Makhana -Kheer

Ingredients 

• 1 cup makhana (foxnuts or phool makhana)
• 2 cups organic milk 
• 3-4 green cardamom 
• 10-12 cashews or 10-12 almonds - blanched and sliced
• 1 tablespoon golden raisins
• 3.5 to 4 tablespoon sugar or as required
• 1 pinch saffron
• 2 to 3 teaspoon ghee and 1 carrot

Instructions

roasting makhana and cashews

• Heat 1 tsp ghee in a pan.
• Add the phool makhana and cashews.
• On a low flame, roast 1 cup phool makhana and 10 to 12 cashews in ghee till the makhanas become crunchy. 
• The cashews will also get golden. Stir often while roasting them.
• Then remove them in a plate and keep aside.

• Grate the carrot

making makhane ki kheer

• Heat 2 cups milk/500 ml in a sauce pan or a thick bottomed pan.
• Stir at intervals so that the milk does not scorch from bottom.
• Let the milk come to a boil.
• Whilst the milk is getting heated up, reserve 1/3 cup makhana and add the remaining in a grinder or blender jar. Add cardamom seeds from 4 cardamom pods along with a pinch of saffron strands.
• Grind to a fine powder.
• When the milk comes to a boil, then add 3.5 to 4 tbsp sugar or add as per taste.
• Add the ground powdered makhana,and carrot.
• Then the reserved 1/3 cup makhana.
• Stir very well.
• Simmer till the makhane softens and the milk thickens a bit. About 9 to 10 minutes on a low to medium flame.
• Scrape the evaporated milk solids from sides and add to the milk.
• Lastly add the golden cashews and raisins. If using blanched and sliced almonds, then you can add at this step.

  

  

  
  
• Stir and simmer the kheer for a minute.
• Serve makhane ki kheer hot or warm or chilled. After chilling, the kheer's consistency thickens a bit.