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makhana kheer

makhana kheer

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Makhana kheer in a mini cup.
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Makhana Kheer
With Jaggery In Mini Cups: A Bite-Sized Dessert

35 mins
Cooking Time
Intermediate
Difficulty
8
Ingredients
Veg
Diet
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.

Ingredients

UNITSIngredients
1 litreFull-fat milk
1¼ cupsPhool makhana (lotus seeds)
½ cupJaggery (powdered)
3 tbspSlivered almonds
2 tbspSlivered pistachios
1 tspCardamom powder (elaichi)
1 tbspGhee
2 tspDried rose petals (for garnish)

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Follow
Directions

Description - Step 1

Step 1: Roasting the makhana

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.

 

Description - Step 2

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.

 

Description - Step 3

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.

 

Description - Step 4

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.

 

Description - Step 5

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.

 

Description - Step 6

Step 6: Serving the kheer

Switch off the flame. Spoon the kheer into mini dessert cups or kullhads.

 

Step 1
Step 1: Roasting the makhana
7 Minutes
Step 2
Step 2: Pounding the makhana
3 Minutes
Step 3
Step 3: Reducing the milk
10 Minutes
Step 4
Step 4: Adding the makhana
7 Minutes
Step 5
Step 5: Sweetening and adding flavour
3 Minutes
Step 6
Step 6: Serving the kheer
5 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Use glass or ceramic mini dessert cups for an elegant presentation. For festive occasions, use gold-rimmed cups or tiny terracotta kulhads.

 

... Read More

Pairing Instructions

pairing-instructions-image

Serve with other bite-sized sweets during Diwali or Holi gatherings, like dry fruit barfi and coconut laddoos.

 

... Read More

Garnishing Instructions

garnishing-instructions-image

Top each cup with a mix of slivered almonds, pistachios, and a sprinkle of dried rose petals.

 

... Read More

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