Makhana Kheer

This is definitely one of the easiest kheer to make especially when guest appear unannounced. Can be prepared in jiffy with simple ingredients which doesn't compromise in taste. It's rich, creamy and absolutely delicious.

I bought a packet of phool makhana out of curiosity. Makhana is none other than prickly lotus seeds known as fox nuts. Makhana are great as snacking for diabetes and heart patients. Loaded with antioxidants it works wonders as anti ageing. Source of high protein which is low in fat. 

Makhana kheer can be served as warm or chilled. I prefer mine warm whereas, Dandelions always go for chilled kheer. Always roast the makhana till crispy for a perfect kheer. Ideal for festive season sweets or as offering for the Almighty. 

Ingredients 

1 1/3 cups makhana 

1 3/4 cups whole milk

3 tbsp sugar 

Pinch of saffron strands 

Tiny pinch of salt

10-12 cashew nuts

10-12 almonds

1 tbsp chopped pistachio 

2-3 cardamom pods, crushed 

1 1/2 tbsp ghee

Methods

In a pan, heat ghee and roast the makhana till crispy. Transfer to a plate and cool it completely. Take 1/4 cups of the makhana and grind into coarse powder. 

In the same pan with the remaining ghee,  fry cashew nuts and almonds till golden. Transfer to a plate. 

Boil milk in a pan, add saffron strands,crushed cardamom and sugar. Stir well and simmer for 3-4 minutes.

Add the powdered makhana stir till the mixture thickened. Add the roasted whole makhana and give a quick stir. 

Switch off the heat and sprinkle with fried cashew nuts,almonds and chopped pistachio. 

Serve the kheer warm or chilled.