I recently discovered Makhane Ki Kheer via news - our beloved PM, Mr. Modi, loves it so much so that it was served to the Chinese President Xi Jinping during his recent visit to India! Well, if it's NaMo's choice - there has to be something special right? Indeed it is.
Makhane Ki Kheer is a very versatile, easy and nutritious dessert which is often served in Gujarat and Rajasthan during Navratras and Fasting Festivals. It's wholesome, very simple and takes no more than 15 minutes to make with bare minimum ingredients which are available in every pantry. Let's get started!!
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A very simple, versatile and nutritious Makhane Ki Kheer!
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Ingredients (for 5-6 servings):
- 250 Grams Makhana (or Puffed Lotus Seeds)
- 1 Liter Milk
- 4 Table Spoons of Condensed Milk (Milkmaid / Mithai Mate etc) - we're using this instead of sugar. Go light on sugar.
- 1 Cup of Freshly Grated Coconut (substitute w/ dried one if fresh isn't handy)
- 1 Table Spoon of Ghee
- 1/2 Tea Spoon of Cardamom Powder
- Slivered Almonds & Raisins to Garnish
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| Can't believe it just took like 12-15 minutes to get this from thought to plate! |
Recipe:
- Add Ghee to the pan and once it's warm, roast the Makhanas in it for 3-4 minutes until gently crisp (don't brown them).
- Take them off the flame, and set aside to cool. Put them in a ziploc bag and crush them coarsely with a rolling pin or pestle. Do not powder them.
- Add milk to the pan and mix the makhanas in milk. Cook for few minutes until makhanas are well incorporated and kheer begins to gradually thicken up.
- Add freshly grated coconut and stir well. Also add the condensed milk and the cardamom powder and keep stirring frequently.
- Your kheer should be ready in about 10-12 minutes or until desired consistency is achieved.
- Transfer in serving bowls, and garnish with slivered Almonds and Raisins. Serve lukewarm and enjoy this simple, comforting dessert!
Tip: You can also add a touch of coconut milk to make it more rich and creamy. A few drops of rosewater as a fragrant garnish is a good idea too!
