Makhane Ki Kheer

makhane ki kheer served in a black bowl
I always have a jar of makhana at home. Makhana is also known foxnuts in English. I usually roast the makhana Makhane Ki Kheer and keep it in an air tight jar. Since we make kheer also with makhana, it’s time I updated the recipe on the blog. You can read more about these healthy seeds on my Roasted Makhana post.

Ingredients
2 tbsp Ghee

2 ½ Cups Makhana/Foxnuts

6-8 Cashew Nuts, halved

1 litre Milk

½ Tsp Cardamom Powder

6-7 tbsp Sugar

Saffron, Few strands

For Garnish

1 tbsp Pistachios, chopped

Process
Heat ghee in a pan. Add makhana and roast until it absorbs all the ghee.
Divide the makhana in two parts. Crush half the quantity of makhana and reserve the rest. keep them aside.
Heat ghee in a pan. Add in cashew nuts and cook for around 4-5 minutes or until it turns golden brown in colour. Remove from flame and keep aside.
Add the crushed part to the milk, followed by the whole makhana.
Boil the milk then turn the flame to medium low. Simmer the milk until it reduces to 3/4th of its quantity.
Keep stirring the milk constantly. When the makhana has turned soft, add sugar, saffron and cardamom powder. Mix well and cook for 4-5 minutes. Switch off the flame.
Serve the makhana kheer hot or chilled.

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