Makhane ki kheer is a wonderful dessert one must definitely try, though mostly made during fasts, and vrats, but its different textures, goodness of doodh makhane and loads of garnish, takes it a level above. Makhane or phool makhana or foxnuts or puffed lotus seeds, are a bagful of goodness from our traditional food repertoire. High in protien, and so light that you are mostly always spared of the guild when left with it.
Makhane ki kheer is specially very dear to me, for its wonderful nutty texture. Some like to add them whole, while most add it coarsely powdered so that you get a good kheer consistency.
Makhane like kutti ka atta is the key ingredient in any fasting preperations. Easily available in the stores nearby, its one of our supefoods, that we should cherish, as a kheer or a makhana matar sabzi or simply as a roasted snack. I often just roast it in a kadhai for a few minutes, and season it with some salt and pepper, and then serve.
- 1 cup Makhane
- 1/2 lts milk
- 1 tbsp ghee
- 2 pinches cardamom powder
- 1 tbps magaj ke dane(optional)
- handful of nuts to garnish
- Dry roast the makhane in a kadhai in the ghee for 4-5 minutes, keep stirring, let it crisp up and brown, dont burn, set aside, and make a coarse mixture.
- Heat the milk in a pan, and let it boil and then simmer for 10-12 minutes till it reduces to 3/4th the quantity.
- Now add the makhane, cardamom, and the nuts, and let it cook for another five minutes.
- Remove from heat when the consistency is like you want, and set aside.
- Garnish with nuts and serve.