
Set aside a handful of whole roasted makhanas for later. Coarsely crush the rest using a mortar and pestle. This helps the kheer thicken as it simmers.
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Step 3: Reducing the milk
Pour the milk into a large, thick-bottomed saucepan. Bring it to a boil on medium flame, stirring occasionally. Reduce the heat and simmer for 10 minutes until slightly reduced and thickened.
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Step 4: Adding the makhana
Add both the crushed and whole roasted makhanas to the simmering milk. Stir and cook for another 5-7 minutes until the makhanas soften and the mixture thickens.
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Step 5: Sweetening and adding flavour
Reduce the heat to low and add powdered jaggery and cardamom powder. Stir well until the jaggery dissolves into the milk. Do not boil after adding jaggery; otherwise, the milk might curdle.
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Step 6: Serving the kheer
Switch off the flame. Spoon the kheer into mini dessert cups or kullhads.
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Indian
Intermediate
Dessert
