Makhana Kheer
Makhana kheer simmers fox nuts in milk until they soften and thicken it.
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30 mintotal
Prep 5 min · Cook 25 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
Warm the ghee in a heavy-bottomed culinary pan over a low flame. Submerge the fox nuts (makhanas) and roast them methodically for 5-7 minutes until they achieve a resounding, structural crunch.
5–7 min
Take out the toasted makhana. Set aside exactly half and crush it coarsely with a mortar or a rolling pin. Leave the other half whole.
In the same heavy vessel, introduce the full-fat milk and prompt it to a controlled boil over medium heat.
Upon reaching the boiling threshold, seamlessly integrate both the crushed and whole makhanas, alongside the saffron threads, directly into the dairy.
Depress the heat setting. Allow the kheer to simmer gracefully for 10-12 minutes, relying on the suspended starches of the crushed nuts to act as a natural, luxurious thickening agent.
10–12 min
Fold in the refined sugar, uniformly chopped almonds, cashews, and raisins. Maintain a gentle, consistent stir until the sucrose is completely and invisibly dissolved into the liquid.
Sustain the simmer for an additional concluding 2-3 minutes. Remove the pan entirely from the thermal source and whisk in the aromatic cardamom powder.
2–3 min
Serve with absolute elegance, presenting the dish either radiating comforting warmth or impeccably chilled from the refrigerator.
How to tell it's done
The milk should be rich and creamy, suspending sponge-like soft whole makhanas that melt in the mouth.
Getting it right
Tip
Crushing half the makhanas is the secret to a thick, creamy kheer without needing to boil the milk for hours.
What to serve it with
A rich dessert, traditionally eaten to break a long fast.
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