Royal Creamy Makhana KheerVeg
Indulge in this rich, aromatic, and quick-to-make sweet treat. Makhana, also known as fox nuts or lotus seeds, is roasted in golden ghee and simmered in reduced milk to create a velvety, comforting dessert. Enhanced with a fragrant blend of cashew powder, cardamom, and saffron, this decadent pudding is perfect for festive occasions, fasting days, or whenever you crave a wholesome and luxurious traditional Indian delight. This is tasty food. And very easy.
Ingredients
1 tsp Clarified Butter (Ghee)
Makhana (2 cups)
5 Cashew Nuts
few Cardamom Seeds
pinch Saffron Powder
500 ml Milk
1 cup Sugar
handful Raisins
For garnishing Cashew Nuts
Instructions
1
Heat one teaspoon of ghee in a pan. Add two cups of makhana (fox nuts) and toast them for two to three minutes until lightly crisp. Set aside.
2
Take half a cup of the toasted makhana and place it into a mixer jar. Add five cashew nuts, a few cardamom seeds, and a pinch of saffron. Grind everything together into a fine powder and set aside.
3
In a separate small tempering pan, heat one teaspoon of ghee. Add a few cashew nuts and roast until lightly golden brown. Add a small handful of raisins, sauté briefly, then turn off the heat and set aside.
4
Pour 500 ml of boiled and cooled milk into a large pan and warm it up. Once warm, add the remaining whole toasted makhana to the milk.
5
Allow the milk to boil for about five minutes. Stir in the prepared makhana-cashew powder; this will thicken the kheer and enhance the flavor. Scrape down the sides of the pan as needed.
6
Add a quarter cup of sugar (adjust to your preference). Stir in a pinch of saffron and the roasted cashew-raisin mixture. Turn off the stove and serve your kheer warm or chilled.
